Beans & Greens Enchiladas Recipe

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Beans & Greens Enchiladas

1 Review

From: EatingWell Magazine, November/December 2018

Any type of canned bean will work in these easy layered enchiladas, but our favorite combination is a mix of black and pinto beans. Serve as a vegetarian main dish or as a tasty side for roasted pork or chicken.

By: Breana Killeen EatingWell Test Kitchen Manager

Nutrition profile

Ingredients 8 servings

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Original recipe yields 8 servings

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Metric

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2 (11 ounce) cans whole tomatillos, drained
2 cups diced white onion, divided
¾ cup packed fresh cilantro
2 small cloves garlic
1 serrano or jalapeño chile, chopped and seeded if desired
2 tablespoons lime juice

1½ teaspoons ground cumin
16 (5 to 6 inch) corn tortillas
2 cups low-sodium canned beans, rinsed
2 cups frozen chopped kale or collards
2 cups crumbled feta cheese, divided

Preparation

Prep
25 m
Ready In
55 m

Preheat oven to 425°F.
Combine tomatillos, 1 cup onion, cilantro, garlic, chile, lime juice and cumin in a blender; puree on high until smooth, about 1 minute.
Spread ½ cup of the sauce in a 9-by-13-inch baking dish. Layer 4 tortillas over the sauce. Top with ½ cup beans, ½ cup kale (or collards), ½ cup cheese and ¼ cup of the remaining onion. Repeat the layers twice. Top with the remaining tortillas, beans, kale (or collards) and onion. Spread the remaining sauce on top.
Coat a large piece of foil with cooking spray and cover the baking dish tightly. Bake enchiladas for 10 minutes. Remove the foil and sprinkle on the remaining ½ cup cheese. Continue baking until the cheese is melted and the edges are starting to brown, 15 to 20 minutes longer.

To make ahead: Refrigerate sauce (Step 2) for up to 3 days or freeze for up to 3 months.

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Nutrition information

Serving size: 1 cup
Per serving: 287 calories; 10 g fat(6 g sat); 8 g fiber; 40 g carbohydrates; 13 g protein; 31 mcg folate; 33 mg cholesterol; 6 g sugars; 0 g added sugars; 1,962 IU vitamin A; 23 mg vitamin C; 321 mg calcium; 3 mg iron; 503 mg sodium; 389 mg potassium
Nutrition Bonus: Vitamin A (39% daily value), Vitamin C (38% dv), Calcium (32% dv)
Carbohydrate Servings: 2½
Exchanges: 1½ starch, 1½ vegetable, 1 high-fat protein, ½ lean protein