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Spicy Black Bean & Kale Enchiladas
with Cheddar Cheese
55 MIN
2 Servings
From the Test Kitchen
A hearty duo of black beans and kale gives 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 curly, dark green lacinato, or red.)
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NutritionPER SERVING
-
Calories750 Cals (est.)
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fresh
ingredients
Title
- 6 Flour Tortillas
-
1 14-Ounce Can Datterini Tomatoes
- 1¼ cups Black Beans
- 2 cloves Garlic
- 1 bunch Kale
- 1 Lime
- 1 Red Onion
- 1 bunch Cilantro
- 2 oz White Cheddar Cheese
-
2 Tbsps Chipotle Chile Paste
- ½ cup Plain Greek Yogurt
time-saving
tips & techniques
step-by-step
instructions
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; cook, stirring occasionally, 2 to 3 minutes, or until wilted. Season with salt and pepper to taste.
3
Finish the filling:
To the pan, add 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 about 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. Carefully transfer to the baking dish in a single layer, seam side down. Evenly top with the remaining filling and cheese.
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. Let stand for at least 2 minutes before serving. Garnish with the cilantro. Divide between 2 dishes. Enjoy!
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; cook, stirring occasionally, 2 to 3 minutes, or until wilted. Season with salt and pepper to taste.
3
Finish the filling:
To the pan, add 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 about 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. Carefully transfer to the baking dish in a single layer, seam side down. Evenly top with the remaining filling and cheese.
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. Let stand for at least 2 minutes before serving. Garnish with the cilantro. Divide between 2 dishes. Enjoy!
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