After our holiday, we wanted easy healthy meals to eat this week. Ian came up with the idea of enchiladas which I was perfectly fine with. We both love Mexican food, so yes enchiladas! I skimmed through a few recipes trying to find a simple one that was still healthy. After some thinking and tweaking, I came up with the kale and veggie version.
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Totally forgot the cheese in this photo! My bad. How colourful is all this!?
Yes I know, kale and enchiladas sounds weird. Just go with it, I promise it tastes great. Traditional enchiladas are saturated in cheese and sauce. Definitely not waist-line friendly but man do they taste great. Sometimes I will give in to a cheeky home cooked meal that bends my rules, but not this week. I know from adapting my chili recipe that chickpeas make a great substitute for meat. Turkey mince is my usual go-to healthier ingredient swap, but something about a veggie meal feels so guiltless and healthy.
This adaptation is not only under 350 calories but its extremely filling without any extras needed. By all means, feel free to accompany with a small salad or some Mexican style rice. To be honest though, we were full after 2 enchiladas. Only downside is this meal isn’t low carb, but it is high in protein so it evens out.
Creamy Kale & Veggie Enchiladas – serves 4
Calories: 320
Fat: 6.6g
Carbs: 42.6g
Protein: 15.8
Ingredients
8 corn tortillas
1 tin chopped tomatoes
2 green chilies
285g Greek yogurt
1 red onion
2 spring onions
1/2 tin chickpeas
200g sweetcorn
300ml vegetable stock
handful of kale
1/2 teaspoon of dried oregano and garlic powder
1/4 teaspoon of black pepper
80g light mature cheddar cheese
Method
Preheat oven to 200c and spray a square dish with frylight.
In a food processor combine kale, greek yogurt, chilies, spring onion and vegetable stock until a sauce is formed.
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In a large frying pan on medium heat, spray with frylight and saute onion, chickpeas and sweetcorn for 3-4 minutes. Add chopped tomatoes and seasonings and cook until liquid is nearly gone. Remove from heat and mix in half of the cheese.
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Pour 1/3 of the sauce into the baking dish and spread evenly. Add a spoonful of chickpea mixture to a tortilla and roll up. Place seam down into the baking dish and repeat for the rest of the tortillas and mix. Pour over the remaining kale sauce and sprinkle with the remaining cheese. Bake for 25 minutes – let rest for 5 minutes before serving.
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Let me know in the comments if you tried this out! If you don’t want it spicy, forgo the chilies or reduce by 1. I’d be lying if I said I thought it tasted amazing, but this is because my taste is still completely gone thanks to my cold. Ian however said it was amazing and wants it again soon! Fine by me.
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