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Spicy Black Bean & Kale Enchiladas Fill 1 Created with Sketch.

with Cheddar Cheese

  • Group Created with Sketch.
    45-55 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 840 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

A hearty duo of black beans and kale give tonight’s vegetarian enchiladas plenty of satisfying flavor. The robust filling gets brightness from plump datterini tomatoes (a petite variety) and bold spice from chipotle chile paste—made from smoked, dried jalapeños. Greek yogurt, mixed right in with the vegetables before filling the tortillas, adds delicious creaminess to the enchiladas, all topped off with a layer of melty white cheddar. (Chefs, your kale may be green, red, or dark green Lacinato.)

Spicy Black Bean & Kale Enchiladas with Cheddar Cheese

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Peel and thinly slice the onion. Peel and roughly chop the garlic. Remove and discard the kale stems; roughly chop the leaves. Drain and rinse the beans. Halve the lime crosswise. Grate the cheese on the large side of a box grater. Roughly chop the cilantro leaves and stems.

2 Start the filling:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Add the kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted.

Start the filling:
Finish the filling:
3 Finish the filling:

To the pan, add the as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Add the beans, tomatoes, and 2 tablespoons of water; season with salt and pepper. Cook, stirring frequently and smashing the tomatoes with the back of a spoon, 3 to 4 minutes, or until slightly thickened. Transfer to a large bowl. Stir in the yogurt and the juice of both lime halves. Season with salt and pepper to taste.

4 Assemble the enchiladas:

Place the tortillas on a work surface. Spread 1 cup of the filling into the bottom of a baking dish. Fill each tortilla with about ⅓ cup of the filling; tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam side down. Evenly top with the remaining filling and cheese. Season with salt and pepper.

Assemble the enchiladas:
Bake the enchiladas & plate your dish:
5 Bake the enchiladas & plate your dish:

Bake the enchiladas 9 to 11 minutes, or until lightly browned and the cheese has melted. Remove from the oven and let stand for at least 2 minutes before serving. Top with the cilantro. Divide between 2 dishes. Enjoy!