Kale and Black Bean Enchiladas

Many a guest has sat at our table following a meal and looked at Don with envy.  The assumptions being that he eats that well every night and that he cares.  It's not really true on either account.  I won't lie, most nights we eat very well, but we too eat leftovers and order in.  The reason we eat so well is because I find it exciting and enjoyable to make new things.  It matters a lot to me what I consume!  For Don... not so much.

When I first met Don, I quickly learned that he had only two foods in his house: cereal and milk.  How a person can survive on cereal alone is beyond me, but he seemed to have it mastered.  Over the years he has grown to appreciate a good meal and few things get him more excited than Mexican flavours with healthy ingredients.  Thus far, there has been one exception to this: enchiladas.  Despite numerous attempts, his response has always been the same: "are they supposed to be soggy?" 

Determined to create the ultimate enchiladas I set out one more time.  The filling would be full of nourishing kale, black beans, carmelized onions and green chiles.  The enchilada sauce would have the perfect amount of flavour and heat.  The end result for me was truly the best enchiladas I've ever made.  Don ate 3 servings although still claims it's not his favourite meal.  I officially give up!

Kale, Black Bean Green Chile Enchiladas

A few notes: Enchiladas often require the tortillas be fried in oil and/or dipped in the enchilada sauce prior to rolling.  I skipped both of these steps in my effort to avoid "soggy".  I actually quite liked the resulting crispiness of the tortillas. 

Enchiladas

1 can black beans drained and rinsed

1 small can green chiles

1 onion diced

1 head dino kale, ribs removed, thinly sliced

1 tsp cumin

1 tsp sea salt

12 corn tortillas

1 cup shredded cheddar

Enchilada Sauce

1 can whole tomatoes

1 onion diced

2 cloves garlic minced

1 tsp cumin

1 tsp smoked paprika

1 tsp ancho chile powder

1 tsp sea salt

2 Tbsp fresh cilantro

To make the filling: Saute the onions for approximately 15 min on low heat until carmelized.  Add the kale and continue cooking 5 min more.  Add the garlic, black beans, green chiles and spices, cooking 2-3 min more. 

Allow to cool.

To make the sauce: In a large sauce pan saute the onion for approximately 10min.  Add the garlic and spices and continue cooking 3 minutes more.  Add the can of tomatoes and simmer for approximately 20-30 min.  Add the fresh cilantro and give a stir.  Using an immersion blender, mix the sauce until a smooth consistnency.

Assembly: In a 11x13 pan, spread approximately 1 cup sauce in bottom.  Microwave tortillas for approximately 30 seconds, just to soften and make pliable. To each tortilla, fill with 1/4 cup of filling and top with approx 1 Tbsp cheese.  Roll up like a burrito and place seam side down in pan.  Continue until all 12 are filled and placed in pan.  You can then cover the enchiladas entirely with sauce or spread in "rows" down the middle as I did in the picture above.  Cover entire dish with grated cheddar cheese.  Bake in preheated 375degree oven for approximately 30 min covered in foil.  Remove foil during last 5 min.  Enjoy!