One of my favorite meals and the hubs is sold on it too. 🙂 I use Kale in everything as we all know. What I love here, is how it holds up its texture after being cooked. I like how these are still very healthy but feel like a special and comforting meal. I seem to always have too much zucchini- so that is how it got involved in this dish. It is always nice to get it off into the oven, then get some things done, and then look forward to the sizzling sound and delightful smell. I always top mine with hot sauce and a dollop of sour cream (or use a vegan brand!). Don't forget the chips and salsa!
- 1 teaspoon olive oil
- 1 jalapeno, seeded and finely diced
- 1 small onion, diced
- 1/2 teaspoon ground cumin
- 1/2 tsp seasoning salt
- 2-3 small zucchinis, grated
- 3/4 cup shredded carrot, I added this because I had a bag and I did not want to waste it, plus more veggies..but (optional)
- salt and pepper
- 1 bunch organic kale, roughly chopped
- 1 can pinto beans, rinsed and drained (or add a protein in of your choice)
- 1 green onion, thinly sliced
- 1/4 cup fresh cilantro, minced, optional
- 3/4 cup enchilada sauce, I usually use store bought
- 1-2 tomatoes, diced for topping
- 1/2 cup olives, for topping
- 5-6 gluten free tortillas, (depends on how much filling you end up with)
- 1 cup Monterrey jack cheese, grated (or use non-dairy if you prefer)
- Preheat oven to 350F.
- Heat a medium skillet over medium high heat. Add olive oil, onion, and jalapeno and stir for one minute. Add zucchini, carrots, (if using), cumin, seasoning salt, and a grind or two salt. Now Cook the zucchini until it loses it’s liquid it will take about 3 minutes, meanwhile continue to stir it regularly. Add kale and stir until wilted. Remove from heat and stir in a good amount of pepper, beans, green onion, cilantro, and a tablespoon of enchilada sauce.
- Now put together the enchiladas. To do this prepare the tortillas by warming them in a hot skillet for about 30 seconds per side. In an 9x13 pan (or 8x8 can work)spoon one third of the remaining enchilada sauce over the bottom. One at a time form each enchilada. Put one fifth of the filling and a sprinkling of cheese in each tortilla, roll up and place in casserole. When you have all five (or so) done spoon the remaining enchilada sauce on top, spoon the diced tomato and olives over each tortilla, and then sprinkle with the remaining cheese. Cover with aluminum foil and bake for 30 minutes. Cool for 10 minutes before serving.