lunchbox life: kale and white bean enchiladas with goat cheese

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This week’s lunch is a great example of a vegetarian high protein meal. From the kale to the white beans to the high fiber and protein tortillas, you’ve got a winner with these enchiladas.

After two weeks of salads, I decided to mix it up this week with a warm and spicy treat. The goat cheese and cilantro add a nice flair to the hearty kale, onion, and bean filling. Speaking of filling, you won’t miss the meat or large amounts of cheese from this meal because the kale and beans will keep you full all afternoon long. Enjoy!

Kale and White Bean Enchiladas with Goat Cheese

1 bunch of kale, stems removed and chopped

1 red onion, peeled, halved, and sliced into thin half moons

1 14 oz. can cannellini beans, drained and rinsed

1 Tbsp. olive oil

1 Tbsp. apple cider vinegar

1 Tbsp. cumin

1 Tbsp. chili powder

1 Tbsp. garlic powder

1 tsp. paprika

1 tsp. cayenne pepper

1 tsp. coriander

1 tsp. salt

1/2 tsp. pepper

10 high fiber, low carb tortillas (I like La Tortilla Factory brand)

19 oz. can enchilada sauce

4 oz. goat cheese

1/3 cup chopped cilantro

Heat the oven to 375 F. In a large pan, heat the olive oil and spices over medium high heat. After about 1 minute, add the sliced red onion and stir to evenly combine. When the spices begin to stick to the bottom of the pan, add the apple cider vinegar to deglaze the pan and scrape up all of the spicy bits on the bottom. Let the onions cook down for about 2 more minutes, then add the kale  and toss to combine. Let the kale cook and wilt for about 2 minutes, then add the beans and toss. Turn off the heat.

In a baking dish, pour half of the enchilada sauce on the bottom. Place the tortillas in the microwave for about 20 minutes to increase pliability, then begin assembling the enchiladas. Scoop about 1/2 cup kale mixture and place in the center of the tortilla. Fold in the left and right sides, then roll up from the bottom to the top. Do this for all ten tortillas and place them close together in the baking dish. Pour the other half of the enchilada sauce over the enchiladas, then use your fingers to pinch off 1 tsp. pieces of goat cheese and evenly distribute them over the enchiladas. Bake for 30 minutes, take out of the oven, add the cilantro, then let cool for about 30 minutes before dividing them up by two in your five containers.

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