When I find another passionate foodie on the internet who has used McCutcheon’s in some creative way it makes my day. I love seeing other people around the web using their creative culinary ways to reinvent our products. I came across the Richmond, VA based blogger CookinFanatic when she used McCutcheon’s Apple Butter BBQ Sauce to dish up some saucy mini turkey meatloaves a while back. When I saw this recipe and then made it myself, I knew that I would have to partner up with her for another McCutcheon’s Around Town post. Here is what CookinFanatic came up with. And let me tell you, it is delish!
Kale, Sweet Potato, and Black Bean Enchiladas with Red Apple Salsa
Well. We all know how the ol’ saying goes…When life hands you
lemons salsa make lemonadeenchiladas…? Okay so maybe I’m way off here. But points for creativity right?
So in this case lucky for me life was not handing me any sour lemons but instead the mailman was handing me a package containing this delicious Spicy Red Apple Salsa from McCutcheon’s!
The sweet potatoes become melt in your mouth tender and their flavor lends itself perfectly to what tastes like a slight hint of cinnamon in the spicy apple salsa mix. Kale sneaks its way in to up the nutritional profile too, which is quite comprehensive if you take a look. I can’t get enough of the stuff lately!
Perfectly tender & soft in the middle with a slight crispness to the tortilla edges. Now that, my friends, is enchilada perfection for me.
As for the flavor, the salsa was quite spicy upon tasting however once it baked the spice toned down a bit and the sweetness of the apple really shined through. There were hints of cinnamon or something similar in there which was the perfect match for the sweet potato filling. I mean who doesn’t like that combo?
- medium sized sweet potato (about 0.5lb)
- 1/4 large onion, chopped
- 3 heaping cups kale, chopped small
- 1/2 can black beans, drained & rinsed
- 1 cup grated whole milk mozzarella
- 6 corn tortillas
- 1 jar McCutcheon’s spicy red apple salsa
1.Peel & chop sweet potato into smaller sized cubes. Add to boiling water to cook for about 15 minutes or until tender.
2. Meanwhile saute onion in 1 tblsp olive oil until softened (5 minutes). Add kale and a few spoonfuls of water and cook (medium heat) another 10 minutes until kale softens but still stays green and the water is gone. Season w/ salt & pepper and add drained black beans, stirring to combine.
3. Once potatoes are cooked, drain and add to kale / bean mixture, stirring to combine.
4. Pour 1/2 cup salsa into bottom of a medium baking dish. Assemble enchis by layering 2-3 spoonfuls of veggie filling into each corn tortilla. Top with shredded cheese and roll up, placing seem side down into baking dish.
5. Top enchis with remaining salsa. (Add additional cheese to top if you desire).
6. Bake at 350F, covered, for 20 minutes. Remove cover and bake an additional 10 minutes or until edges of tortillas crisp up a bit and everything is warmed through and cheese is melted.