I could not have been more impressed with this recipe. The dish is packed with color and flavor and nutrients and wow! This is a very different take on enchiladas than I’ve ever had before, and I love it. When I make them next, I may add onions and mushrooms to the ingredients list as well as using ancho chili powder but only because those are my personal preferences and not because this dish needs any improvements.
- 2 cups frozen corn
- 1 cup bell pepper chunks
- 3 tablespoons lime juice (from 1 or 2 limes), divided
- 1 1/2 tablespoon chili powder, divided
- 1 (15-ounce) can of pinto or black beans, rinsed and drained
- 4 tablespoons chopped cilantro, divided
- 1 (15-ounce) can diced tomatoes
- 8 ounces collard greens
- 8 soft tortillas
- 3/4 cup shredded part-skim mozzarella cheese
- Sour cream (optional)
- Salsa (optional)
- Preheat the oven to 400.
- In a large pot, combine corn, bell peppers, 2 tablespoons lime juice, 1 tablespoon chili powder, tomatoes and greens and cook over medium-high heat until liquid is almost evaporated, about 10 minutes.
- Meanwhile, in a blender, puree beans with 2 tablespoons cilantro, with 1 tablespoon chili powder and 1 tablespoon lime juice.
- Arrange four tortillas on a large parchment paper-lined baking sheet. Spread bean mixture evenly on tortillas. Top each with about 1/2 cup of the vegetable mixture and some cheese. Top with remaining tortillas, vegetables and cheese and bake until hot throughout and cheese is melted, about 15 minutes.
- Transfer to plates, garnish with sour cream, salsa and remaining cilantro and serve. You will definitely need forks and knives, and probably a few napkins on the table for this dish.