Kale and Pinto Bean Enchiladas

I made this last night and it was fabulous! I made a few changes and subsitutions but the original recipe is here if you want to see it: http://cheese.about.com/od/maindishes/r/veg_enchiladas.htm

2 zucchinis, grated (Seemed like a lot but it really wilted down after the water came off and I think really contributed to the moistness of this dish)

1 large bunch kale, roughly chopped

2 eight ounce cans of pinto beans, drained but not rinsed (or soak and cook your own!)

3 cups enchilada sauce (recipe follows)

18 small corn or flour tortillas OR I used 6 large tomato-flavored flour tortillas

2 1/2 cups grated monterey jack cheese (I only had about two cups of mozza and it worked FINE. Honestly, this recipe would be great without cheese altogether. Viva la vegan!)

Preheat oven to 350.  In a saucepan over medium heat, fry tortillas in a drizzle of oil for 10-15 seconds on each side. Set tortillas aside on paper towels.

In the same saucepan, add a bit of oil and saute zucchini until lightly browned. Add kale and saute until just soft. Salt to taste.

Spoon small amount of enchilada sauce around the bottom of a 9x11 pan (just to coat) and cover with 6 (or 2 large) tortillas. Cover the tortillas with half of the vegetable mixture, 1 can of beans, 1 cup grated cheese and 1 cup of sauce. Cover this layer with 6 (or two large) more tortillas then the remaining vegetables and beans, 1 cup of sauce and 1 cup of cheese. Finish with another layer of tortillas, 1 cup of sauce and the remaining cheese.

Cover with foil and bake for 25 minutes. Take off the foil and bake another 5 minutes. Let the enchiladas set 10 minutes before serving. Garnish with items such as fresh avocados (or guacamole),  fresh tomatoes, and cilantro.

Enchilada Sauce

This was the first time I'd made this and I can't believe how easy and good it was!

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon minced onion

1/2 teaspoon dried oregano

2 1/2 teaspoons chili powder

1/2 teaspoon dried basil

1/8 teaspoon ground black pepper

1/8 teaspoon salt

1/4 teaspoon ground cumin

1 teaspoon dried parsley (I was out so I omitted)

1/4 cup salsa (didn't have any so substituted half a finely diced tomato and about the same amount of finely diced onion)

1 (6 ounce) can tomato sauce

1 1/2 cups water

Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce. Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.   It made the perfect amount for the enchiladas.