Kale & White Bean Enchiladas
I AM ON A HUGE KALE KICK RIGHT NOW!
This week we are throwing it back to one of my favorite recipes to make at home! This is a staple in our house from Meatless Monday, to Taco Tuesday (it’s a stretch… but it works!)… and this week for #throwback Thursday.
These non-traditional enchiladas are smokey, rich, and a little spicy. I used cotija cheese which is more crumbly than melty, but the flavor is just perfect. And the smoked paprika warms the entire dish.
Ready in under an hour, including baking time, these are my go-to for weekday meals after a long day of work. Bonus – these enchiladas also make amazing leftovers! Have them as-is, or throw an over-easy egg on top for a Mexican-style brunch (a personal favorite of mine).
TRY THESE SMOKEY, SPICY ENCHILADAS TONIGHT!
Kale & White Bean Enchiladas
Prep Time: 20 min
Cook Time: 25 min
Servings: 4
INGREDIENTS
10 corn tortillas
1 can white cannellini beans, or 1/5 cups soaked white beans
1 1/2 c fresh, frozen, or canned corn
4 leaves of kale
1/2 c jarred, canned, or fresh roasted green chilies
6 oz cotija cheese
2 tsp. granulated garlic
1 tsp. smoked paprika
2 tsp. olive oil
INSTRUCTIONS
Preheat over to 375 deg. F.
Coat a 9x9 pan with non-stick cooking spray.
Heat a skillet pan to medium heat, add olive oil.
Open, wash, drain, and rinse cannellini beans and corn.
Add beans and corn to skillet pan, season with garlic and paprika. Continue cooking until lightly brown, and coated in seasoning about 5-8 minutes. Then remove from heat.
While filling is cooking, wash, dry, and de-stem kale, then tear into bite sized pieces.
After removing the skillet from the heat, add kale and fold into mixture until kale begins to wilt. Add additional seasoning to taste.
Pour green chilies into food processor or blender (I use a Vitamix), and blend until smooth. Pour puree into a medium, shallow bowl.
Cut 5 oz. of cotija cheese into 1/2 oz. slices (if cheese comes crumbled, leave as is).
Set up assembly line for enchiladas. Start with the skillet of filling, next the bowl of green chili sauce, then a cutting board or surface to assemble the enchiladas, the cotija cheese, and finally the casserole dish.
Wrap tortillas in paper towel and microwave for 15-20 seconds, or until soft and pliable.
Assemble enchiladas. Dip tortilla into green chile sauce (you may want to use tongs here) until completely coated, and lay out on cutting board.
Lay 1/2 oz. cotija cheese in the center of the tortilla, top with approximately 1/3 cup veggie filling.
Wrap tortilla around the filling and place rolled enchilada into the casserole dish. Repeat until all tortillas are used.
Pour any remaining green chile sauce evenly over the enchiladas.
Crumble and sprinkle the remaining 1 oz. cotija cheese.
Bake for 25 minutes, or until the cheese on top is lightly browned.
Cut into casserole style pieces, or as individual enchiladas.
Plate and enjoy!
*Optional: Serve with guacamole or salsa.
NUTRITION INFO (1/4 RECIPE, 1 SERVING)
Calories: 490, Fat: 15g, Carbohydrates: 44g, Fiber: 12g, Sugar: 5g, Added Sugar: 0g, Protein: 23g
ROLL, STACK, OR FRY?!
The only thing I don’t love about corn tortillas is that they tend to break apart when rolling them. If you’re struggling with the same thing. Try these other preparations!
DON’T MIND A LITTLE MORE FAT?
Lightly frying the tortillas before dipping and rolling them into enchilada form not only adds a little more crunch but keeps the tortillas together much better than when raw.
SHORT ON TIME?
Don’t want to get your hands dirty, or just wanting to throw this recipe together a little quicker? Cut the tortillas in half and layer all the ingredients in the baking pan (tortillas, veggie mix, cheese, and green chili), and top with the remaining sauce and cheese. I opt for this preparation a lot, especially on weeknights!
ANOTHER TIME TIP?
These are really easy to make ahead of time and bake when ready to eat! Cook and layer it all up over the weekend, then throw it in the oven during the week. Sometimes I’ll even put everything together, head to the gym or out for a run, and then bake it all when I’m ready to eat!
xx,
mallory