Beans & Greens Enchiladas

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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Nutrition per serving may change if servings are adjusted.
  • 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

  • Ready In

  1. Preheat oven to 425°F.
  2. Combine tomatillos, 1 cup onion, cilantro, garlic, chile, lime juice and cumin in a blender; puree on high until smooth, about 1 minute.
  3. 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.
  4. 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.

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:
  • Exchanges: 1½ starch, 1½ vegetable, 1 high-fat protein, ½ lean protein

Reviews 1

January 09, 2019
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By: Kelly
Needs more filling for a 9X13 pan.
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