Flour tortillas (or any tortilla that has very minimal ingredients)

2 15oz cans of black beans

1 jalapeño (chopped real fine)

1 large yellow onion (chopped)

1 green pepper (chopped)

1 zucchini (chopped)

3 gold potatoes (blanched until semi soft)

1 tbsp cumin

1 tbsp oregano

2 tsp chili powder

2 tsp garlic

Salt and Pepper to taste

1 can of your favorite organic enchilada sauce (or make your own)


Saute onions & garlic until translucent. Add other vegetables and spices, saute until cooked. Take 1 can of black beans and blend until creamy. Mix with other can of non blended beans. Take the tortillas and spread a little of the bean mixture, potatoes, and beans. Place each enchiladas in a baking dish. Cover with the enchiladas sauce and bake at 400 for 15 minutes. Top with sour cream, cashew cheese, or a little bit of scallions.

Kayla Jacob

Personal Chef

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