We may have had a few glimpses of spring, but the last two weeks have served as potent proof that it is still very much winter here in the Northeast. On Sunday night, New York City was so cold that my face ached, and D.C. is not much better today. Fortunately, for these chilly days and nights, there is warm vegan food aplenty. In today’s Food52 column, I share a spicy and filling recipe for vegan quinoa and kale enchiladas—a perfect antidote to the cold outside!
These enchiladas are packed with protein, iron from black beans and kale, and plant-based calcium. I like to make them with Ezekiel sprouted grain tortillas, but you could certainly make them gluten free by using brown rice or corn tortillas. The filling is delicious in and of itself, and if you don’t want to use it all in the enchilada bake, you can also serve it with salad or veggies. I should also note that the leftover enchiladas are stellar—the perfect thing to bring to work or school for a packable lunch.