During my enchilada kick for last week’s column, I made an almost-vegan contribution to the taco cleanse party.
What’s a taco cleanse? Only the biggest food trend of 2016. OK, the biggest food trend *so far*, but you can check out my story from today’s paper to find out why the Austin-based cleanse has gone big.
For these kale and caramelized onion enchiladas, I used a canned green sauce, which was a little thin for my liking, but the tacos were quick for a weeknight meal. I ended up sprinkling a little feta on top, which disqualifies them from a true Taco Cleanse taco, but I wanted a little salty cheese kick to offset the earthy filling.
I was only making one serving, but if you are making more, place the enchiladas in an oven-safe dish and heat briefly under a broiler before garnishing with cilantro and avocado and serving.
Kale and Caramelized Onion Enchiladas
1 Tbsp. olive oil
1/4 small white onion, sliced into thin strips
4 kale leaves, stems removed, leaves chopped
1 1/2 Tbsp. vegetable oil
1/2 cup green chili sauce
2 corn tortillas
Chopped cilantro, sliced avocado and feta cheese, for garnish
In a saute pan, heat the olive oil over medium heat. Cook the onions until they start to soften, or until they are fully caramelized, whatever you have time for. Add kale and saute for another 5 minutes.
Heat the vegetable oil in a small saute pan and place the green sauce in a small plate. Using tongs, cook one tortilla at a time for about 20 seconds on each side. Dry off excess oil with a paper towel, and coat the tortilla in sauce. Place on a plate and either fill or top with the sauteed vegetables. Spoon on more sauce, garnish with cilantro, avocado and feta and serve. Serves 1.
— Addie Broyles