Veggie Enchiladas

• For the Sauce:
• 3 cloves garlic, minced
• 1 teaspoon olive oil
• 1 1/2 cups of tomato sauce
• 3/4 cup of vegetable stock (or chicken if you have it)
• 1/2 teaspoon of cumin
• 1/4 - 1/2 teaspoon of chipotle chili powder (to taste)
• salt
• For the Enchiladas:
• 10 whole wheat tortillas (I used high fiber La Tortilla Factory)
• 10 oz bag of frozen corn, thawed
• 10 oz frozen kale, thawed and squeezed dry
• 1-15 oz can black beans, rinsed and drained
• 1 tsp cumin
• salt and pepper
• 1/2 cup of shredded Mexican blend cheese + 1 cup for topping (I used reduced fat)
• Become Inspired to Eat Healthy. Watch Now.
• Optional Garnish: sliced scallions or chives + sour cream

1. In a small sauce pan, heat oil over medium heat. Add garlic and saute for about 30 seconds or until fragrant. Add tomato sauce, stock, cumin, chipotle chili powder and salt and stir. Bring to a boil and reduce heat to low and allow sauce to simmer about 10-15 minutes or until slightly thickened. Remove from heat and set aside.
2. Preheat oven to 350 degrees. Grease a 9x13 inch baking dish and set aside.
3. In a large bowl, mix together corn, black beans, kale, cumin, 1/2 cup of cheese, salt and pepper.
4. To assemble the enchiladas: Place a heaping 1/3 cup of corn mixture in the center of 1 tortilla. Roll tortilla and place, seam side down, in the prepared baking dish. Repeat with all of the tortillas and filling. Pour sauce over the top of the rolled enchiladas and sprinkle with remaining 1 cup of cheese.
5. Cover with foil and bake for 25-30 minutes or until cheese is melted and sauce is bubbling.
6. Top with garnishes, eat and repeat!

garlic, olive oil, tomato sauce, vegetable stock, cumin, chili powder, salt, whole wheat tortillas, corn, frozen kale, black beans, cumin, salt, blend cheese , watch now, scallions

Taken from www.epicurious.com/recipes/member/views/veggie-enchiladas-52502911 (may not work)