I can’t tell you the last time I took TUMS. To truly understand how remarkable this is, you have to know that JD and I used to take TUMS nearly every night in our pre-plant-strong days. Meat is naturally very acidic, and on top of the processed, oily meals we were eating, our stomachs were battlefields.
I took TUMS for heartburn, acid reflux, and sour stomach regularly–even when we were eating “healthy.” In addition to TUMS, JD was on medication for acid reflux and couldn’t drink coffee or eat anything with tomatoes in it.
Do you know how hard it is to make chili, tacos, pasta, curry, etc. without tomatoes? We actually had arguments about adding tomatoes to a meal. But that’s not relevant to my story.
Since completely transitioning to a plant-strong diet, our life is vastly different. JD and I are completely off medication, and we haven’t had to worry about acid reflux for nearly a year. I literally cannot remember the last time I had a stomachache. I mean, I grew up thinking stomachaches were a normal part of your day. And now I can’t remember the last time I had one. That is crazy!
For so many reasons we are plant-strong, but this a big reason. Food is not a point of contention in our lives. It doesn’t cause turmoil inside our intestines, we don’t lay around feeling miserable, and we are not longer dependent on medication. It’s liberating.
I preface this recipe with that story because I still have some tricks up my sleeve from those no-tomato days, including these Mean Green Enchiladas. You can check out my Kale and Sweet Potato Enchiladas here, but if you’re wanting some green goodness for dinner, this is a simple, mouth-watering recipe.
Don’t be deterred by the amount of ingredients–you probably have quite a few of these in your pantry already. With prep and cook time, it takes about 45-50 minutes to make, which makes for a great weekday meal.
The sauce is what makes this recipe, so make it your own with extra cilantro, more lime, or less salt. You can substitute ingredients to fit your needs and preferences such as spinach for kale, wheat tortillas for corn tortillas, kidney beans for black beans, etc.
Mean Green Enchiladas
Serves 6-8 (1 serving is 3-4 enchiladas!)
1/2 c. water
28-oz. can tomatillos, drained
1/2 sweet onion
2 cloves garlic
1 bunch cilantro
Juice from 1/2 a lime
Handful of pickled jalapenos
1 tsp. chili powder
1 tsp. sea salt
2 tsp. pepper
1 lb. white mushrooms, sliced
2 cans black beans, drained
1 c. sweet corn
2 c. kale (I used frozen), chopped
1/2 sweet onion, chopped
1/4 c. chopped cilantro
1/4 c. tomatillo salsa
Juice from 1/2 lime
2 tsp. salt
1 tsp. pepper
1 tsp. cumin
1 tsp. chili powder
Small tortillas (I used white corn this time)
Preheat oven to 350 degrees.
Blend all sauce ingredients in a blender until smooth. Add avocadoes if it’s too liquid-y, water if it’s too thick. Set aside.
Add all filling ingredients except salt, cilantro, and salsa to a skillet with a little bit of vegetable broth and saute until mushrooms and kale are wilted. Then add salt, cilantro, and salsa.
Scoop about 1/4 c. filling mixture in a tortilla and roll up, placing the two flaps on the bottom into a 13×9 pan. Continue until pan is filled up. I used two large pans for this recipe.
Pour green sauce generously over tortillas and use a spoon to spread sauce over edges of tortilla. The sauce keeps the tortillas from getting hard and chewy.
Bake for 25 minutes.
How do you fight acid reflux?