What’s Cooking: Black Bean and Kale Enchiladas

Oops. I forgot to take a photo before we dished up.

Derek and I used to make enchiladas weekly, it seemed, but in an effort to try new recipes we kinda forgot about our old stand-by. While reminiscing about some of our favorite cooking memories, we realized it had been like 6 months since we made enchiladas and decided to give it a go, vegan-style.

Shopping List

1 cup of brown rice
1 can of refried black beans
1 small onion
red kale (or regular)
whole wheat tortillas
enchilada sauce

Step by Step

First, you have to start your rice. You wanna get that going at least two hours before you’d like to eat (because you should soak the rice for at least an hour before you cook it). I’d recommend waiting to start the rest of the meal until your rice is done. After an unfortunate rice cooking incident wherein I burned a pot beyond recognition, I’ve invested in a rice cooker and never looked back. But if you’re better at multi-tasking than I am, you might be ok with the stove-top method.

Ok, rice done? Good. Now chop your onion into little pieces and tear the kale. Toss in a pan with a little olive oil over medium heat until barely tender (maybe like 3-5 minutes). While that’s going on, warm the beans in a pot.

Prep the baking dish by pouring in enough enchilada sauce to cover the bottom of the pan. Scoop some rice, some beans and some kale/onion mix into a tortilla and drizzle in a little sauce. Roll up and place in the pan with the seam facing down.

Rinse and repeat until you fill the pan or run out of filling (maybe you’ll get lucky and both will happen at the same time). We made four long enchiladas because our tortillas were giant. But maybe you’ll get six or eight.

Pour the remainder of the enchilada sauce over the rolled tortillas and spread to coat every last bit. Bake in the oven at 350 degrees for about 15 or 20 minutes (if you warmed everything before putting it in the tortilla, then it really doesn’t need to bake that long).

Serve (with a side of something green for bonus points) and enjoy.

I thought they were fantastic and didn’t even miss the cheese. Derek said he would have liked them even more if he added a little cheddar to the mix. So, do what you will. But definitely try give these a try, I think you’ll love ’em.

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