Pinto Bean and Kale Enchiladas with Spicy Tomatillo Salsa

Name: Pinto Bean and Kale Enchiladas with Spicy Tomatillo Salsa
Ingredients: Spicy Tomatillo Sauce (recipe follows); 2 (14-ounce) packages Quesadilla Authentic Mexican Melting Cheese , shredded and divided; 1 (8-ounce) package Monterey Jack cheese , shredded; 24 fajita-size flour tortillas; Pinto Bean Filling (recipe follows); 1 1/2 cups cups crumbled Fresco Authentic Mexican Crumbling Cheese , divided; Fresh cilantro, chopped, for garnish; Red onion, chopped, for garnish; 1/4 cup olive oil; 12 cloves garlic , grated; 2 tablespoons kosher salt; 3 pounds tomatillos , husks removed; 3 large poblano peppers , divided; 3 large jalapeño peppers; 1 1/2 cups loosely packed fresh cilantro leaves; 1 teaspoon ground cumin; 1 (1-pound) package Camellia Brand Pinto Peas , rinsed and sorted; 2 (32-ounce) cartons reduced-sodium vegetable broth; 2 tablespoons olive oil; 1 cup sliced red onion (about ¼ inch thick); 4 cloves garlic , minced; 3 cups packed chopped fresh kale; 1/4 cups water; 1 cup reserved Spicy Tomatillo Sauce; 3 reserved roasted poblano peppers , chopped; 2 teaspoons kosher salt; 1 teaspoon chipotle chili powder; 1/2 teaspoon paprika

www.camelliabrand.com

Pinto Bean and Kale Enchiladas with Spicy Tomatillo Salsa recipe made with Camellia Pinto Beans. A delicious vegetarian Mexican meal.

View full recipe on www.camelliabrand.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.camelliabrand.com.

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Ingredients

Spicy Tomatillo Sauce (recipe follows)
2 (14-ounce) packages Quesadilla Authentic Mexican Melting Cheese , shredded and divided
1 (8-ounce) package Monterey Jack cheese , shredded
24 fajita-size flour tortillas
Pinto Bean Filling (recipe follows)
1 1/2 cups cups crumbled Fresco Authentic Mexican Crumbling Cheese , divided
Fresh cilantro, chopped, for garnish
Red onion, chopped, for garnish
1/4 cup olive oil
12 cloves garlic , grated
2 tablespoons kosher salt
3 pounds tomatillos , husks removed
3 large poblano peppers , divided
3 large jalapeño peppers
1 1/2 cups loosely packed fresh cilantro leaves
1 teaspoon ground cumin
1 (1-pound) package Camellia Brand Pinto Peas , rinsed and sorted
2 (32-ounce) cartons reduced-sodium vegetable broth
2 tablespoons olive oil
1 cup sliced red onion (about ¼ inch thick)
4 cloves garlic , minced
3 cups packed chopped fresh kale
1/4 cups water
1 cup reserved Spicy Tomatillo Sauce
3 reserved roasted poblano peppers , chopped
2 teaspoons kosher salt
1 teaspoon chipotle chili powder
1/2 teaspoon paprika