It’s almost New Year’s eve, and that means party time! We love a good theme for a party – and these vegetarian enchiladas would work perfectly for a fiesta! Serve them up with margaritas, guacamole and nachos. Yumm!
4 tablespoons olive oil, plus more for baking dishes (2 for sautéing kale)
2 teaspoons ground cumin
1/4 cup all-purpose flour (spooned and leveled)
1/4 cup tomato paste
2 cups of vegetable broth
½ cup of water
3 cups grated NK Mexican blend cheese
1 can black beans, rinsed and drained
1 .5 cups of sauté kale
1 bell pepper seeded and chopped
6 spring onion, thinly sliced
16 small corn or flour tortillas
Salt and pepper to taste
1. Heat 2 TBS of oil over medium –high heat in a large skillet. Add kale and sauté for 5-7 minutes
2. Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil.
Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.
3. Make filling: In a large bowl, combine 2 cups cheese, beans, kale, bell pepper, spring onion, and remaining 1 teaspoon cumin; season with salt and pepper.
4. Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
5. Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes.