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Kale-Cucumber-Pear Juice and Potato Enchiladas

Kale-Cucumber-Pear Juice and Potato Enchiladas


2 bunches red/purple kale, washed well and drained
2 large salad cucumbers, ends trimmed
3 large ripe Anjou or Bartlett pears, cored if you'll use this pulp
  Enchilada Sauce
  2 tablespoons olive oil
1 onion, diced
1 red bell pepper (sweet)
2 poblanos (medium-spicy)
1 red jalapeno (fairly spicy)
1 spicy Italian pepper
2-1/2 teaspoons Ancho chili pepper
1-1/2 teaspoons cumin
1 teaspoon Mexican oregano
1, 28-oz can diced tomatoes, roasted preferred
1 teaspoon sugar
1-1/2 teaspoon salt
  Enchilada Filling
1 pound waxy potatoes (Yukon gold or red)
  2 tablespoons olive oil
4 cloves garlic, minced
  3 cups kale pulp, from juice above
1/2 teaspoon cumin
1/4 cup vegetable broth or water
3 tablespoons lime juice
1/4 cup walnuts, chopped coarsely, plus extra for garnish.
1-1/2 teaspoon salt, or to taste
10 to 12 whole wheat tortillas
3/4 cup queso fresco or cheese of choice

Cooking Instructions

Juice the kale first and keep the pulp in its own bag so that you can use it in the enchilada recipe.
,br>Juice the pear and cucumber. Reserve the pear and cucumber pulp either together or separately for another use.

This juice tastes best when chilled, but it will separate in the fridge. Simply mix before pouring. Makes 4 servings.

A sweet surprise

Depending on the type of produce you are juicing, there will be varying amounts of leftover pulp. Produce with a high water content will yield less pulp and give you more juice, while drier fruits and vegetables will leave you with more pulp.

I was very pleasantly surprised by this juice and the resulting recipe using the leftover kale pulp. I had my doubts about kale as a juice, and I was also unsure whether or not its pulp would taste too dry or grassy. But this juice is completely refreshing when chilled and just sweet enough with the help of some ripe Anjou pears. The cucumber gives the drink volume and also cuts into the otherwise intense taste of the kale.

Kale-potato enchiladas with roasted pepper sauce

Peel and cut potatoes into 1-inch pieces. Rinse cut pieces and cook, covered in water, in a large pot over medium high. Bring to a boil, reduce heat and simmer for 20 to 25 minute, or until done. Drain and set aside.

Heat oven broiler.

Place pepper on top rack of oven and let roast. Check every few minutes, rotating peppers, until charred on all sides. Remove from oven and de-seed and rough chop the peppers. Reduce oven temperature to 375 F.

In a sauce pan, heat olive oil over medium heat. Add onion and sauté 5 to 7 minutes. Add chopped, roasted peppers, chili powder, cumin, Mexican oregano, tomatoes, sugar and salt. Let simmer for 10 minutes. Using a blender or immersion blender, puree sauce until smooth. Set aside.

In a large sauté pan, heat olive oil over medium heat. Add garlic, and sauté for 1 to 2 minutes. Add kale pulp, and stir to combine with garlic. Add cooked potatoes, lime juice, broth, cumin, and walnuts. Stir to combine. Cook 5 to 8 minutes, until heated through.

Spray a 9x13 inch baking dish with nonstick spray. Spread a small amount of sauce around the bottom of the baking dish.

In a dry pan over medium low heat, heat each tortilla until flexible. Remove from heat. Dip tortilla into the sauce and place into baking dish. Fill tortilla with some of the filling. Roll the tortilla around the filling and place seam side down in baking dish. Continue until filling is divided among the tortillas. Pour remaining sauce over the top of the filled tortillas, making sure edges receive a fair portion of sauce to prevent dried and tough edges.

Bake in preheated oven 20 to 25 minutes. Sprinkle cheese across the top, if desired, during the last 5 minutes of baking.

Remove from oven and serve hot. Makes 4 to 6 servings.

Recipes and image used with permission and courtesy of Breville and All rights reserved.

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