Kale & Black Bean Enchiladas w/Super FRESH Red Sauce

DSCN3643_LR_2 More tomatoes!!!  This post is really all about the super fresh & delicious red tomato enchilada sauce.  The kale & black bean filling is also tasty but is mostly an enjoyable excuse to employ this enchilada sauce.  My dads tomatoes are still going strong and after making a big batch of spicy salsa for him, I had a bunch left so I came up with this sauce.  I fired up the grill to roast the veggies briefly then popped them in the food processor with a bit of canned tomato sauce and spices to puree into this smooth (but spicy!) sauce.  We like spicy but, by all means, decrease the chipotle if you are not a fan of the heat.  I have been avoiding kale this summer – I suppose I had kale burnout from chopping it for almost 2 years at the Nature’s Market; however, I am bringing it back into the kitchen.  Black beans are perfect Mexican fare so they coupled up with the kale and a bit of greek yogurt to round out the filling.  Be generous with this red sauce.  I spread a thick layer on the bottom of the dish and poured a heavy layer on top as well.  I even mixed a little in the filling for extra moistness.  We like it saucy!!  I finished with a heavy sprinkling of raw milk cheddar cheese (which Meijers now carries – yeah!!!) and BAM – more Mexican loving!!

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Kale & Black Bean Enchiladas w/Super FRESH Red Sauce
 
Ingredients
  • 8 tomatoes, chopped large
  • 1 small onion, chopped
  • 2 jalapenos, diced
  • 1 chipotle pepper, diced
  • 2 tablespoons olive oil
  • ½ cup canned tomato sauce
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 8 leaves Kale, chopped small
  • 1 cup cooked black beans
  • 2 tablespoons low-fat greek yogurt
  • 1 cup shredded raw milk cheese
  • 8 corn tortillas
  • 3 tablespoons canola oil
  • Cilantro to finish
Instructions
  1. ENCHILADA SAUCE - Preheat grill to high. Combine onion, tomatoes, jalapeno, chipotle pepper, and olive oil in a large black skillet. Cook on grill for a few minutes until tender and tomatoes are bursting. Let cool. Add to food processor along with the tomato sauce, salt, cumin, and oregano. Blend until smooth.
  2. FILLING - In a large skillet, briefly steam the kale with a little water (covered) until slightly tender. Remove to a bowl and mix with the beans, yogurt, and 2 tablespoons of the red enchilada sauce. Mix well
  3. Preheat oven to 425 degrees, In a large black skillet, heat the canola oil to medium high. With a tongs, briefly cook each corn tortilla (both sides) and drain on paper towel.
  4. Spread a thick layer of the red enchilada sauce on the bottom of the casserole dish.
  5. Place a large spoonful of the filling in each tortilla and wrap tight. Place seam side down in casserole dish.
  6. Pour another layer of the red sauce over the enchiladas. Finish with the cheese.
  7. Cover loosely with foil and cook in oven for 15-20 minutes or until sauce is bubbly and cheese is melted.
  8. Finish with cilantro and good vibes! Blessings to you!!!

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