October 17, 2014 by holy rollin hooker
Like most people, I don’t particularly like the taste of certain greens. I know it’s super good for you, but kale makes me want to ralph. At least, I can’t just sauté it and stick it on a plate. I have similar feelings about bok choy and chard. So…why, you ask, did I make up a recipe with kale as the main star? Well, as I stated just two lines ago, it’s good for you. Kale is packed with protein, fiber, and like a gang of vitamins and minerals. But that’s not really the main reason for the recipe. The main reason is that the 99 cents store had a bunch of bags of it on sale. So there you have it. I am a woman not driven by the need to be healthy nor by my taste buds. I am driven by cheapness. If something is cheap—and meat free—I’ll try it.
So without further ado, here’s my recipe for Kale and Black Bean Enchiladas:
5 cups kale—washed, dried, and roughly chopped
5 cups of spinach—washed, dried, and roughly chopped
½ 15 oz. can of black beans
5 or 6 white button mushrooms sliced
½ medium onion sliced
1—4 oz. can of diced green chilies
½ tsp cumin
½ tsp minced garlic
1 tsp chili powder
1 tsp salt
2-3 dashes of red pepper flakes
12-16 corn tortillas
2—10 oz. cans of green enchilada sauce (whichever heat level you like)
Black olives to put on top (however many you like really. I like olives so I go hard)
Mozzarella or Soy Cheese (same rule as the olives)
Preheat oven to 350 degrees. Lightly cover the bottom of the pan with enchilada sauce.
In a fairly large skillet, sauté the kale and spinach in about 2 tablespoons of olive oil. It looks like a lot, but these greens will cook down to almost nothing. Do not add seasonings to greens until they cook down. My greens have ended up salty many times because of this. Once the greens cook down halfway (about 5 mins.), add the onions, garlic, mushrooms, and all the seasonings. Sauté for another 5 mins. or so, then take the mixture off the fire. You want the greens to be tender, not dead.
I think it an incredible crime to dip the tortillas in oil to soften them. Those are totally unnecessary fat and calories. Instead, wrap them up in a damp towel and microwave for 1 ½ to 2 mins. You may have to do this several times, but it is so much healthier.
Spoon about a tablespoon of greens into the middle of each tortilla. Fold both the ends over. If your tortillas crack when you roll them, then you need to put them in the microwave for another minute or so. Once you’ve got your pan full of delicious enchiladas, pour a generous amount of enchilada sauce over them. Now, I like my junk saucy, but if you like them a bit more on the drier side, then don’t pour so much.
Pop ‘em in the oven on the middle rack and back ‘em for 10 mins. The sauce bakes into the tortillas a bit, so they’ll be kinda dry. Spoon on a little more sauce, add the mozzarella or soy cheese and the olives and pop ‘em back in the oven for another 10 minutes.
Once you take the enchiladas out of the oven, let ‘em rest for a minute (hot cheese and sauce ain’t no joke y’all. I have lost many a taste bud to impatience and gluttony) and then get your face into it.
I am no professional or anything. If you have any questions, amendments, suggestions, or critiques, I’d love to hear ‘em.