Kale, Zucchini, and Pinto Bean Enchilada Recipe
07. Sep, 2009 
8 Comments
As we all know, I love kale. I love how it holds it’s texture after cooking, and I love its slightly bitter flavour. In fact, I just bought two massive kale plants to put in the garden, do you know you can harvest it all winter?
After a bit of excess last weekend I was looking for something comforting but healthy that was easy to throw together. I am still loving enchiladas and this recipe also uses the local and abundant zucchini. Put the enchiladas together, throw them in the oven, then sink into a bubble bath, go for a run, or a walk and they will be ready whenever you are. I like mine served with hot sauce and plain yogourt or sour cream. They also make great leftovers.
Kale, Zucchini, and Pinto Bean Enchilada Recipe
(makes 2-4 servings)
1 teaspoon olive oil
1 jalapeno, seeded and finely diced
1/2 teaspoon ground cumin
2 small zucchinis, grated
salt and pepper
1 bunch kale, roughly chopped
1 can pinto beans, rinsed and drained
1 green onion, thinly sliced
1/4 cup fresh cilantro, minced
1/2 cup enchilada sauce (you can also use canned if you are in a rush)
4 tortillas, I used WW
1/2 cup Monterrey jack cheese, grated
Preheat oven to 350F. Heat a medium skillet over medium high heat. Add olive oil and jalapenos and stir for one minute. Add zucchini, cumin and a big pinch of salt. Cook the zucchini until it loses it’s liquid it will take about 3 minutes, meanwhile continue to stir it regularly. Add kale and stir until wilted. Remove from heat and stir in a good amount of pepper, beans, green onion, cilantro, and a tablespoon of enchilada sauce.
Now put together the enchiladas. To do this prepare the tortillas by warming them in a hot skillet for about 30 seconds per side. (Note: this is a step I frequently skip when I am in a rush.) In an 8×8 square pan spoon one third of the remaining enchilada sauce over the bottom. One at a time form each enchilada. Put one quarter of the filling and a sprinkling of cheese in each tortilla, roll up and place in casserole. When you have all four done spoon the remaining enchilada sauce on top and sprinkle with the remaining cheese. Cover with aluminum foil and bake for 30 minutes. Cool for 10 minutes before serving.
Similar Recipes:
Yam and Black Bean Enchiladas
Carnitas
Chicken Spinach and Black Bean Enchiladas
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Hmmm looks heavenly..I am craving for some right now!
Delicious and healthy!
I once worked on a salad bar that I had to line with kale every day. Since then I could never eat it. Picture makes it look good though!
These enchiladas sounds nice and healthy and good!
I found you on Healthy Yum. I so love Kale and this is a GREAT idea. It sounds delicious, thanks for sharing. Have you made Kale Chips? I'm sure you must have. So easy and wonderful, if you love Kale.
Love the new site and this recipe!
I still haven’t tried kale before but this recipe looks so good! Yum!