veggie enchiladas with corn, black beans + kale
See, I think I need to amend my stance of ‘I don’t generally like kale’ to ‘I don’t like a pile of sauteed kale stinking up an otherwise delicious plate of food’.
I’d also like to take a cue from my sweet Mother-in-Law who has told me on many occasions that if something is healthy, she’ll find a way to work it into her diet. I think that’s great advice. There is something responsible about choosing to eat something because of the great health benefits, even if it doesn’t taste like a candy bar. It makes me feel grown up when I do this. Or at least like I may live a little longer. Too bad kale doesn’t taste like a Caramello. Although, I guess if it did, we wouldn’t be having this conversation to begin with.Anyway…
It’s probably something in the whole ‘mom code’ thing, but I am unwilling to accept when my kids don’t like a food. I find it a personal challenge to figure out a way to prepare something in a way that they will find it edible. While I try to avoid ‘hiding’ vegetables in other food so my kids don’t realize they’re eating the vegetables, I admit that I am blessed with some fantastic little eaters who pretty much love any vegetable I put in front of them. I know this is not the case with many kids, and a mom’s gotta do what a mom’s gotta do. You’ll receive no judgment from me if you’re a hide-broccoli-in-the-mac-and-cheese kind of person.
On the same token, if there is something that we just don’t like the taste of, but I feel it’s important to try to incorporate into our diet, I go out of my way to do that. Case in point, these Veggie Enchiladas with Corn, Black Beans and Kale.
These enchiladas are packed with kale and still, they taste fantastic. My husband and I knew there was kale in them, my kids knew there was kale in them, and it never slowed any of us down. These enchiladas are filled with a spiced corn, black bean and kale filling, and to increase the healthy-ish factor even further, I used low-carb, high fiber tortillas (La Tortilla Factory) instead of a typical flour or corn tortilla. I also topped it with reduced fat cheese, but you can easily use whatever cheese your family loves.
Choosing cheese is a very personal matter, I realize that.
Whatever cheese you choose, I’m sure these Veggie Enchiladas will hit the spot. Especially if you’re craving Veggie Enchiladas with Corn, Black Beans and Kale, in which case I’ll say ‘what a coincidence! I have just the recipe for you’.
Or something like that.
Veggie Enchiladas with Corn, Black Beans and Kale Recipe
Yield: 10 enchiladas
In a small sauce pan, heat oil over medium heat. Add garlic and saute for about 30 seconds or until fragrant. Add tomato sauce, stock, cumin, chipotle chili powder and salt and stir. Bring to a boil and reduce heat to low and allow sauce to simmer about 10-15 minutes or until slightly thickened. Remove from heat and set aside.
Preheat oven to 350 degrees. Grease a 9x13 inch baking dish and set aside.
In a large bowl, mix together corn, black beans, kale, cumin, 1/2 cup of cheese, salt and pepper.
To assemble the enchiladas: Place a heaping 1/3 cup of corn mixture in the center of 1 tortilla. Roll tortilla and place, seam side down, in the prepared baking dish. Repeat with all of the tortillas and filling. Pour sauce over the top of the rolled enchiladas and sprinkle with remaining 1 cup of cheese.
Cover with foil and bake for 25-30 minutes or until cheese is melted and sauce is bubbling.
Top with garnishes, eat and repeat!