Black Bean and Creamy Kale Enchiladas

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Rating: 4
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Servings 10 servings
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 60 minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 5
Rating: 4
You:
Rate this recipe!
Servings 10 servings
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 60 minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Mix salt into the masa harina corn flour. Slowly pour the water into the dough to get a good consistency. The dough should be firm and springy when touched, not dry or sticky. Let rest for about an hour, covered with a damp towel.
  2. While masa rests, prepare creamy kale. Heat oil over medium heat in a large saucepan. Add onion and cook until tender, about 5 minutes. Add garlic and cook until fragrant, 1 – 2 minutes. Add salt and kale and cook, stirring often, until kale is wilted, about 5 minutes. Remove from heat and stir in sour cream.
  3. To prepare tortillas, preheat a griddle or flat-bottomed pan to high heat. Divide the dough into 2 inch balls. Press dough between two pieces of waxed paper, or flatten according to a tortilla press directions, into 6-inch circles. Place flattened dough on a hot griddle or flat surface and cook until the top of the tortilla starts to look cooked, about 1 minute. Flip to the other side and heat for another minute.
  4. To assemble enchiladas, place enchilada sauce in a wide-bottomed pan and heat gently over low heat. Meanwhile, heat ¼ cup canola oil in a second pan over medium-high heat. Set out an 8x10-inch baking dish and preheat oven to 350°F.
  5. Working with one tortilla at a time, place tortilla in hot oil and fry for about 1 minute. Carefully remove the tortilla from the hot oil and dip it in the warmed enchilada sauce. Transfer the tortilla to the baking dish and fill with about 2 Tbsp each of black beans and creamy kale, plus 1 – 2 chili strips. Gently roll-up the enchilada and move towards the short edge of the baking dish. Continue with the remaining tortillas.
  6. Pour the remaining sauce over the enchiladas and top with sour cream and shredded cheese. Bake until bubbling, about 30 minutes. Remove from oven and let cool slightly, garnishing with chopped cilantro.
Recipe Notes

Black Beans
2 cups Water
1/2 cup Bob’s Red Mill Black Turtle Beans, rinsed
1/4 cup chopped Onion
1 clove Garlic, smashed
1 Bay Leaf
1 sprig Oregano
1/4 tsp Salt

Place all ingredients in a medium pot and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, until beans are soft, about 1 hour. Add additional water as needed during cooking. Remove bay leaf and oregano stem and drain off any excess liquid.

Green Chili Strips
2 Poblano Peppers

Blister poblano peppers over a gas flame or under a hot broiler until the exterior begins to blacken. Place in a heat-safe bowl and cover tightly with plastic wrap; let sit 5 minutes. Remove peppers from the bowl and gently rub off as much skin as you can. Stem and seed, then cut into ¼-inch strips.

Enchilada Sauce
2 Tbsp Chili Powder
1 tsp ground Cumin
1 tsp Garlic Salt
1/2 tsp dry Oregano
1/4 tsp Cayenne Pepper (optional)
2 Tbsp Canola Oil
3 Tbsp Bob’s Red Mill Unbleached White All-Purpose Flour or GF 1-to-1 Baking Flour
6 oz Tomato Paste
2 cups Water or Broth

Combine spices in a small dish and set aside. Heat oil over medium-high heat in a large sauce pan. Add flour and whisk continuously until the flour begins to brown, 1 – 2 minutes. Add spice mixture and mix well, then add tomato paste and mix. Add water or broth, a little at a time at first to loosen the mixture. Add the remaining liquid, whisk until smooth and bring to a slight simmer. Reduce heat to low and simmer for 10 minutes, whisking often, then remove from heat.

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