Stick-to-Your-Ribs Vegan Enchiladas

vegan quinoa enchiladas

We may have had a few glimpses of spring, but the last two weeks have served as potent proof that it is still very much winter here in the Northeast. On Sunday night, New York City was so cold that my face ached, and D.C. is not much better today. Fortunately, for these chilly days and nights, there is warm vegan food aplenty. In today’s Food52 column, I share a spicy and filling recipe for vegan quinoa and kale enchiladas—a perfect antidote to the cold outside!

These enchiladas are packed with protein, iron from black beans and kale, and plant-based calcium. I like to make them with Ezekiel sprouted grain tortillas, but you could certainly make them gluten free by using brown rice or corn tortillas. The filling is delicious in and of itself, and if you don’t want to use it all in the enchilada bake, you can also serve it with salad or veggies. I should also note that the leftover enchiladas are stellar—the perfect thing to bring to work or school for a packable lunch.


Head on over to Food52 for the recipe, along with other suggestions for cold weather fare, inspired by my other columns for the site. Enjoy, and stay warm.


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Categories: Uncategorized, Main Dishes
Method: Oven
Dietary Preferences: Vegan
Recipe Features: Meal Prep

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  1. These are really delicious! Just made them tonight and really enjoyed them. It should be noted to cook your corn tortillas beforehand because otherwise they will break and fall apart. I have a gas stove so I just threw them over them open flame and turned them once or twice with tongs until they were flexible and charred. This will prevent them from breaking.

  2. Gena,
    I made these enchiladas Friday night. They turned out super tasty! I also topped them with a cilantro avocado cream sauce. Thanks for all your great recipes!

  3. I often make a variation on the vegan enchilada theme this time of year. My favorite? Black beans, smashed sweet potatoes, onions, red peppers, green chilies, and cilantro. Thanks for another filling idea.

  4. It’s been pouring freezing rain where I live for the past three days, so I’ve been whipping up some hearty, nourishing, and hot soups to get through the cold. This looks great, too! I like to make a very simple enchilada sauce with red bell peppers, tomatoes, oregano, chipotle chile powder, cacao powder, and salt (no garlic or onions!), but I will definitely be trying yours!

  5. Not super cold here, although the valley did get a bit of snow yesterday. I just went to the store for some ingredients and I’m going making them tonight! 🙂

  6. oh gawd. where is spring?! i have been eating a lot of soups, most recently a miso watercress soup i found ages ago from the goop newsletter. i know a lot of people detest GP but i love her…even if i could never afford some of her recommendations lol. fun to dream anyway!

  7. I’m not sure I’ve ever even eaten enchiladaa. Growing up in a family with not only wheat, dairy, and beef allergies, but also tomato and bell peppers and… well, at least I’m free from those fetters now! 😉

    • I was thinking of the canned ones that are available at ethnic markets, but jalapeno would work well if you’re up for the spice!

    • Deal, if you promise that, when the other patrons of the restaurant file out, we’ll stay until the wee hours, singing Sara Bareilles songs.