Vegan Mushroom, Kale, and Quinoa Enchiladas
Vegan Mushroom, Kale, and Quinoa Enchiladas

Photo Credit

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This Recipe

  • Skill Level: Beginner
  • Serves: 6
  • Start to Finish: 1 hour, 15 minutes

Nutrition Facts

Amount per serving:
Total Calories: 367
  • 703mg Sodium
  • 59g Carbs
  • 11g Fiber
  • 10g Fat
  • 2g Saturated Fat
  • 14g Protein
  • 154mg Calcium
  • 5mg Iron

Give the Mexican favorite a powerfood upgrade by stuffing your tortillas with kale and quinoa instead of rice and meat. The slightly sweet, spiced red sauce in this recipe adds so much flavor, you won’t even miss the cheese.

Appropriate for: high-fiber, low-sugar, vegan, vegetarian diets


  • For enchilada sauce:
  • 1 tablespoon olive oil
  • 1 cup diced onion

  • 2 cloves garlic, minced
  • 1/2 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon fresh oregano (or 1/2 teaspoon dried)
  • 1 can (14 ounces) diced tomatoes
  • 1 teaspoon maple syrup
  • Sea salt
  • 1/3 cup water (or as needed)
  • For enchiladas:
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 3/4 pounds baby bella or button mushrooms, chopped
  • 1/2 cup diced green chilis
  • 3 cups chopped kale
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon sea salt (or to taste)
  • 1 1/2 cups cooked black beans
  • 1 1/2 cups cooked quinoa
  • 10 6-inch whole-wheat or corn tortillas
  • 1/2 cup chopped cilantro



1. To make enchilada sauce, heat olive oil in a medium skillet or pot over medium-high heat. Add onion and saute for 3 minutes. Add garlic and continue cooking for another 5 minutes until onions are translucent. Add chili powder, cumin, oregano, tomatoes, maple syrup, and sea salt to taste, and cook 1 minute longer. Transfer sauce to a blender or food processor and blend until smooth, adding water to adjust the consistency as desired. Set sauce aside.
2. To make enchiladas, preheat oven to 350 degrees. In a large pot over medium heat, heat oil. Saute onion and garlic 5 to 8 minutes until onion is translucent. Add mushrooms and cook 8 to 10 minutes until liquid has been released and evaporated. Add chilis and stir. Add kale and allow it to wilt slightly, about 2 minutes. Add cumin, sea salt, black beans, and quinoa, and continue cooking 4 to 5 minutes, stirring so everything is well mixed.
3. In the bottom of a casserole dish, spread a thin layer of enchilada sauce. Place about 1/4 cup mushroom and quinoa mixture in center of a tortilla. Roll tortilla up and place in the dish. Repeat with remaining tortillas. Cover tortillas with a layer of enchilada sauce and bake for 25 minutes. Serve enchiladas topped with cilantro.

Recipe provided by Gena Hamshaw of

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