The Best Gluten-Free Weeknight Enchiladas (Vegetarian +15g Protein!)

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flavor-packed vegan enchiladas with sweet potatoes, kale + black beans

if you’re craving comfort food that’s also nourishing, these vegan enchiladas are it.

they’re filled with wholesome ingredients like sweet potatoes, kale, black beans, and plant-based chicken, then wrapped in grain-free siete tortillas and smothered in enchilada sauce and melty cheese.

every bite is hearty, flavorful, and loaded with texture.

the filling is savory, a little smoky, and subtly sweet from the tender roasted sweet potatoes.

you get pops of protein from the black beans and vegan chicken, plus that satisfying leafy green bite from kale.

everything is tied together with just the right amount of spice and a good pour of enchilada sauce that adds warmth and moisture without overpowering the fresh ingredients.

these enchiladas taste indulgent, but they’re sneakily full of nourishing, plant-based ingredients.

sweet potatoes offer beta carotene and fiber, kale is rich in antioxidants, and the abbot’s vegan chicken packs in protein without any processed soy or artificial ingredients.

this is a meal that leaves you feeling full and energized, not weighed down.

the beauty of these enchiladas is their versatility.

you can easily swap the kale for spinach, the black beans for pinto or lentils, and the sweet potato for butternut squash or even zucchini for a lighter take.

don’t have plant based chicken? you can use crumbled tofu, tempeh, or another plant-based meat substitute you love.

if you’re not vegan, this recipe is still perfect with whatever protein you choose or shredded cheese.

the base recipe is a flexible template you can adapt to your needs and pantry.

assembly is super simple. sauté your veggies and vegan chicken in one pan, stir in some enchilada sauce for flavor, and fill each tortilla before lining them up in a casserole dish.

pour on more sauce, sprinkle with cheese, and bake until hot and bubbly.

it’s a weeknight-friendly recipe that also makes a great meal prep option—you can prep the filling ahead of time or freeze the baked enchiladas for later.

store leftovers in an airtight container in the fridge for up to 4 days.

they reheat beautifully in the microwave or oven, and they’re even better the next day after all the flavors have time to mingle.

these vegan enchiladas check all the boxes—easy, nourishing, delicious, and satisfying.

whether you’re making them for a casual dinner or meal prepping for the week, they’ll quickly become a staple in your rotation.

if you like The Best Gluten-Free Weeknight Enchiladas (Vegetarian +15g Protein!), you’ll also love these other recipes of mine!

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Healthy and Delicious Sweet Potato Nacho Salad

Spicy & Creamy Chickpea Buffalo Salad Stuffed Cucumbers (Plant-Based!)

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Summer Girl Salsa

Delicious and Nutrient-Rich: Antioxidant-Packed Hummus

Plant-Based Protein Chickpea Salad Wraps (Dairy-Free & Delicious!)

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