Holy Enchilada! Corn, Bean and Kale Enchiladas
I thought about starting this post by expounding on the virtues of kale, being the food of the Gods that it is. It occurred to me that, however, that you would have to be living in a cave, a cave without internet, to not already know about the profound virtues of this leafy green. So, because we’re already past that, and because all of us are looking for creative ways to get our daily green consumption, let me tell you about Corn, Bean and Kale Enchiladas from Vegetarian Epicurean, one of my favorite blogs – a must for delicious vegetarian fare.
Holy Kale, these are good! When I think enchiladas, I usually thing spoonfuls of cheese with red chili. Not that I have anything against spoonfuls of cheese or red chili, it’s just not something I would make at home, especially when I’m trying to get my daily kale. These glorious edible specimens, however, are a delicious blend of pinto beans, kale, corn, and squash complemented by a touch of cheese and hint of earthy red chili.
To put it simply, these are delicious. I made them for dinner tonight, served myself a modest portion, feverishly inhaled them, went back for a less-modest portion and forced myself to slow down, chew, and enjoy the flavors. If I hadn’t set aside a serving for lunch tomorrow, I would have eaten the whole darn thing, and I’m so glad I did because, oh boy, I can not wait for lunch tomorrow!
Makes approx 4 entree sized servings
10 oz package frozen kale, thawed and liquid removed (a potato ricer is an awesome tool for this) or 1 large bunch of fresh kale, ribbed and coarsely chopped.
1 large onion, diced
1.5 cups frozen corn
2 medium summer squash (optional – I added these because I had them from the CSA)
1 teaspoon ground cumin
1 can pinto beans, drained
16 corn tortillas
3 cans- 10 oz Enchilada Sauce (Hot)
6 oz cheddar cheese, grated and divided into 4
Preheat oven to 350 degrees. Toast tortillas in oven or in small batches in toaster oven, until lightly toasted but not crispy. Set aside; this will prevent the enchiladas from getting soggy.
Heat oil in large pan. Add onions and cook until they start to be transparent. Add corn and cook until heated through. Stir in kale and cook for a few more minutes, until wilted and tender. Season with cumin, salt and pepper and set aside.
In a small baking pan, lay down 4 corn tortillas (they should fill the bottom – if you are using a bigger pan, use more ingredients. Lay down beans, a little more than 1/4th the cheese, and most of a can of sauce. Put down 4 more tortillas, half of the kale mixture, more cheese and most of another can of sauce. Repeat.
Lay down the last tortillas, the rest of the cheese, and drizzle with the last bit of sauce from the cans.
Put in oven and bake for 30-40 minutes until golden on top and bubbling.
Let stand 5-10 minutes (as if!), and then serve.