Prepare to revolutionize your dinner game with these mouthwatering Kale and Cauliflower Enchiladas that will make even the most dedicated meat-lovers forget about traditional fillings! Imagine a vibrant, nutritious twist on a classic Mexican favorite that packs a punch of flavor and nutrition in every single bite. These enchiladas aren't just a meal; they're a culinary adventure that transforms humble vegetables into a crowd-pleasing masterpiece that will have your family and friends begging for seconds.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 8 corn tortillas
- 2 cups kale, chopped
- 1 cup cauliflower, riced
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon salt
Instructions
- Begin by preheating your oven to 375°F (190°C). This will ensure that your enchiladas cook evenly and get a nice, bubbly top.
- In a large skillet, heat the tablespoon of olive oil over medium heat. Once the oil is hot, add the riced cauliflower and sauté for about 3-4 minutes until it begins to soften.
- Add the chopped kale to the skillet, along with the cumin and salt. Continue to sauté for another 3-5 minutes, or until the kale is wilted and tender. Remove the skillet from heat.
- In a mixing bowl, combine the sautéed kale and cauliflower mixture with half of the shredded cheese (1/2 cup) and half of the enchilada sauce (1/2 cup). Stir until well mixed.
- To assemble the enchiladas, take a corn tortilla and place about 1/4 cup of the filling mixture in the center. Roll the tortilla tightly around the filling and place it seam-side down in a greased 9x13 inch baking dish. Repeat this process with the remaining tortillas and filling.
- Once all the enchiladas are in the baking dish, pour the remaining enchilada sauce over the top, spreading it evenly to cover all the tortillas.
- Sprinkle the remaining shredded cheese on top of the enchiladas, ensuring an even layer for a cheesy finish.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes covered, then remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Once cooked, carefully remove the enchiladas from the oven and let them cool for a few minutes. This will make them easier to serve.
- Serve the kale and cauliflower enchiladas warm, garnished with your choice of toppings such as chopped cilantro, avocado slices, or a dollop of sour cream, if desired.
Tips
- For the best texture, make sure to rice your cauliflower into small, uniform pieces to ensure even cooking and a consistent filling.
- Don't skip the sautéing step for kale and cauliflower - this builds depth of flavor and removes excess moisture from the vegetables.
- Warm your corn tortillas slightly before rolling to prevent cracking and make them more pliable.
- If you want to make this dish ahead of time, you can prepare the enchiladas and refrigerate them, covered, for up to 24 hours before baking.
- For a dairy-free version, substitute the cheese with nutritional yeast or a vegan cheese alternative.
- To add extra heat, consider mixing some diced jalapeños into your filling or adding a sprinkle of red pepper flakes.
- Always let the enchiladas rest for a few minutes after baking to help them set and make serving easier.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 12g
Fat: 13g
Saturated Fat: 6g
Cholesterol: 25mg
