Carrot Sofrito, Black Bean and Kale Quesadillas: Mmm, Mexican Comfort Food Done Healthy

carrot, black bean and kale quesadillas with fruit and veggies

carrot, black bean and kale quesadillas with fruit and veggies

The kiddos had some super healthy quesadillas today, which I made with carrot veggie filling left over from last night’s enchiladas. Last year I discovered an enchilada recipe in Food and Wine that featured carrot sofrito. Carrot so-what-o? Carrot sofrito is simple and delicious: finely chopped carrots are cooked low and slow with tomatoes, garlic and onion. Over the weekend, I pulled a bumper crop of carrots out of my mostly dead garden. I remembered the sofrito recipe and decided to give it a try in the crock pot. I added some cauliflower and mushrooms to the carrots for a little textural variety. In the last half hour, I threw in some canned black beans and kale, because I put kale in everything. This veggie concoction made for a delicious pan of enchiladas—well, actually, enchilada casserole, because I’m too lazy to roll those tricky little corn tortillas so I just make enchiladas like lasagne. Hey, whatever works. I can’t be too ambitious on a Monday.

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