Dinner for 4
Black Bean Kale Enchiladas
Black beans, pepper, and greens fill corn tortillas covered with enchilada sauce and cashew cream, then bake until bubbling.
$2.29per serving $$
40 minstart to table
4servings
Ingredients
- 1/2 cup cashews
- heaping 1/2 cup salsa (optional)
- 1 red bell pepper
- 1 cans (15 oz) black beans
- 1 tsp fine sea salt
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne
- 1 cup kale or spinach (optional)
- 12 corn tortillas
- 8 oz enchilada sauce
- avocado and cilantro to garnish (optional)
Steps
- Heat the oven to 375 F and soak the cashews in boiling water for 10 minutes.
- Drain the cashews and blend them with the salsa and enough water to make a smooth cream.
- Cook the chopped bell pepper in a skillet over medium heat for 5 minutes, then stir in the beans, kale, salt, garlic powder, cumin, smoked paprika, and cayenne.
- Warm the tortillas briefly in a skillet, then fill each with the bean mixture and roll it closed.
- Spread some enchilada sauce in a 9-by-13-inch baking dish, arrange the enchiladas seam-side down, and cover them with the remaining sauce and cashew cream.
- Bake for 15 to 18 minutes, until the sauce bubbles.
Main ingredient on sale this week? See what to make with canned beans on sale.
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