Meatless Monday: Winter Greens Enchiladas
This post was written by: Sarah Betts
This is a perfect winter meal: filling, warming and comforting, but still healthy and seasonal. While classic enchiladas are often packed with meats, we’ve lightened up this version with seasonal greens, making it a perfect option for Meatless Mondays or any night of the week you’re looking for something warm to fill your belly but light enough to keep your resolutions!
- 1 pound red, green or lacinato kale, chard or any combination of both
- 1 Tbsp coconut oil
- 2 medium sized yellow onions, diced
- 5 cloves garlic, minced
- 1 ½ tsp ground cumin
- 1 tsp salt
- ½ tsp pepper
- 1 ½ cups Ricotta cheese
- 2 cups tomato sauce
- 1 tsp dried oregano
- 2 tsp chili powder
- 1 tsp dried coriander
- ½ tsp garlic powder
- ¼ tsp red pepper
- 8 flour or corn tortillas
- ½ cup Pepperjack cheese , shredded
- ½ cup mozzarella cheese, shredded
- Preheat the oven to 350 degrees. Grease a 9 x 3 inch baking dish and set aside.
- Rinse and remove kale leaves from their stems. Finely chop leaves and set aside. Cut stems into ¼ inch pieces and set aside.
Melt the coconut oil in a deep pan over medium heat. Add the onions and the kale stems and sauté until soft and the onions are beginning to caramelize, about 8 minutes. Add the garlic and sauté for another 3 minutes until it’s fragrant. Add the chopped greens to the pan, along with the cumin, salt and pepper. Sauté until the greens are just wilted, about 2-3 minutes. Remove mixture from heat and mix in the Ricotta cheese and set aside.
- In a small bowl combine the tomato sauce, oregano, chili powder, coriander, garlic powder and red pepper. Pour 1 cup of the tomato sauce mixture into the baking dish.
- Place the tortillas out flat on a clean work surface and spoon 1/8th of the kale and Ricotta mixture into each. Roll the tortillas up and place, seam side down, in the baking dish atop the tomato sauce. Line each tortilla up next to one another until you have used all the tortillas and filling.
- Pour the remaining tomato sauce mixture over the tortillas, making sure to cover all surfaces of them with the sauce. Cover with foil, place in the oven and bake for 40 minutes. Remove the foil and sprinkle both cheeses evenly over the top and bake, uncovered, for another 10 minutes. Let cool for 5-7 minutes before serving.