My very favourite dinner from our week at the cottage? Enchiladas.
I was lucky enough to get some local, organic tomatillos in a veggie box delivery, and ooooh did I need to turn them into a roasted tomatillo sauce (inspired by my Roasted Tomatillo Sauce that uses a blender), roasting the tomatillos until softened with tons of onions, and a hot chili pepper.
I whipped up some white bean, kale & onion filling for the enchiladas:
Rolled the beany-kale filling into whole wheat tortillas:
Smothered the filled tortillas with a blanket of the tomatillo sauce and popped the whole thing under the broiler.
At the last minute, I decided to add a scattering of Vache qui rit cheese, but it was absolutely unnecessary. The hot sauce accompaniment, though? Completely required for optimum deliciousness! Honestly, I have been dreaming of this meal since I got the tomatillos, and even after I made the enchiladas. It was such a hit with the boys at the cottage, and I will definitely be making these again!
Kale & White Bean Enchiladas with Roasted Tomatillos & Onions
Serves 3 as a main course, with 3 tortillas each
Roasted Tomatillo & Onion Sauce
- 1 onion, sliced
- 6 tomatillos, husked & rinsed, and cut into quarters
- 1 hot red chili pepper, seeded and minced
- 1 Tbsp. olive oil
- 1 pinch salt
Preheat oven to 425F.
Combine all ingredients in a roasting pan and mix well to coat everything with the oil. Roast at 425F for 25-30 minutes, or until the veggies are soft.
Kale & White Bean Enchiladas
- 1 Tbsp. olive oil
- 1/2 onion, minced
- 1 head kale, leaves removed from the stems and thinly sliced into ribbons
- 1 can white beans, rinsed & drained
- 9 whole wheat tortillas (or corn tortillas for a gluten-free option)
- 2 triangles Vache qui Rit cheese, or other cheese (optional)
Preheat the oven to broil (high setting if you’ve got it).
In a large pan over low heat, sweat the onion until translucent, about 5 minutes. Add the kale and white beans, bring the heat up to medium-low, and cook just until the kale is bright green but cooked through, about 3 minutes.
Fill each tortilla with the onion-kale-bean mixture, roll up like a tube, and stack side-by-side (one layer deep) in a casserole dish.
Pour the Roasted Tomatillo & Onion Sauce over the top of the filled tortillas, and spread the sauce evenly. Top with cheese, if you are using it.
Broil the enchiladas for about 3 minutes, until there are golden-brown bits on the top, and if you are using cheese, the cheese is melted.
Serve (messily), along with lots of hot sauce & salsa at the table. Enjoy!