Picture two beautifully golden, baked enchiladas sitting atop a vibrant smear of creamy avocado puree. They're generously filled with wilted collard greens mingling with smoky chili flavors, and a sparkling sprinkle of queso fresco is the final touch. Wisps of steam rise gently from the rolls richly contrasting against the fresh green and white backdrop.

Collard Green Enchiladas with Ancho Chilli and Avocado Crema

Name: Collard Green Enchiladas with Ancho Chilli and Avocado Crema
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 large bunches Collard Greens washed, stemmed, and chopped; 1 Small White Onion diced; 1/2 tablespoon Ground Cumin; 1/2 teaspoon Salt; 1/2 teaspoon Pepper; 1 cup Refried Beans; 6 pieces Corn Tortillas; 1 cup Ancho Chili Sauce; 1/2 cup Queso Fresco (or Feta) crumbled; 1 Ripe Avocado pitted and peeled; 1 Lime juice extracted; a handful Fresh Cilantro for garnish; as needed Vegetable oil

Spicy, comforting Mexican dish full of healthful greens.

Category Main Course

Prep 15 minutes

Cook 35 minutes

Style Mexican

Technique Baking

Diet Friendly Vegetarian

Daily recipe · March 31, 2024

A little about this dish

Taking inspiration from Mexican cuisine, we're preparing a unique and flavorful main dish that features the nutrient-rich collard greens intertwined with a harmonious blend of classic Mexican ingredients. These greens, which are known for their slightly bitter and earthy flavor, come into season in early spring, making them a perfect centerpiece for this timely culinary creation. An exciting fusion of hearty texture and aromatic spice, this recipe breathes new life into traditional Mexican cuisine.

Ingredients (for 2)

Collard greens — 2 large bunches — washed, stemmed, and chopped
Small white onion — 1 — diced
Ground cumin — 1/2 tablespoon
Salt — 1/2 teaspoon
Pepper — 1/2 teaspoon
Refried beans — 1 cup
Corn tortillas — 6 pieces
Ancho chili sauce — 1 cup
Queso fresco (or feta) — 1/2 cup — crumbled
Ripe avocado — 1 — pitted and peeled
Lime — 1 — juice extracted
Fresh cilantro — a handful — for garnish
Vegetable oil — as needed

Preparation

Step 1 — 🔥⏲️👆

Preheat your oven to 375°F (190°C).
Step 2 — 🍳🔥🌰

In a large skillet over medium heat, sauté the onions in oil until soft and translucent. Add chopped collard greens and cook until wilted.
Step 3 — 🧂🥄🌶️

Add cumin, salt, and pepper to the skillet and stir well. Cook for another minute and then set aside.
Step 4 — 🥘🔪🌶️

Spread half of the Ancho chilli sauce at the bottom of the baking dish.
Step 5 — 🌯🥗🥘

Take a tortilla, spread a spoonful of refried beans, top with some of the collard greens mixture, then roll the tortilla up and place it seam-side-down in the baking dish.
Step 6 — 🧀⏲️🔥

Repeat until all tortillas are filled, lined up, and covered with the remaining chilli sauce. Top with the crumbled cheese. Bake about 20 minutes or until cheese is browned and bubbly.
Step 7 — 🥑🥤🔪

While enchiladas are baking, blend the avocado, lime juice, and a pinch of salt until smooth to make your avocado crema. Thin it out with water, if needed.
Step 8 — 🌱🍽️🌯

Serve hot enchiladas with a good spoonful of avocado crema and a sprinkling of fresh cilantro on top.

A final fox tip

You can customize this recipe to suit your palate. If you're a spice lover, add some chopped jalapenos or serrano peppers to the greens. For a vegan version, you can skip the cheese and use vegan-friendly beans. Get your kids involved by having them help fill and roll the enchiladas!