Black Bean Cheddar and Kale Enchiladas

30 Jan

Delicious, if a little time consuming. I made these corn crepes and the sauce from scratch, but you could save time and easily use store bought tortillas and enchilada sauce if need be.

I got a new camera from the handsome Scott for my birthday this week, a Cannon Powershot G15. What do you think?
Food 518 Food 483 Food 484 Food 487 Food 489 Food 499 Food 510I still have to spend some time learning the different functions. And I’m working at night in a kitchen with weird light (food photographs so amazingly well in natural light, but for some reason, despite my studenty-leisurely afternoons  I still spend the majority of my time in the kitchen after sunset).

So far my New Years Resolution to cook and post more has been…unsuccessful? Sorry. Discipline has never been my strong point. Maybe my new camera will help with that.

Hopefully this recipe will inspire someone, somewhere. I was indeed inspired by another blogger, raudette . She’s good at it! I had to make these, and make them NOW.

Black Bean, Cheddar and Kale Enchiladas

Sauce:

  • 1 tsp cumin
  • 1/2 tsp ground cilantro
  • 2 cups chicken stock (or veggie)
  • 1 tsp flour
  • 1 tsp chipotle powder
  • 2 tablespoons tomato paste
  • 1 tsp coconut oil
  • 1/2 cup crushed tomatoes
  • 1 tsp honey
  1. In a saucepan, heat coconut oil until liquid, and add cumin, chipotle, cilantro and flour, cook for 30 seconds.
  2. Add tomato paste, tomato sauce and stock, bring to a boil.
  3. Turn heat down and simmer for 10 minutes or so until thickened.
  4. Season with salt and pepper, set aside.

Filling

  • 2 cups chopped green kale 
  • 1 can black beans
  • 1 cup frozen corn
  • 1 leek
  • 1/2 large white onion
  • 4 cloves garlic, minced
  • 1/2 cup chicken stock
  • 1 tsp red chili flakes (or to taste)
  • 1 tsp cumin
  • juice of 1/2 fresh lime
  • splash of olive oil
  • 1 cup cheddar cheese, grated
  • Fresh cilantro (to taste)
  1. Finely slice leek and onion and fry in coconut oil in a large skillet over high heat. 
  2. Add garlic, and a splash of stock to keep onions from sticking. Add cumin, kale, garlic, corn and beans. Saute for 3 minutes of so.  Turn heat down to low and add olive oil and chili flakes.
  3. Take mixture off heat and mix in cheese, season with fresh lime juice, salt and pepper.

Cornmeal Crepes 

Find my  recipe here . This time I used olive oil instead of butter (healthier) and it worked great.  I also cooked two crepes at a time in two pans to save time. Yields 10, using 1/4 cup of batter for each.

Assembly:

Pour sauce to cover the bottom of two baking dishes. Roll about 2 large tablespoons of kale mixture into the crepes and fit snugly into the dish, facing down.  Top with more sauce and grated cheese. Cook at 400 for 15 minutes, and then broil for the last 5 minutes to brown the cheese.

I served these  on quinoa with more sauce. Top with fresh cilantro, sour cream, avocado or whatever your hear desires (my heart desired some green habanero hot sauce from Mexico. I was not disappointed!)

I usually don’t eat a lot of cheese. I made an exception for tonight, due to the humongous block of pre-Christmas cheddar sitting in the fridge, untouched. It was lovely.

In a few weeks time, I will be embarking on a major candida cleanse. This will test my said lack of discipline immensely.  No sugar, no coffee, no alcohol,  no gluten and no dairy for a month. It sounds boring, but on the upside I’m hoping to try out some new and creative recipes!

Has anyone tried a cleanse like this?

What was the hardest part?

Food 521

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6 Responses to “Black Bean Cheddar and Kale Enchiladas”

  1. Mum January 31, 2013 at 2:01 am #

    Looks SOOO yummy!! Great B-Day pressie too!!!
    Can’t wait to see you on Sunday! xoxox

  2. raudette January 31, 2013 at 11:35 pm #

    These look amazing! And those cornmeal crepes look great! Do they get super soft like flour tortillas or do they hold their shape a little more like the corn ones? Can’t wait to try some!

    • food,mostly February 2, 2013 at 7:35 pm #

      Thanks! They are pretty soft….but the cheese browned on top makes them a little more solid!

      • raudette February 3, 2013 at 9:17 pm #

        Ooh! I’ll have to try them. I love it when enchiladas are all soft & gooey. Thanks!!

  3. snati001 February 6, 2013 at 3:47 pm #

    Wow. This dish looks amazing on many levels. Have yet to try kale in enchiladas. Want to try this soon.

    • food,mostly February 6, 2013 at 8:50 pm #

      The kale worked beautifully! Just make sure to chop it into bite size pieces before sautéing so it is easy to eat.
      Thanks for the comment!

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