artichoke and avocado vegan enchiladas
Recipe type: main dish
Serves: 4
  • 8 collard green leaves
  • 1 can green chile enchilada sauce
  • 2 avocados (pitted, skin removed, and cubed)
  • 1 can marinated artichoke hearts, chopped
  • 1 tablespoon of artichoke heart marinade
  • 1/4 cup green chiles
  • 1/4 cup pine nuts
  • 1/2 teaspoon garlic powder
  • 1 teaspoon cumin
  1. Preheat the oven to 350 degrees.
  2. Steam collard greens for 8 - 10 minutes, so they're soft enough to roll.
  3. While the collards are steaming, mix together the avocado, artichoke hearts, marinade, green chiles, pine nuts, garlic powder, and cumin and set aside.
  4. Pour the enchilada sauce in a bowl, dredge a collard green leaf through the sauce so it is completely coated.
  5. Fill the leaf with a large spoonful of avocado mixture, roll it up tight, and place it in a 9x13 baking pan.
  6. Repeat with the remaining 7 collard green leaves.
  7. Drizzle the remaining enchilada sauce over the top.
  8. Bake for 30 minutes.
  9. Top with any remaining avocado mixture before serving.
Feel free to substitute corn tortillas for the collard green leaves, and add monterey jack cheese for non-vegan enchiladas.
Recipe by The Naked Avocado at