Main plate, Mexican
1 can (15 ounces) refried black beans
1 large tomato, seeded and diced*
3/4 cup sliced green onions
2 teaspoon ground coriander
1 3/4-3/4 cups tomatillo salsa, divided
8 (6-inch) flour tortillas
1 cup (4 ounces) crumbed queso anejo or farmer's cheese
1 onion
1 bell pepper
1 bunch lacinato kale
1. Preheat broiler. Combine in sauce pan the folowing ingredients: beans, tomato, green onions, coriander and ½ cup of the Enchiladasauce; mix well. Cook until heated through. Spoon ¼ cup of the salsa on the bottom of a 13 x 9-inch baking pan or ovenproof dish.
2. Slice onion, kale and bell peppers into fajita strips. Sautee in olive oil with some cumin and chili powder.
3. Spoon about 1/3 cup hot bean mixture down center of each tortilla and top with a little cheese; add a spoonful of fajita veggies, roll up and place seam side down in prepared pan. Spread remaining 1-cup salsa evenly over tortillas; top with remaining cheese.
4. Broil on low, 5 to 6 inches from heat until enchiladas are heated through and cheese melts, 5 to 6 minutes. Transfer to warmed serving plates; garnish as desired.
5.EAT!EAT!EAT!EAT!
6.YUMMMMMM
To quickly seed a tomato, cut it in half crosswise and scoop out the seeds with your finger while gently squeezing each half. Serve the dish with your favorite garnishes: chopped cilantro, sliced radishes, diced ripe avocado, sliced romaine lettuce, sour cream and additional salsa.