Name: Chicken, kale and black bean enchiladas
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 30 gram butter; 1 onion, finely chopped; 3 clove garlic, crushed; 1/2 cup tomato paste; 1 tablespoon mexican chilli powder; 400 gram can diced tomatoes; 1 cup vegetable stock; 1 bunch coriander, chopped; 1 bunch kale, trimmed, shredded; 1 rotisserie chicken, skin removed, meat shredded; 400 gram can black beans, rinsed, drained; 2 cup grated cheddar cheese; 8 large wholegrain wraps lime halves, natural yoghurt to serve

Chicken, kale and black bean enchiladas

Serve up a family feast that’s so delicious, they won’t even notice how healthy it is!

Serves 4

Prep

20M

Cook

40M

Total

Ingredients

30 gram butter

1 onion, finely chopped

3 clove garlic, crushed

1/2 cup tomato paste

1 tablespoon mexican chilli powder

400 gram can diced tomatoes

1 cup vegetable stock

1 bunch coriander, chopped

1 bunch kale, trimmed, shredded

1 rotisserie chicken, skin removed, meat shredded

400 gram can black beans, rinsed, drained

2 cup grated cheddar cheese

8 large wholegrain wraps lime halves, natural yoghurt to serve

Method

1.Preheat oven to 180°C.

2.In a medium saucepan, melt butter on medium. Sauté onion and garlic for 4-5 minutes until golden. Stir in tomato paste and chilli powder, cooking for 1 minute.

3.Mix in tomatoes and stock, then bring to the boil. Reduce heat to low and simmer for 4-5 minutes until thickened. Stir in half the coriander. Season.

4.In a medium saucepan of boiling water, blanch kale for 30 seconds. Drain, then refresh in cold water and drain again. Shred and place in a large bowl with chicken, black beans and half the cheese.

5.Spread half the sauce in the base of a large casserole dish. Place some filling down the centre of each wrap, fold ends in and roll up to enclose. Place seam-side down in dish, then top with remaining sauce and cheese.

6.Bake for 20-25 minutes until cheese is melted and golden. Serve with lime and remaining coriander. Accompany with yoghurt.