Friday, January 29, 2010

One for the Freezer: Kale and Pinto Enchiladas

These were some seriously green enchiladas! They were also a great source of vegetarian protein and iron. Yumm.

We doubled the recipe and froze half.

Kale and Pinto Enchiladas (Source: Found on Cate's World Kitchen, originally sourced from Daily Unadventures in Cooking )
-2 cloves garlic, minced
-Diced green chiles
-1 tsp cumin
-2 small zucchini, grated
-1 bunch curly kale, chopped
-1 rinsed can pinto beans
-1/2 cup fresh cilantro
-1 can enchilada verde sauce (if you prefer red sauce there is a great recipe at the link)
-12 small corn tortillas
-Couple handfuls jack cheese

-Preheat oven to 350
-Saute garlic in a large skillet in a little olive oil
-Add jalapenos, cumin, and zucchini and saute a few minutes
-Add chopped kale and saute until slightly wilted
-Remove from heat and stir in pintos, cilantro, and a little enchilada sauce
-Place a layer of sauce in the bottom of a 13x9 pan
-Warm the tortillas in a single layer in the oven for 1 minute
-Fill each tortilla with a little filling before rolling and placing seam-side down in the prepared pan
-Top enchiladas with remaining sauce and sprinkle with cheese
-Cover with foil and bake 25 minutes, then remove foil and bake an additional 10 minutes

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