Collard Green Enchiladas With Roasted Red Pepper Sauce
I promise you this recipe is easy to make and so good for you! The Roasted red pepper sauce turns this recipe into a mouth watering, slightly spicy dish!
Yes, it is as good as it looks 😉
We have had a heat wave here in Michigan this past week and while I enjoy cooking, I don’t always enjoy the preparation time. That’s why I really enjoyed this meal, it took all of 25 minutes from start to end. I really wasn’t a fan of collard green leaves until I grew them in my garden. They are low in calories and its green leaves contain a good amount of soluble and insoluble dietary fiber that helps control LDL cholesterol levels and offer protection against hemorrhoids, constipation as well as colon cancer diseases. Fresh collard greens are rich in Vitamin C, A and K. They also contain minerals like iron, calcium, copper, manganese, selenium and zinc.
Cashews are used for the roasted red pepper sauce, so if you are allergic I would use a substitute like sunflower or pumpkin seeds. Also, you want to really pay attention when steaming the collard greens, if over-cooked the leaves will be difficult to work with, and if undercooked, hard to digest if you have digestive issues. This recipe is high in carbohydrates, 115 grams to be exact. So if you are watching your carbs, make this your last meal of the day. Depending on how many enchiladas you eat, calories are anywhere from 800 to to 350 with 31 grams of fat and 23 grams of protein. This recipe easily serves three individuals.
- 1/4 cup cashews (or substitute)
- 1 onion
- 8 ounces of collard greens
- 2 corn tortillas
- 1 lime
- 1/2 cup of rice
- 1 packet of Spanish seasoning
- 1 tablespoon ranch spice
- 4 ounces of roasted red peppers
- 1 clove of garlic
- 1 can of pinto beans
You will need a medium saucepan, large nonstick skillet, blender and 8×8 baking dish. Have ready salt and pepper and olive oil.
Step 1: Add the cashews to a small bowl and cover with 1/2 cup of hot water. Peel and dice the onion. Trim about 1 inch off of the stems of the collard green leaves. I took them all the way to the leaf itself. Discard the stems. Keep the leaves intact. Thinly slice the tortillas into 1/4 inch thick strips. Halve the lime and cut 1/2 into wedges.
Step 2: Place a medium saucepan over medium-high heat with 1 tablespoon of olive oil. Once hot, add the diced onion and a pinch of salt. Cook until the onion is softened. Add the rice and Spanish seasoning. Stir until lightly toasted. Add 1 cup of water and bring to a boil. Cover and reduce heat to low letting the rice absorb the water. (15 to 18 minutes).
Step 3: Place a large nonstick skillet with 1 inch of salted water and bring to a boil. Place the collard green leaves into the boiling water and press to submerge the leaves. Cook until bright green and tender, about 1 to 2 minutes. Drain and rinse the collard leaves with cold water to stop the cooking process.
Step 4: In a blender combine the cashews and soaking liquid, juice from half of the lime, roasted red peppers, 1 clove of garlic, 2 teaspoons of ranch spice and 1/4 teaspoon of salt. Blend until smooth. Taste and adjust seasoning with salt and pepper.
Step 5: Set the oven to low broil. Drain and rinse the pinto beans and add them to the cooked Spanish rice and combine well. Lay the collard leaves out on a clean workspace. Divide the rice and beans between them. Roll and fold in the side like a burrito and place the enchiladas into a baking dish seam side down. Broil the collard green enchiladas until hot. No more than 3 to 5 minutes.
Step 6: Return the empty skillet to medium high heat with 2 tablespoons of vegetable oil. Once hot, add the tortilla strips and cook, tossing until browned in places and crispy. Transfer to a paper towel lined plate and sprinkle with salt. Pour the creamy red pepper sauce over the enchiladas and top with the remaining ranch spice and crispy tortillas. Serve with lime wedges.
Our next recipe is Jamaican curry a so simple dish made with creamy coconut curry…until next time..