green enchiladas with avocado cream

Spring Green Enchiladas with Avocado Cream for a family friendly meatless Monday meal!

Green Enchiladas with Avocado Cream, Kale, Sweet Potato, and Black Beans ~vegan~

These green enchiladas are loaded with sautéed kale, roasted sweet potatoes and black beans sending the fiber and protein content sky-high making for a hearty meal that any meat-eater can appreciate!  Plus, they are ready in under an hour, which makes for an easy “whip-together” weeknight meal!  You can even prepare the filling the day before or in the morning for an even faster cook time!

Green Enchiladas with Avocado Cream, Kale, Sweet Potatoes and Black Beans ~vegan~

I used corn tortillas from Whole Foods, which are not gluten-free.  Make sure to buy pure corn tortillas for a gluten-free option, if needed.  I also used a jarred green enchilada sauce from Whole Foods, which contained minimal ingredients.  I used store-bought sauce because a) tomatillos are impossible to find on Cape Cod right now and b) I didn’t have the time to make my own sauce!  However, if you’re feeling adventurous, can find the ingredients and have the free time, go ahead make your own!  This recipe looks delicious!

Recipe adapted from Two Peas and their Pod

green enchiladas with avocado cream
Prep time
Cook time
Total time
Makes 4 servings (2 enchiladas per serving)
Recipe type: Main
Cuisine: Vegan
Serves: 4
  • 2 cups sweet potato, peeled and diced
  • 1 tablespoon extra virgin olive oil (plus a little extra for roasting sweet potatoes)
  • 1 cup white onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • sea salt to taste
  • ¼ teaspoon chili powder
  • 2 cups kale, destemmed and chopped
  • 1 can black beans (drained and rinsed)
  • 8 corn tortillas
  • 1 (15 oz) can green enchilada sauce
  • scallions and cilantro for topping
  • Avocado Cream:
  • 1 avocado
  • 1 clove garlic
  • 1 tablespoon olive oil
  • ½ lime, juiced
  • 1-2 tablespoons water
  • 2 tablespoons fresh cilantro
  • sea salt to taste
  1. Drizzle diced sweet potatoes with a little olive oil and roast on 450 for 15 minutes or until tender.
  2. In a large pan heat olive oil over medium heat. Add onion and sauté until translucent, add garlic and sauté another 2-3 minutes.
  3. Add cumin, sea salt and chili powder.
  4. Add kale and sauté until wilted. Add beans and roasted sweet potatoes. Taste and adjust seasoning as needed.
  5. Preheat oven to 350 degrees. Lightly oil or spray a cooking dish.
  6. Place a scoop of sautéed kale/sweet potato/black bean mixture into the center of a corn tortilla. Roll up and transfer to cooking dish. Repeat until all 8 enchiladas are stuffed.
  7. Pour green enchilada sauce on top and bake for 15 minutes.
  8. Top with chopped scallions, cilantro and avocado cream. Enjoy!
  9. To make Avocado Cream:
  10. Place all ingredients into a food processor and blend until creamy. Add 1 tablespoon of water at a time to get desired consistency.
Nutrition Information
Serving size: 2 enchiladas Calories: 450 Fat: 19 Carbohydrates: 58 Fiber: 16 Protein: 11

 Green Enchiladas with Avocado Cream, Kale, Sweet Potato and Black Beans ~vegan~

thai tofu pizza

In search of a simple-to-make yet delicious mid-week meal?  Thai Tofu Pizza slathered with a flavorful peanut sauce, an abundance of veggies and baked tofu is just the meal for you!

Thai Tofu Pizza ~vegan~

I’ve been super crunched on time this week lazy and used store-bought whole wheat dough.  But, if you’re feeling adventurous and motivated to make your own dough try these recipes:

Gluten Free Quinoa Pizza Crust

Best Basic Pizza Dough

I also used pre-made baked tofu from Whole Foods to save time and energy!

Confession:  Gloomy february days leave me with little motivation and being pregnant isn’t helping!  Luckily the whole family is on board we’ve been spending these snowy days in bed watching movies and snacking on crackers together.  Easy-to-make meals are essential in times like these!

Thai Tofu Pizza ~vegan~

thai tofu pizza
Prep time
Cook time
Total time
Serves 4
Recipe type: Main
Cuisine: Vegan
Serves: 4 servings
  • For the Peanut Sauce:
  • ½ cup all-natural creamy peanut butter
  • ⅔ cup full fat canned coconut milk
  • 2 tablespoons brown sugar
  • 2 tablespoons red curry paste
  • For the Pizza:
  • 1 whole wheat pizza dough
  • ½ red pepper, sliced
  • 1 carrot, julienne sliced
  • ½ small red onion, thinly sliced
  • 4 oz. baked tofu, cubed
  • 3 scallions, chopped
  1. For Peanut Sauce:
  2. In a small sauce pan over low heat whisk together peanut butter, coconut milk, brown sugar and red curry paste until well combined and creamy. Add sea salt if desired.
  3. For the Pizza:
  4. Preheat oven to 350 degrees.
  5. Flatten pizza dough on a lightly oiled cookie sheet or pizza stone. Evenly spread desired amount of peanut sauce onto dough. Add red peppers, carrots, red onions and baked tofu. Bake for 15-20 minutes or until crust is cooked through and golden. Remove from oven and top with chopped scallions. Enjoy!
Nutrition Information
Serving size: ¼ of pizza Calories: 469 Fat: 22 Carbohydrates: 64 Sugar: 12 Sodium: 307 Fiber: 11 Protein: 16

Thai Tofu Pizza ~vegan~

Serve with a side salad and dinner is on the table within 30 minutes!

Little effort without sacrificing taste!