Black Eyed Pea Enchiladas

5 from 3 votes

Prep Time15

Cook Time45

Total Time1

Course: dinner, Main Course

Cuisine: American, Mexican

Servings: enchiladas

Calories: 256kcal

Preheat the oven to 350°F. In a 9x13-inch casserole dish, spread ½ cup of enchilada sauce over the bottom then set aside.
In a large pot or skillet, warm the olive oil over medium heat. Add the onion and cook for about 3 minutes, until translucent. Next, add the bell pepper and garlic. Stir to combine and cook for 5 minutes more.
To the skillet, add the cumin, smoked paprika, chili powder, oregano, and salt. Stir to combine and cook for 2 minutes, until spices are fragrant. Add the corn and kale to the pot and continue to cook just until kale begins to wilt, for about 5 minutes. Lastly, stir in the black eyed peas and cheese. Remove from heat and set aside.
Warm the tortillas by wrapping them in foil and placing them in the oven for 7-10 minutes. Carefully unwrap the foil and remove the tortillas one at a time, spooning ⅓ cup filling down the center of each. Roll the tortilla around the filling and place them side-by-side in the baking dish with the seams down. Spread the remaining enchilada sauce over top.
Bake, covered with foil, for 10 minutes. Remove the foil and bake for an additional 20 minutes, until the sauce is bubbling and hot. Garnish as desired, serve warm, and enjoy!

Garnish options: vegan nacho cheese sauce (I love Vegan Valley or my homemade nacho cashew cream) finely chopped red onion, fresh cilantro, avocado, etc.