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Beef and Black Bean Enchilada Kale Rolls

Published: July 22, 2017 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 45 Minutes
Serves Serves 4
Beef and Black Bean Enchilada Kale Rolls
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Average Rating: 5 | Rated By: 3 users

A tasty Mexican dish with added twist of kale. In this enchilada recipe, I replaced the usual flour tortilla with kale. Kale rolls are stuffed with beef, black beans, cheese, sour cream and spices and baked to perfection in our gluten free green enchilada sauce. When you feel like Mexican food, try this scrumptious, healthy gluten and grain free enchilada recipe

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Ingredients

  • 8 large kale leaves
  • 1 lb. lean ground beef
  • 1 ¼ cups cooked black beans (if using canned, rinse and drain)
  • 1 Tbsp. GF ground cumin
  • 2 tsp. GF chili powder
  • 1 tsp. GF garlic powder
  • 1 cup reduced fat sour cream
  • ¾ cup shredded mozzarella cheese, divided
  • ¾ cup shredded cheddar cheese, divided
  • ½ cup chopped cilantro
  • 3 cups green enchilada sauce (recipe on our website) or you can buy GF green enchilada sauce in a jar

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    Instructions

  • Using a sharp knife shave the stems of kale leaves, or you can use a potato peeler. Place kale leaves in boiling salted water and cook for 1 minute. Drain and set aside
  • Heat large non-stick frying pan or iron skillet over medium-high heat. Add beef and stir-fry until no longer pink
  • Add black beans and spices, reduce heat to medium-low and cook for 5 more minutes. Remove from the heat
  • Add sour cream and ½ cup of each cheese. Mix together
  • Place meat filling into kale leaves, roll up and place seam side down into a 9x13-inch baking dish. Pour enchilada sauce over the top and sprinkle the rest of the cheese over enchiladas. Cover loosely with foil and bake at 400 F for 30 minutes
  • Remove foil and bake until cheese is bubbling about 5 more minutes

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