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COOK THIS TONIGHT

Shopping list included

· Recipe,enchiladas,Meal Planning

Dinner Tonight: Kale, Bean and Cheese Enchiladas

This FROM SCRACH enchilada sauce is so much better than anything you'll get in a can, but I've reduced a few steps from the traditional version and made it a quick cook. You do have to drag out your blender, but its worth it because it doesn't use many other dishes. Also - this sauce makes enough for TWO DINNERS! When the sauce is done, put half in a freezer safe container label and store it for next time.

Serves: 2-4 depending on side dishes and how many you feel like rolling up

Total Time: 40 minutes

Active Time: 15-20 minutes

Dish Count: blender, 1 saute pan, 1 casserole dish, 2-3 prep dishes or plates

LET'S SHOP

SHOPPING LIST:

2 Tomatoes (roma, or what you have)

1 can tomatoes (15oz, crushed or diced)

1 hot chili, jalapeno or serrano (OPTIONAL)

1 lime

1 can pinto beans (or black beans, 15oz)
1 Bunch Lacinato kale (or sub baby kale, or baby spinach, washed and ready)

1 Package CORN tortillas, 8-12 count (don't try to use flour tortillas, you'll just get an inauthentic taste and a gummy mess. You can use the part corn/part flour if you must)

grated cheese - pepperjack or jack - to taste...as much or as little as you like!

THINGS YOU MAY HAVE AT HOME (if not, purchase these too):

3-5 cloves of garlic

1 onion (yellow or white)

2 Tablespoons Chili Powder

1 teaspoon each ground cumin and ground coriander

1.5 teaspoon salt

pinch ground black pepper

COOKING PREP:

2 Tomatoes (roma, or what you have) - cut in half

1 15oz can crushed or chopped tomatoes - open

3-5 cloves of garlic - peel

1 yellow onion - cut in quarters and peel

1 hot chili, jalapeno or serrano (OPTIONAL) - remove stem and seeds

2 Tablespoons Chili Powder - measure out

1 teaspoon each ground cumin and ground coriander - measure out

1.5 teaspoon salt - measure out

pinch ground black pepper - measure out

1 lime - juice

1 15oz can pinto beans (or black beans) - open, drain
1 Bunch Lacinato kale (or sub baby kale, or baby spinach, washed and ready) - wash, and cut in skinny strips across the center stem. OK to leave the stems! if using baby, just open package and cut in skinny strips

grated cheese - pepperjack or jack - to taste...as much or as little as you like! - grate at least 1 cup

LET'S COOK

Heat a bit metal pan over high heat. I know, this is uncomfortable and new, just get it hot! Add sauce veggies (tomato, onion, garlic, chili) with NO oil or butter. Keep the pan dry. Let them sizzle and char for a few minutes.

When they look like this (below left), add the spices: chili power, cumin, coriander, salt and pepper. Stir to toast spices.

Toast for about 1 minute, stirring constantly, then add the can of tomatoes. Fill the can with water and add 1 can's worth of water. Let come to a boil, stirring occasionally (left). Cook sauce at a strong boil for about 6 minutes (while you prep the filling). Then when filling is ready to cook, we'll blend the sauce (right).

Wash kale and slice thinly across the stems (left). Open and drain beans. When ready, transfer sauce to the blender. But the dirty pan back on the stove and add 1 tsp butter or oil. Add kale and cook until wilted. Then add beans and stir (right)

Blend sauce until smooth, if you want it a little thinner, you can add another half can or so of water. I also like to add a teaspoon of butter for richness - but that's optional. In the blender, also add the juice of the lime. When sauce is done, taste it. If you like it, great! If not, try adding more salt, chili powder or lime (this is really cooking! Seasoning to taste. You can't be wrong, the question is: do you like how this tastes right now?...but go slow because over-salting is a thing). 

When sauce is done, add about 1/2 cup of it to the filling and stir to combine, then its ready (below).

Lets assemble! Set up your station (below):

1. Turn on oven to 350.

2. Place tortillas in oven for 1 minute. Then remove to your station.
3. Get a flat dish and pour 1" of sauce into it - this is for dipping the tortillas.

4. Set up a casserole dish with enough sauce to just cover the bottom - this is where you'll put the rolled enchiladas and bake them.

5. Get your cheese ready and filling ready (keep filling in saute pan so you don't use another dish)

ASSEMBLE: use tongs to dunk a tortilla in the sauce (sauce is probably hot unless you've taken a break or this is your leftover sauce). Lay each sauced tortilla on a flat surface. Top with filling and cheese. Then roll up tightly, but don't go crazy, you don't want to break the tortillas. Place it seam side down in the prepared casserole dish. Repeat until done.

Pour the extra sauce fro your work station over top, or add more from blender, top with cheese.

Bake at 350 degrees for 10 minutes or until all cheese is hot and melty.

Serve and devour! Goes well with lightly dressed spring lettuces, chopped fruit, steamed rice, or lots of guacamole and a beer.

Let's Eat!

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