Stick-to-Your-Ribs Vegan Enchiladas

by Gena on February 21, 2013

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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{ 22 comments… read them below or add one }

Evan February 21, 2013 at 12:28 pm

When you open your restaurant I will be there every night ordering this.


Gena February 22, 2013 at 7:48 am

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.


Karen Bowers February 21, 2013 at 12:46 pm

What do you mean by “green chiles”? Do you mean jalapeños?


Gena February 22, 2013 at 7:49 am

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!


Hannah February 21, 2013 at 1:05 pm

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! ;)


Jana February 21, 2013 at 1:13 pm



the delicate place February 21, 2013 at 1:16 pm

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!


Rose February 21, 2013 at 2:06 pm

I’m so glad you write for Food52!!! The world needs for vegan enchiladas.


Nikki Eat To The Beet February 21, 2013 at 2:07 pm

As much as I’ve been longing for Spring, it is still very cold in Portland, too. Enchiladas sound perfect :)


Rose February 21, 2013 at 2:07 pm

*more vegan enchiladas! Ay carumba. I probably need some hearty brain fuel, myself…


Molly February 21, 2013 at 3:22 pm

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! :)


Elisabeth February 21, 2013 at 5:45 pm

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!


Lisa @ Lisa the Vegetarian February 21, 2013 at 6:00 pm

I was JUST saying last night how much I was craving enchiladas! There’s nothing like a great, filling, Mexican meal.


Lauren G. February 21, 2013 at 8:58 pm

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.


Caralyn @ glutenfreehappytummy February 21, 2013 at 10:57 pm

i love when spring pops out from its long winter’s nap! those enchiladas look incredible!


Beth February 22, 2013 at 7:45 am

Gena, this is exactly what I need in my life right now. Thanks so much!


McKel February 22, 2013 at 8:50 pm

Thanks for sharing Gena, this recipe looks amazing!


Katie February 24, 2013 at 4:16 pm

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!


Caitlin February 24, 2013 at 8:40 pm

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.


Ryan February 25, 2013 at 7:34 am



melissa (fitnessnycblog) February 25, 2013 at 2:10 pm

These sound great! I’m glad it’s finally warming up again, but I’d eat enchiladas regardless of the weather!


Anna {Herbivore Triathlete} February 26, 2013 at 10:47 am

I love enchiladas and I love that it’s an easy way to get some healtier foods into my kids. I agree that cilantro avocado cream sauce is a must for these!


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