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.
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
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.
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
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