Black Bean Veggie Enchiladas


Plant-Based, Gluten Free, Organic, Vegan

We’re always searching for new & exciting ways to enjoy an abundance of #goodgut veggies! Whether in a Buddha bowl, salad, smoothie, stir fry, raw, baked, steamed, or sautéed, we love ‘em all!


We spotted enchiladas sauce while grocery shopping and knew we had to make some plant magic happen. While regular enchiladas in tortillas are 🔥, we wanted to take things up another fiber notch. We knew making some cabbage-rolled enchiladas was the way to go.


Want to make these #GoodGut black bean veggie enchiladas for you and your crew? Check out our recipe below!




Serves 8


Ingredients:

For the enchiladas:

  • 1.5 cups cooked black beans

  • 1/4 cup vegetable broth

  • 1 small red onion

  • 4 small cloves garlic

  • 1 medium zucchini

  • 3 small carrots

  • 1 small head of broccoli

  • 2 small bell peppers (we used red & orange)

  • 1.5 cups mushrooms, diced

  • 1 cup spinach

  • 1 small head of cabbage

  • 1 pack taco-sized tortillas (we used Siete almond flour tortillas)

  • 1 packet of taco seasoning (we used Siete chorizo seasoning)

  • 30 oz enchilada sauce (we used Siete red enchilada sauce)

  • 1 small bunch cilantro

For the dairy free sour cream:

  • 5 oz plain, unsweetened dairy free yogurt

  • 1.5 Tbsp white wine vinegar

  • .5 tsp salt (or less, if preferred)

Directions:

  1. Preheat oven on 350 degrees F

  2. Boil a medium pot of water

  3. Peel cabbage leaves apart

  4. Dice onions, garlic, mushrooms, carrots, bell pepper, broccoli & zucchini

  5. Sauté the onions & garlic in the vegetable broth on medium heat.

  6. Once they’re translucent, add the mushrooms & Siete seasoning packet. Sauté for 3-4 minutes.

  7. Add the broccoli, carrots, bell pepper, & zucchini. Sauté for another 5 minutes. Then turn the flame off & add your cooked black beans.

  8. Once the water has boiled, quickly blanche the cabbage leaves.

  9. Quickly heat the tortillas for just a few seconds each on a low flame or in a pan. Leave them soft for wrapping.

  10. Line 2 baking trays with parchment paper.

  11. In one tray, fill each tortilla with a few torn spinach leaves & 2 Tbsp of your veggie & black bean mix. Tightly roll the tortillas once filled and line the enchiladas side-by-side.

  12. In the second tray, complete the same process as the first using cabbage instead of your tortillas.(optional- you can make them all with tortillas if you’d like)

  13. Once all the enchiladas are rolled, top them with enchilada sauce. We used Siete red enchilada sauce.

  14. Pop your enchiladas in the oven on 350 for 12-15 minutes.

  15. While your enchiladas are baking, make your dairy free sour cream by mixing your dairy free yogurt, white wine vinegar, & salt.

  16. Once your enchiladas have baked, serve them with your sour cream, top with cilantro, & enjoy your #goodgut party!


If you make this recipe tag us and five us your feedback! @Marriedtohealth, #MarriedtoHealth, #GoodGut.


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