Food recipes
For The Enchilada Verde Sauce
For The Enchilada Verde Sauce
Ingredients:
3 cups (450 g) fresh tomatillos
½ cup (75 g) onion, diced
2 cups (500 ml) vegetable broth
1 jalapeño pepper, seeds and membranes removed, chopped
¼ cup (10 g) fresh cilantro, finely chopped
Directions:
1
Preheat the oven to 350°F (180°C). Slice the squash in half from top to bottom.
Scoop out the seeds and stringy bits, then place the halves, cut-side up, in a baking
dish filled with ¼ inch (0.5-cm) water. Add 1 teaspoon coconut oil to the seed cavity
of each half and bake until fork-tender, about 45 minutes. Set aside to cool, then
remove the flesh and cube. Stack the kale leaves and slice them into ribbons.
2
Heat the remaining oil in a large pan. Sauté the onions until translucent. Add the
kale, black beans, squash, and cumin. Continue to cook for 5 minutes, until the kale is
cooked down and tender, then season to taste with salt and remove from the heat to
cool.
3
For the sauce, peel and quarter the tomatillos. Put the tomatillos, onion, and broth
in a medium saucepan and simmer, covered, for 15 minutes, until the tomatillos are
tender. Remove the tomatillos and most of the onion with a slotted spoon and purée
them in a blender or food processor. Return the purée to the pot of broth, add the
jalapeño and cilantro, increase the heat to bring the mixture to a boil, then cook until
the sauce has thickened and reduced to about 2 cups.
4
Reheat the oven to 350°F (180°C). Spoon ½ cup of the enchilada sauce into a 9 x
13-inch (23 x 33-cm) baking dish. Add ½ cup of the kale and kabocha mixture to a
tortilla and roll it up. Place it seam-down in the dish and repeat with the remaining
tortillas. Spoon the rest of the enchilada sauce over the rolled tortillas. If using,
sprinkle with cheese shreds. Place in the oven and bake for 25 minutes.
GREEN TIP: Save time by cubing the squash and steaming it for 15 minutes, or until
tender. And instead of making your own sauce, use a 16 oz jar of salsa verde.
CALORIES (
Ingredients:
3 cups (450 g) fresh tomatillos
½ cup (75 g) onion, diced
2 cups (500 ml) vegetable broth
1 jalapeño pepper, seeds and membranes removed, chopped
¼ cup (10 g) fresh cilantro, finely chopped
Directions:
1
Preheat the oven to 350°F (180°C). Slice the squash in half from top to bottom.
Scoop out the seeds and stringy bits, then place the halves, cut-side up, in a baking
dish filled with ¼ inch (0.5-cm) water. Add 1 teaspoon coconut oil to the seed cavity
of each half and bake until fork-tender, about 45 minutes. Set aside to cool, then
remove the flesh and cube. Stack the kale leaves and slice them into ribbons.
2
Heat the remaining oil in a large pan. Sauté the onions until translucent. Add the
kale, black beans, squash, and cumin. Continue to cook for 5 minutes, until the kale is
cooked down and tender, then season to taste with salt and remove from the heat to
cool.
3
For the sauce, peel and quarter the tomatillos. Put the tomatillos, onion, and broth
in a medium saucepan and simmer, covered, for 15 minutes, until the tomatillos are
tender. Remove the tomatillos and most of the onion with a slotted spoon and purée
them in a blender or food processor. Return the purée to the pot of broth, add the
jalapeño and cilantro, increase the heat to bring the mixture to a boil, then cook until
the sauce has thickened and reduced to about 2 cups.
4
Reheat the oven to 350°F (180°C). Spoon ½ cup of the enchilada sauce into a 9 x
13-inch (23 x 33-cm) baking dish. Add ½ cup of the kale and kabocha mixture to a
tortilla and roll it up. Place it seam-down in the dish and repeat with the remaining
tortillas. Spoon the rest of the enchilada sauce over the rolled tortillas. If using,
sprinkle with cheese shreds. Place in the oven and bake for 25 minutes.
GREEN TIP: Save time by cubing the squash and steaming it for 15 minutes, or until
tender. And instead of making your own sauce, use a 16 oz jar of salsa verde.
CALORIES (
Printed from https://recipe.bluelayer.org/recipe/67877/for-the-enchilada-verde-sauce