Kale and Black Bean Enchiladas | PCC Natural Markets

Kale and Black Bean Enchiladas

Serves: 6 to 8

Your rating: None (5 votes)

These ingredients are:
vegetarian iconVegetarian egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Packed with protein, whole grains and vitamins, these hearty and healthy enchiladas are so tasty the kids will gobble them up!



Preheat oven to 350° F.

In a large skillet, heat oil over medium-high heat. Add onions and garlic and cook until soft, 4 to 5 minutes. Add kale and water or stock, cover with a lid, and steam until kale leaves are tender, 7 to 10 minutes. Stir in Mexican seasoning, beans, rice and 1/2 cup enchilada sauce; simmer for 5 minutes. Fold in 1/4 cup cheese.

Coat the bottom of a 9- by 13-inch baking dish with enchilada sauce. Wrap tortillas in foil and warm in the oven until just pliable, 2 to 3 minutes.

To assemble: Lay a tortilla on a flat surface and add 1/4 to 1/2 cup kale mixture in the center. Roll up and place seam-side down in the prepared baking dish. Continue until all of the kale mixture is used. Top with remaining enchilada sauce and cheese.

Bake until bubbly and the cheese is melted, 20 to 25 minutes.


Any extra filling, enchilada sauce or whole enchiladas can be frozen up to 3 months.

Each serving: 340 cal, 9g fat (4g sat), 15mg chol, 1380mg sodium, 55g carb, 11g fiber, 15g protein

Recipe by Jackie Freeman, PCC Chef

More about: black beans, brown rice, kale


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