Kale and Kidney Bean Enchiladas
I know. You don’t have to tell me. I lost half my readership at the title of this post. No one ever likes kale. And why should you? It is never on restaurant menus. It is barely even on the Food Network (not that real foodies watch that anyway, right?).
And, admittedly, my first introduction to this leafy green was in purchasing it as rabbit food for a pet. So, yeah, not suitable for human consumption. Wrong.
I honestly think that if you are unsure of kale, this is the best recipe I’ve eaten to try it out in. The greens aren’t bitter at all (the major complaint of dark, leafy greens) and they are “masked” in delicious combination of beans, onions, garlic, and tomato sauce.
Plus, since they are enchiladas, they are wrapped in tortillas so your kiddos or less-than-willing-significant others cannot shout “eeewww” at their appearance on the dinner table (until, of course, the enchilada is sliced open, at which point you’ll have to summon your very best ‘Three Big Boy Bites!’ voice to get through dinner). After three bites, if you make it to that number, you’ll have sold your dining partner on the idea of kale. Promise.
Kale and Kidney Bean Enchiladas (serves 4)
1 bunch kale, washed, trimmed, chopped (8 cups loosely packed greens)
1 small onion, sliced
2 cloves garlic, minced
1 3/4 cup kidney beans (equivalent of 1 can), dark red is best
1 T hot sauce (I used Texas Pete)
1 tsp cumin
1/4 tsp salt
12 oz enchilada sauce, divided (homemade recipe in this post, canned is fine)
8 whole wheat fajita sized tortillas
Preheat oven to 350*.
In a skillet sprayed with cooking spray, saute onion until softened, about 5 minutes. Add garlic, cumin, and salt. Cook 2 minutes over low heat. Add kale in handfuls. As it cooks, it will wilt and reduce in size. Add kidney beans and hot sauce. Mix thoroughly. Add 2 T of the enchilada sauce to this filling.
Pour 1/4 cup of enchilada sauce into the bottom of an oven proof dish. Microwave tortillas for 10 seconds to make pliable, then add filling to tortillas and wrap, tucking ends in, into a cylindrical shape. Line enchiladas up in the prepared baking dish. Pour remaining enchilada sauce over all the tortillas and bake at 350 for 30 minutes.
Per serving (two enchiladas)
Total Fat 8.6 g
Total Carbohydrate 65.8 g
Dietary Fiber 13.7 g
Protein 17.7 g