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Enchiladas have always been one of my most favorite meals of all time—along with tacos, burritos, and nachos. I guess I just love my fair share of Mexican food…

Seriously, I can’t think of a single time that I’ve been sick of it. I’m really fond of cumin so I know that’s part of the reason. But I think it’s the mixture of beans and tortillas that I like the most! I had to get hubby used to the bean aspect of my Mexican feasts, but once he warmed up to them he started getting just as excited for taco night as me.

I tend to create a myriad of different kinds of tacos on a regular basis. Pineapple salsa tacos, black bean tacos, chipotle tacos, you name it. But I haven’t had a good enchilada in many years.

So knowing that my 14 year wedding anniversary was coming up, I tried my hand at a batch of enchiladas this past weekend to see if I could pull it off for the big day. They were alright but could have used some more flavor and texture. I felt pretty confident in the changes I wanted to make, so I didn’t worry about trying again until last night for our anniversary dinner and that’s when these loaded black bean and kale enchiladas were born. My oh my were they tasty!

We aren’t into the fake cheeses or sour cream here, so I opted to pair the enchiladas with a nice chipotle cream sauce and the results were fantastic. Everything about these enchiladas made my taste buds smile. They were loaded with texture, spiced just right, and the corn tortillas didn’t dry out after I took them out of the oven.

So I figured I should share the creation with you! You can’t go wrong by serving these loaded black bean and kale enchiladas with some Spanish rice and a nice green salad topped with salsa. The recipe is as follows:

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Loaded Black Bean and Kale Enchiladas

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

These yummy enchiladas make the perfect comfort food– without all the guilt!

Ingredients

For the enchiladas:

 

  • 12 organic corn tortillas
  • 1 pound kale of choice, stripped from stem and roughly chopped
  • 1 cup cooked or canned black beans (rinse thoroughly if canned)
  • ½ cup sliced olives
  • 8 ounces extra firm tofu

 

For the enchilada sauce:

 

  • 2 cups tomato sauce (homemade or canned)
  • 1 cup vegetable broth
  • 3 tbsp flour of choice (gluten free should work fine!)
  • 3 tbsp chili powder
  • 1 tbsp unsweetened cacao powder
  • 1 tbsp cumin
  • 1 tbsp garlic powder
  • 2 tsp cayenne pepper
  • Salt and pepper to taste

 

For the Chipotle cream sauce:

 

  • ½ zucchini, peeled and cut into small chunks
  • 8 whole macadamia nuts
  • Juice of half a lemon
  • 1 medjool date
  • 1-2 tsp chipotle powder depending on spice preference
  • Salt to taste

 

Instructions

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Preheat the oven to 350 degrees F.

In a medium pot stir all of the sauce ingredients except the sauce and broth until well combined.

Add the tomato sauce and stir well until the dry ingredients are dispersed throughout.

Add the veggie broth and whisk until no lumps are left.

Put the sauce on the stove over medium-high heat until it starts to boil then turn the stove down to low and let the sauce simmer for about five minutes.

While the sauce simmers, place the tortillas in your own on low heat just until warmed through.

Crumble the tofu into a bowl and add the black beans, olives, and kale then stir until everything is mixed up well.

Place a warm tortilla on a cutting board and put a spoonful or two of the black bean and tofu mixture on one edge.

Spoon a couple tablespoons of enchilada sauce on top of the mixture, and then roll the tortilla closed to make an enchilada.

Place the enchilada on a parchment lines baking sheet and repeat the process.

Once the enchiladas are all on the pan, pour the remainder of your enchilada sauce over the top of them, trying to cover every inch of the tortillas.

Bake at 350 degrees F for about 40 minutes.

While the enchiladas bake, make the chipotle cream sauce by simply putting all of the ingredients into your blender and mixing on high until smooth and creamy.

When the enchiladas are cooked, let them cool for about 5 minutes before removing them from the pan and drizzling the cream sauce on them.

Enjoy!

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