Recipe - Vegetable and Black Bean Enchiladas

This recipe is so good!  We made it a few nights ago, and the gal making it with me was very leery of putting kale in it.  She didn't think she would like it.  I don't blame her.  I don't like kale plain, but in recipes it is really a good addition.  Chock full of things your body loves!  Here is an excerpt from webmd.com

"Kale, also known as borecole, is one of the healthiest vegetables on the planet. A leafy green, kale is available in curly, ornamental, or dinosaur varieties. It belongs to the Brassica family that includes cruciferous vegetables such as cabbage, collards, broccoli, and Brussels sprouts.

What makes kale so exceptional? Here is why it's a superstar vegetable -- and ways to work it into your diet.

Kale is a Nutritional Powerhouse

One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.

Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K -- and sulphur-containing phytonutrients.

Carotenoids and flavonoids are the specific types of antioxidants associated with many of the anti-cancer health benefits. Kale is also rich in the eye-health promoting lutein and zeaxanthin compounds.

Beyond antioxidants, the fiber content of cruciferous kale binds bile acids and helps lower blood cholesterol levels and reduce the risk of heart disease, especially when kale is cooked instead of raw."

If you want to read more, go here.

The gal that was helping me cook, who was worried about eating kale, ended up eating 2 full enchiladas for dinner that night because they tasted to good!

My goal is to eat foods without any dairy added.  This recipe fits the bill, but for those of you who still eat cheese, it is easily added.  A little on the inside of the enchilada and some on top would do it.  Also, if you wanted sour cream.....

Vegetable & Black Bean Enchiladas

INGREDIENTS

	Fresh cilantro leaves
16	Tortillas
Enchilada Sauce
1	Tbs vegetable broth
1	yellow onion, diced
4	large tomatoes, diced
4	Tbs flour
4	Tbs chili powder
4	tsp cocoa powder
2	tsp ground cumin
1/2	tsp ground coriander
6	clove garlic, minced
3	tsp salt
2	Tbs fresh lime juice
2	cups vegetable stock (make your own)
Veggie Filling
1	red pepper, ribs removed, seeded, diced
1	yellow pepper, ribs removed, seeded, diced
1	yellow onion, diced
4	oz extra firm tofu, cubed
3	leaves kale, stems removed and chopped
1/4	cup fresh, chopped cilantro leaves
2	tsp fresh lime juice
15	oz can black beans, drained (or start with 1/2 cup dry and make your own)
1 1/2	cups frozen or fresh sweet corn, drained
	Salt to taste
	Black pepper to taste

INSTRUCTIONS

1.	In a large skillet or pan, place 1-2 Tbs vegetable broth, peppers and 1 onion. Heat to medium-high and stir often for about 10 minutes.  This is the beginning of the vegetable filling.
2.	In another skillet or pan, place 1-2 Tbs vegetable broth and add the other onion. Heat to medium-high and stir often for about 5 minutes. Add chopped tomatoes and cook down, stirring occasionally for 10 minutes.  This is the beginning of the sauce.
3.	Stir in remaining Enchilada Sauce ingredients… bring to a boil and reduce heat to simmer for 10 minutes.
4.	In the other pan, add remaining Veggie Filling ingredients (except corn and beans) to your onion, stir together for about 7 minutes.
5.	Now add corn and beans and stir together for about 1 minute. Season to taste with sea salt and pepper. Remove from heat.
6.	Place Enchilada Sauce in the blender and mix until smooth. Transfer to a small glass bowl.
7.	Create an assembly line by laying out all your ingredients-Enchilada Sauce, Veggie Filling, and Tortillas.
8.	Preheat oven to 375°F.
9.	Spread some Enchilada Sauce into the bottom of your casserole dish.
10.	Take a tortilla and spread some veggie filling, some Enchilada Sauce. Now, make sure that you leave about 3 1/2″ on either side of your filling so you can roll ’er up.
11.	Take one side of your tortilla and wrap it over the filling. Tuck a bit, then roll the entire thing until tight. Place into your casserole dish. Repeat steps until you fill your dish with enchiladas.
12.	Top all tortillas with remaining Enchilada Sauce.
13.	Bake enchiladas for 25 minutes. Serve topped with fresh, chopped cilantro and maybe a squeeze of fresh lime. Yum! This can be served with grated cheese and sour cream for those who eat dairy.