Loaded Black Bean and Kale Enchiladas

These filling enchiladas are low in fat and loaded with protein! (Vegan/Gluten Free)

For the enchiladas:
12 organic corn tortillas
1 pound kale of choice, stripped from stem and roughly chopped
1 cup cooked or canned black beans (rinse thoroughly if canned)
½ cup sliced olives
8 ounces extra firm tofu

For the enchilada sauce:
2 cups tomato sauce (homemade or canned)
1 cup vegetable broth
3 tbsp flour of choice (gluten free should work fine!)
3 tbsp chili powder
1 tbsp unsweetened cacao powder
1 tbsp cumin
1 tbsp garlic powder
2 tsp cayenne pepper
Salt and pepper to taste

For the Chipotle cream sauce:
½ zucchini, peeled and cut into small chunks
8 whole macadamia nuts
Juice of half a lemon
1 medjool date
1-2 tsp chipotle powder depending on spice preference
Salt to taste

View the full recipe at RAW High Life →