When you have a hankering for spicy, cheesy enchiladas but you want your daily dose of dark, leafy greens, then go for these guys.  Truly one of my favorite dishes, for their perfectly balanced spicy lime flavor and savory vegetable-rich flavor, these enchiladas are just the right mixture of crave-worthy and nutrient-dense.  They’re even a little festive, with St. Patrick’s Day approaching, and will please the pickiest of eaters.  Feel free to turn up or tone down the spices, depending on hot you want to go.  And, if other veggies float your boat, toss them in!  Fresh corn or spinach would be great additions to the bunch.


Vegan, dairy free, gluten free (optional)

Recipe by Jentry Lee Hull


  • 1-2 tsp. avocado oil
  • ½ large onion (about 1 cup), chopped
  • 4 cloves garlic, minced
  • 1 sweet bell pepper, seeded and diced
  • 2 zucchini squash, thinly sliced
  • 6-8 white button mushrooms, trimmed and thinly sliced
  • 1 head broccoli, cut into bite-sized pieces
  • 4 large curly kale leaves, stems removed and chiffonade (thinly sliced)
  • pinch of salt
  • ½ tsp. cayenne
  • ½ tsp. Chili Lime seasoning (available at Trader Joe’s)
  • 2 cans (3 cups) Great Northern Beans, drained and rinsed
  • 1-15oz. can Farmer’s Market Sweet Potato Puree
  • 12 small corn/flour tortillas (look for 100% corn for gluten free option)
  • 1-15oz. can Hatch Green Chile Enchilada Sauce
  • Shredded vegan cheese (Follow Your Heart, Daiya, Trader Joe’s Brand)
  • Green onions, sliced, for garnish


  • Preheat oven to 375°F and get out a 9X13 in. baking dish.
  • Wrap tortillas in foil and place in oven to gently warm while it’s preheating. This will help the tortillas bend without breaking during enchilada assembly.
  • In a large skillet, over medium heat, sauté onion in oil for about 3 to 5 minutes, or until onion begins to brown and caramelize.
  • Add garlic, toss and cook for another minute, being careful not to burn.
  • Incorporate bell pepper, zucchini, and mushrooms. Toss and sauté for about 5 minutes, or until veggies release moisture and tenderize.
  • Stir in broccoli and cover for 3-5 minutes, stirring halfway through.
  • Once broccoli is bright green and tender, add kale, stir and cook for another couple minutes, or until kale is bright green and slightly wilted. Be careful not to overcook.
  • Season with salt, cayenne and chili lime seasoning.
  • Stir in white beans and adjust seasoning to taste. Remove from heat.
  • Remove tortillas from oven.
  • Spread sweet potato puree across the bottom of the baking dish – this is a delicious way to help the enchiladas stay in place as you line them up and prevent sticking without adding oil.
  • Create an assembly line of sorts with your enchilada filling, tortillas and sweet potato-lined baking dish.
  • Stuff each tortilla with a spoonful of enchilada filling, wrap and place crease side down onto the baking dish. Continue until all tortillas are used up and be sure to reserve a little filling for the topping.
  • Pour sauce over enchiladas, sprinkle on remainder of stuffing and top with shredded cheese.
  • Cover with foil and bake for 15 minutes at 375°
  • Remove foil and bake for another 5-10 minutes, or until cheese is melted and golden (not burnt).
  • Remove from heat, garnish with sliced green onion, and let sit for a few minutes before serving.
  • Serve with fresh guacamole, salsa and hot sauce.  Enjoy!


Thrive on,

Coach Jentry