Vegan Enchiladas w/Beans, Kale, & Eggplant

Fotor0101695446Enchilada with Beans, Kale, & Eggplant

Ingredients:

Beans of choice, refried.

Eggplant, grilled or sauteed.

Kale, chopped up.

Onions, chopped.

Corn Tortillas.

Enchilada Sauce.

Vegetable or any Oil.

Topping

Cabbage, chopped.

Lemon.

Salt and Pepper.

Avocado.

Directions:

Warm a pan with oil. Once Oil is extremely hot and heated up place fire on low. Place one tortilla in oil, flip it over, then place tortilla on a plate to fill with ingredients.

Scoop a spoonful of beans onto tortilla and spread only on half of it. Add onions, kale, and a slice or two of eggplant. Roll tortilla up and place in a Pyrex dish.

Continue to do this until dish is full.

Heat up enchilada sauce and pour sauce over rolled up tortillas.

Place the pyrex dish in the oven on 400F for 10-15minutes or until Sauce is boiling.

For the topping:

Chop up cabbage. Squeeze lemon juice. Sprinkle pepper and salt and mix well.

Once you serve the enchiladas onto a plate, garnish with cabbage. Add fresh slices of avocado on the side.

& Enjoy!

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One thought on “Vegan Enchiladas w/Beans, Kale, & Eggplant

  1. Pingback: Easy rice-stuffed eggplant and pepper recipe. | Chocolate Spoon & The Camera

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