KALE!!! This leafy winter green is so yummy, and good for you, and just all around amazing that it has its own national day. Did you even know that??? Yep. And it's tomorrow. As in October 7th. And like a good dietitian, I made a recipe to help you celebrate kale and all it's goodness. Enchiladas, to be exact. Because, let's be real. I miss Texas right now and all the Tex Mex things. The TX State Fair is happening right now and I can't partake in the fun. But this post is about kale, not the fried-food-filled State Fair of TX.
In this post that is 100% dedicated to our lovely green food, you will find recipes that feature kale in a variety of delightful preparations. And if you are really and truly a kale fanatic, I've got some fun little items at the bottom of the post that will help you get yo' kale on - literally. So kale lovers, read on!
About this enchilada situation - there are a few things you need to know:
- These are vegetarian enchiladas. But they are filling because you know, black beans have a lot of fiber. And they are satisfying because of the smokey-sweet flavor combo of chile-roasted butternut squash.
- This is the epitome of a balanced one-dish meal = whole grain tortillas, leafy greens. protein, fiber, and LOTS of color.
- I'm using pre-made enchilada sauce because Casa Carona enchilada sauce is authentic, contains only the best ingredients, it's delicious, and, you know, if it aint' broke, don't try to fix it by slaving over your own sauce!
- La Tortilla Factory Hand-Made Style Corn and Wheat Blend Tortillas make the best enchiladas. They stay soft in the middle but get crispy on the edges, and have an excellent thickness and texture that holds up to loads of yummy enchilada filling.
- You can easily make extra of these to freeze for later - hollah!
Video
To get you started on this recipe, check out this video to see exactly how I cut a butternut squash:
If you are trying to get more kale in your life, here are some fabulous kale recipes from the archives:
- Massaged Kale, Apple and Cranberry Salad
- 5 Ingredient Kale, Sausage and Cannellini Bean Soup
- Baked Butternut Mac N'Cheese with Kale and Bacon Breadcrumbs
- Chipotle Chicken Stuffed Sweet Potatoes with Kale Chips
You could also take the "Are You a Kaleoisseur?" Quiz. I scored a 66% and am titled a "Spinach Superstar" - guess I have some work to do!
EASY Butternut, Kale, and Black Bean Enchiladas
Ingredients
- 3 cups cubed butternut squash about ½'' cubes video tutorial
- 2 teaspoons olive oil + 1 tablespoon olive oil divided
- 1 teaspoon ancho chile powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon coarse kosher salt
- ¼ teaspoon black pepper
- 1 bunch kale I used lacinato, washed, ribs removed, and cut into thin strips video tutorial
- 1 teaspoon freshly minced garlic
- 1 can no salt added black beans drained and rinsed
- 2 cups shredded Monterrey jack cheese divided
- 16 La Tortilla Factory Hand Made Style tortillas
- 16 ounces red enchilada sauce {I'm in love with Casa Corona
- Optional for serving: fresh lime wedges sour cream
Instructions
For the enchilada filling:
- Preheat oven to 425. Line a baking sheet with foil. Add cubed butternut squash to the pan. Sprinkle the olive oil over the top, then add the ancho chile powder, smoked paprika, cumin, salt and pepper. Roast for 25-30 minutes or until tender. Remove from oven and set aside to cool slightly.
- When the butternut squash is done cooking, heat a large skillet over medium heat. Add the remaining tablespoon of olive oil to the pan. Add the kale, and saute until wilted and tender, about 5 minutes.
- Add the black beans and garlic to the kale and saute until fragrant, about a minute more. Remove the pan from heat and add the butternut squash and 1 cup of the shredded cheese to the kale and bean mixture. Let cool slightly.
Enchilada assembly:
- Reduce oven temperature to 350. Spray a 9 x 13 inch baking dish with cooking spray. Coat the bottom of the baking dish with ⅓ of the enchilada sauce.
- Place the tortillas on a microwave-safe plate. Cover the plate with a damp paper towel and microwave for 1 minute to make the tortillas soft, pliable, and easy to roll.
- Fill each tortilla with about ¼ cup of the squash, kale and bean mixture. Roll the tortillas up and place seam-side down in the enchilada sauce at the bottom of the baking dish.
- Once all of the enchiladas are rolled, pour the remainder of the sauce over the top of the baking dish. Spread it out with a rubber spatula to make sure the enchiladas are evenly coated. Sprinkle the remaining 1 cup of cheese over the top.
- Bake for 30 minutes or until the cheese is brown and bubbly. Serve hot with a squeeze of fresh lime juice and a dollop of sour cream, if desired.
- **If you'd like to freeze some enchiladas, just skip over baking them. You can place the assembled enchiladas in the freezer for up to 3 months.
Notes
Need more kale in your life? Check out my picks for all things kale! (Affiliate links)
Lisa @ Healthy Nibbles & Bits says
Yum, these enchiladas look so yummy, Whitney!