This recipe came together by blending a few other ones. My goal was to have dairy-free enchiladas with lots of flavor and healthy ingredients. In that respect, this meal was a success. It did require a lot of prep time, though... but making regular cheesy enchiladas feels like a lot of work to me, too.
I've gotta say this was my first time using kale in anything. I figured if we didn't like it, it would be covered up by all the other flavors anyway! But it was great. I will make this again.
1/2 green pepper, chopped
4 cloves garlic, minced
1 tbsp chili powder
1/2 tsp oregano leaves
1/4 tsp ground cumin
15 oz can tomato sauce
1 bunch kale, chopped & stems removed
1 large sweet potato, diced small
1/2 c cooked brown rice
1 can black beans, drained
1/4 tsp pepper
1/2 tsp salt
1 tbsp onion powder
8 corn tortillas
4 green onions, chopped
In a medium bowl, mix together the green pepper, garlic, chili powder, oregano, cumin, and tomato sauce. This is your enchilada sauce.
Saute the kale in olive oil until it shrinks and is tender. Add to the kale your sweet potatoes, rice, beans, pepper, salt, and onion powder. Stir and heat through.
Soften tortillas in the microwave for 15 seconds, two at a time, and spoon one-third cup of the bean mixture down one side of the tortilla to within one inch of the edge. Roll up the tortilla and place it seam-side down in a pan or casserole. Repeat this with all the other tortillas. Pour the sauce over the tortillas. Bake at 350 for 25 minutes, or until hot and bubbly. Garnish with green onions.