These enchiladas are packed with kale and still, they taste fantastic. My husband and I knew there was kale in them, my kids knew there was kale in them, and it never slowed any of us down. These enchiladas are filled with a spiced corn, black bean and kale filling, and to increase the healthy-ish factor even further, I used low-carb, high fiber tortillas (La Tortilla Factory) instead of a typical flour or corn tortilla. I also topped it with reduced fat cheese, but you can easily use whatever cheese your family loves.
10 oz bag of frozen corn, thawed
10 oz frozen kale, thawed and squeezed dry
15 oz can black beans, rinsed and drained
1 tsp cumin
salt and pepper
½ cup shredded Mexican blend cheese + 1 cup for topping (I used reduced fat)
- In a small sauce pan, heat oil over medium heat. Add garlic and saute for about 30 seconds or until fragrant. Add tomato sauce, stock, cumin, chipotle chili powder and salt and stir. Bring to a boil and reduce heat to low and allow sauce to simmer about 10-15 minutes or until slightly thickened. Remove from heat and set aside.
- Preheat oven to 350 degrees. Grease a 9×13 inch baking dish and set aside.
- In a large bowl, mix together corn, black beans, kale, cumin, 1/2 cup of cheese, salt and pepper.
- To assemble the enchiladas: Place a heaping 1/3 cup of corn mixture in the center of 1 tortilla. Roll tortilla and place, seam side down, in the prepared baking dish. Repeat with all of the tortillas and filling. Pour sauce over the top of the rolled enchiladas and sprinkle with remaining 1 cup of cheese.
- Cover with foil and bake for 25-30 minutes or until cheese is melted and sauce is bubbling.
- Top with garnishes, eat and repeat! (Optional Garnish: sliced scallions or chives + sour cream)
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