Last week my friend Sheri told me about a recipe she found and loved for Pumpkin Enchiladas. She sent me the recipe, and said she couldn't wait to see what I came up with (clearly she knows I don't follow recipes!)
On the same day, I saw this recipe for Kale and Bean Enchiladas pop up in my google reader. I thought it would be really interesting if I tried pairing the two, rather than make chicken enchiladas as Sheri's recipe instructed.
I loved the filling for these enchiladas, it made what can be a very caloric dish seem extremely light and healthy. Cate used pinto beans, but I had kidney beans on hand, so I used them. The sauce was really creamy, and made it seem like the enchiladas had much more cheese on top.
Kale and Bean Enchiladas (via Cate, adapted from Daily Unadventures in Cooking)
Pumpkin sauce (via Sheri, adapted from Great Food Fast by Martha Stewart)
2 cloves garlic
1 small yellow onion, chopped
1 tbsp olive oil
1/2 jalapeno, finely diced
1 tsp ground cumin
1 zucchini, grated
Salt and pepper
1 bunch kale, roughly chopped
1 can light red kidney beans, rinsed
1/4 cup fresh cilantro, minced
Pumpkin sauce, below
6 tortillas (I used flour, but they got soggy, I'd recommend corn)
Handful or two of grated cheddar cheese
Preheat oven to 400.
Heat a skillet over medium high heat.
Add the olive oil, garlic, onions, jalapeno, zucchini, cumin, pepper and a big pinch of salt.
Cook for about 5 minutes, add kale and stir until soft.
Remove from heat and stir in a a few grinds of black pepper, the pinto beans, cilantro, and a few tablespoons of enchilada sauce.
1 15oz can pumpkin puree
2 cups vegetable stock
3 garlic cloves, peeled
1 jalepeno pepper, quartered (remove ribs and seeds for less heat if desired)
1 tsp chili powder
2 tbsp tomato paste
In a blender, puree the pumpkin, stock, garlic, jalepeno, chili powder, tomato paste, salt and pepper until smooth.
Pour 1 cup of sauce in the bottom of an 8in square (or other shallow 2 qt) baking dish.
Spoon kale mixture into tortillas, roll and place in baking sheet.
Finish with all tortillas, cover in sauce, top with shredded cheese.
Bake for 25-30 minutes, until golden brown and bubbly.