Kale, Black Bean and Turkey Enchilada Pie

I was poking about on the internet this morning looking for Cinco De Mayo themed recipes, waiting for it to warm up a touch outside. In my cyber research, I discovered that there is such a thing as a "Coronita", which is a giant margarita with an entire Corona upside down in it... (Bleck??) Also, I learned there is an infinite number of varieties of almost every Mexican inspired dish you can think of. From bacon, egg and jalapeno' fajita's to chocolate nachos, people are clearly inspired by the culture and variety of Mexican food.  Mexican cooking is a labor of love that's colorful and fragrant, inspired by traditions that have carried on for generations. 

In my early twenties I spent a lot of time in New Mexico, and the beauty and flare of the culture has always inspired my cooking. From first the arduous 3 day sweaty drive in when I was  completely overcome with  awe at the breathtaking sight of the Sandia Mountains, I knew I was in for something special. It's been one of my favorite types of food to cook over the years, and one of the most inspiring to me to try and fuse with other mid-western dishes I grew up with.

 I found all the choices online over-whelming, so I decided to monkey around with my own enchilada recipe. I made it in lasagna style, basically because of  a disinterest in rolling them up. I have flashbacks of how crabby the chefs got at my old job on enchilada pie day, when one of them alternately got to make 25 hotel pans full. That's when I'd make  their favorite cheesecake and leave a small peace offering on the table for them to keep the kitchen somewhat calm.

Kale, Black Bean and Turkey Enchilada Pie

-1 package corn tortillas

-1 lb. ground turkey

-1 cup cheddar cheese

-1 cup cooked or canned black beans

-1 medium onion

-1 T. minced garlic

-1 cup diced kale

-1 cup chopped spinach

-1 t. salt

Directions: Preheat oven to 350 degrees. Saute' turkey, onions, salt  and garlic until cooked. Turn off heat and toss in spinach, beans and kale.

 Enchilada Sauce:

-3 T. canola  oil

-1 T. flour
-1/4 cup chili powder

-2 cups chicken stock
-10 ounces tomato paste
-1 t. dried oregano
-1 t. ground cumin
-1/2 t. salt

Directions:

In a medium saucepan heat oil, add flour, smoothing and stir. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out.

Mix 1/2 cup of enchilada sauce into turkey mixture. Coat corn tortillas with sauce, and layer with mixture. Sprinkle cheese on top and bake 20 minutes.  Garnish with parsley.

Aye Chihuahua!

The greens give it a fresh taste, melding with the meat and cheese to make it a great combo. It's also a clever way to sneak some greens into dinner.

I put sriracha and sour cream on to top it off with a bang. This could easily be made vegetarian by leaving out the meat and adding an extra cup of beans or corn.