Lucky Enchiladas – easy to make and packed with flavor, these Black-Eyed Pea Enchiladas are the perfect way to ring in the New Year!

Lucky Enchiladas - These vegan black-eyed pea and kale enchiladas are easy to make and packed with flavor!

I’m not one to believe in superstitions, but I do enjoy participating in food traditions during the holidays, so I enjoy creating black pea recipes for the New Year. These Black Eyed Pea Enchiladas (AKA Lucky Enchiladas) might be my favorite creation so far.

They contain some of the usual ingredients found in enchiladas, like onions, peppers, and corn, but with black-eyed peas and kale for good luck in the New Year. Because even if they don’t bring you happiness, we know they contribute to good health. Let’s toast it!

Black Eyed Pea Enchilada Ingredients and Substitutions

  • enchilada sauce- Homemade enchilada sauce is ideal, but I’m lazy and don’t want to wash another pot. Luckily, Simply Organic makes an awesome enchilada sauce, so I usually opt for that.
  • extra virgin olive oil We only use a few tablespoons to sauté our veggies, but if you want to make this recipe oil-free, you can use a splash of veggie broth (or water) instead.
  • onion, garlic, peppers and corn You can use red or yellow onions, any type of bell pepper, and fresh or frozen corn.
  • Kale- Lacinato (AKA dinosaur) kale is my top choice here as the texture is much tastier for enchiladas. Be sure to remove the stalk and chop it finely so you don’t end up with large chunks. If you don’t feel like kale, you can substitute a bag of baby spinach instead.
  • Black Eyed Peas- I like to use a can of black-eyed peas to keep things simple, but feel free to make your own from scratch if you’d like.
  • Cumin, oregano, chilli powder, smoked paprika and salt These condiments add a ton of flavor in addition to the enchilada sauce, so don’t skip them! You can reduce or omit the salt depending on your preference.
  • vegan cheese Shredded cheese helps the filling bind together as it melts and naturally adds more savory flavor. My favorite brand is Violife Colby Jack, but any kind you prefer will work.
  • Tortillas- Be sure to choose tortillas that are pliable, as you don’t want to deal with them breaking apart when you try to fold them. I know already!

Lucky Enchiladas - These vegan black-eyed pea and kale enchiladas are easy to make and packed with flavor!

How to Make Black Eyed Pea Enchiladas

  1. Prepare the filling. Sauté the onion, pepper, corn and garlic with the spices. Add the kale and black-eyed peas. Cook just until wilted. Stir in cheese.
  2. Assemble the enchiladas. Spread 1/2 cup of the enchilada sauce in the bottom of a casserole dish. Warm up your tortillas, then fill each with about 1/3 cup of the filling. Roll up and place in the casserole dish, seam side down. Cover with remaining sauce.
  3. Bake. Cook the enchiladas in the oven for about 30 minutes. Serve warm with garnish and enjoy!

Lucky Enchiladas - These vegan black-eyed pea and kale enchiladas are easy to make and packed with flavor!

Lucky Enchiladas - These vegan black-eyed pea and kale enchiladas are easy to make and packed with flavor!

Lucky Enchiladas - These vegan black-eyed pea and kale enchiladas are easy to make and packed with flavor!

These enchiladas are the perfect meal to get ready for New Year’s Eve! Simply assemble, cover and refrigerate, then brush with the remaining sauce until ready to bake.

Want more black pea recipes?

Lucky Enchiladas - These vegan black-eyed pea and kale enchiladas are easy to make and packed with flavor!

Black-eyed pea enchiladas

Servings: 12 enchiladas

  • 16 ounces Enchilada sauce
  • 2 tablespoon Extra virgin olive oil
  • 1 yellow onion, finely chopped
  • 1 paprika, cored and finely chopped
  • 3 Garlic cloves, chopped
  • 2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon Salt, more or less to taste
  • 1 Cup Corn, fresh or frozen
  • 1 Cup Kale
  • fifteen ounces black Eyed Peas
  • ¾ Cup vegan cheese
  • 12 (8 inch) tortillas

  • Preheat oven to 350°F. In a 9×13 inch casserole dish, spread ½ cup enchilada sauce over the bottom then set aside.

  • In a large saucepan or skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Next add peppers and garlic. Stir to combine and cook another 5 minutes.

  • Add the cumin, smoked paprika, chili powder, oregano, and salt to the pan. Stir and cook 2 minutes, until spices are fragrant. Add the corn and kale to the saucepan and continue cooking until the kale begins to wilt, about 5 minutes. Finally stir in the black eyed peas and cheese. Remove from stove and set aside.

  • Reheat the tortillas by wrapping them in foil and placing in the oven for 7-10 minutes. Carefully unwrap the foil and remove the tortillas one at a time, placing â…“ cup of filling in the center of each. Roll the tortilla around the filling and place, seam-side down, side by side in the casserole dish. Spread the remaining enchilada sauce on top.

  • Bake covered with foil for 10 minutes. Remove foil and bake an additional 20 minutes, until sauce is bubbly and hot. Garnish as you like, serve warm and enjoy!

Portion: 1Enchilada, Calories: 256kcal, Carbohydrates: 40G, Protein: 9G, Fat: 7G, Saturated Fatty Acids: 2G, Polyunsaturated fat: 0.5G, Monounsaturated fatty acids: 2G, Sodium: 806mg, Potassium: 192mg, Fiber: 7G, Sugar: 7G, Vitamin A: 1261ie, Vitamin C: 20mg, Calcium: 119mg, Iron: 3mg

Have you tried this recipe? Please let me know how it turned out by commenting below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!