Kale and Feta Enchiladas
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
878
Fat
40.6g
Saturated Fat
18.8g
Carbs
84.3g
Sugars
10g
Protein
43.5g
Fibre
10.4g
Sodium
1.552g
Ingredients
120 g kale, trimmed
1 onion, thinly sliced
2 tbsp olive oil
1 garlic clove, crushed
1 400g tin of kidney beans, rinsed and drained
150 g Feta, crumbled
0 Salt and black pepper
8 soft flour tortillas
1 400g tin of chopped tomatoes
1 tsp red chilli flakes
0 Salt and black pepper
280 g ball of fresh Mozzarella, chopped into chunks
4 tbsp creme fraiche
1 small bunch of coriander, chopped
Method

1            Preheat the oven to 200˚C/180˚C fan/gas mark 6.

2            For the filling, place the kale in a large bowl. Cover with boiling water and leave for 3-4 minutes to soften. Drain in a colander, and squeeze dry when cool enough to handle. Chop the kale roughly.

3            Meanwhile, heat the oil in a large pan over a medium heat and cook the onion for 4-5 minutes until softened but not coloured. Stir in the garlic and beans and heat through. Add the spinach and Feta, stir to combine and season to taste.

4            Warm the tortillas according to the packet instructions to make them soft enough for wrapping.

5            One at a time, top each tortilla with one-eighth of the kale and Feta filling and roll up. Place the tortillas seam-side down in a lightly-greased baking dish.

6            Heat the tomatoes and chilli flakes in a pan over a medium-high heat and season to taste. Pour over the filled tortillas and top with the torn mozzarella and crème fraîche. Bake for 25 to 30 minutes, or until piping hot and starting to brown. Garnish with coriander.