Beans and Greens Enchiladas
1 (14 ½ oz.) can reduced sodium collard greens, rinsed and well drained
1 (15-oz.) can reduced sodium black beans, rinsed and drained
1 (11-oz.) can Mexican style corn, drained (plain whole kernel corn may be substituted)
1 (1 ¼-oz.) pkg. taco seasoning
1 ¼ c. álarita Mild or Medium Salsa, divided use
1 ½ c. shredded Mexican blend cheese, divided use
8 (8-inch) flour tortillas
1 (10-oz.) can mild enchilada sauce
2 Tbsp. sliced scallions
Preheat oven to 375° and lightly spray a 9 x 13-inch baking dish with pan spray.
In a large bowl mix together collards, beans, corn, and taco seasoning, making sure to combine well. Stir in ½ c. álarita salsa, and 1 c. cheese.
Spread remaining ¾ c. álarita salsa over the bottom of the baking dish. Heat tortillas in microwave according to package directions. Divide collard mixture equally among the tortillas, placing the filling down the center of the tortilla and rolling to enclose. Place rolls, seam-side down, in the baking pan and pour enchilada sauce over the rolls. Scatter remaining cheese over the dish and bake 20 minutes until the cheese is melted. Sprinkle with scallions. Let rest briefly before serving.
This is a Vegetarian enchilada recipe and is unbelievable. We substituted the flour tortillas for corn tortillas (we used fresh from a local Mexican foods shop, but store bought work fine as well) to make it gluten free as well!