Crispy Cheese Enchiladas with Black Beans & Kale
Hand-rolled corn tortillas stuffed with melty cheese and fried until the edges crisp, served alongside seasoned black beans and a bright garlicky kale salad. A vegetarian dinner that tastes restaurant-quality in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 542
- Protein
- 18g
Ingredients
- 6 count corn tortillas (6-inch)
- 1.5 cups oaxaca or mozzarella cheese, shredded
- 1 can (15 oz) canned black beans, drained and rinsed
- 3 cups fresh kale, chopped
- 1 cup salsa roja (red enchilada sauce)
- 1 count lime (juiced)
- ½ cup vegetable oil for frying
Instructions
- 1
Heat oil in a 12-inch skillet over medium-high until a tortilla edge sizzles on contact, ~2 minutes.
- 2
Warm each tortilla in the oil for 15 seconds per side until pliable, then lay on a plate.
- 3
Reduce heat to medium. Spoon 3 tbsp cheese onto each tortilla, roll tight, then seam-side-down into the skillet.
- 4
Fry enchiladas until edges crisp and gold, ~3 minutes, then flip and cook 2 minutes more.
- 5
Pour salsa over the enchiladas. Scatter remaining cheese on top and cover until melted, ~2 minutes.
- 6
Toss kale with lime juice, salt, and pepper. Warm black beans in a small pot, stirring occasionally.
- 7
Plate enchiladas with salsa, then arrange kale salad and black beans alongside.
Tools you’ll need
- 12-inch skillet
- small pot
- tongs or spatula
- plate for warming tortillas
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