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Black Bean + Kale Salsa Verde Enchiladas

Black Bean + Kale Salsa Verde Enchiladas

Chelsea Colbath
These quick and easy homemade enchiladas are filled with kale and black beans, and topped with a creamy semi-homemade salsa verde sauce! This vegetarian main dish is a crowd pleaser as is, but can easily become vegan if you omit the cheese or use a vegan cheese alternative.
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Time 45 minutes
Course Main Course
Servings 4

Ingredients
  

sauce

  • 16 oz jar of storebought salsa verde
  • 1/2 cup raw cashews
  • 1/2 cup cilantro tightly packed
  • 1 large garlic clove, peeled
  • 1/2 cup water
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cumin

enchiladas

  • 1 large bunch of kale (8-10 large leaves)
  • 2-15 oz cans black beans drained and rinsed
  • 3/4 cup enchilada sauce from above recipe
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • optional: 1/4-1/2 teaspoon cayenne pepper or a few shakes of hot sauce, for heat
  • 8 small corn or wheat tortillas use gluten-free tortillas to make this meal GF
  • 1 1/2 cups shredded cheddar cheese or dairy-free cheese of choice, to make vegan

toppings (optional)

  • 1 large ripe avocado, thinly sliced
  • 1/4 cup thinly sliced red onion
  • 1 handful cilantro
  • Lime wedges

Instructions
 

  • Place all sauce ingredients into the bowl of a food processor or high powered blender, and blend on high until completely smooth. Set sauce aside, or store in an airtight container in the fridge for up to 5 days before using.
  • Preheat the oven to 400 degrees Fahrenheit, and spread 1/4 cup of the enchilada sauce into the bottom of a large oven-safe casserole dish (make sure the dish is at least 10 inches long and as wide as your tortillas).
  • Remove the kale leaves from their stems, and slice the kale into thin strips. Place kale in a large bowl with beans, 3/4 cup enchilada sauce, and spices, and stir well to fully combine.
  • Spread out your tortillas, and scoop about 1/4 cup of the bean mixture onto each. Then, roll each tortilla up and place into the dish, nestling them in tightly together. Sprinkle any remaining bean/kale filling over top, then cover with all remaining sauce.
  • Sprinkle the enchiladas with cheese, then bake for 20-25 minutes, until cheese is melted and bubbling.
  • Let cool 5 minutes in the pan before adding any toppings you’d like (avocado, red onion, cilantro, etc) and serving.