Black Bean and Kale Enchilada Bake
- 1 recipe Easy Homemade Enchilada Sauce (link below)
- 1 tbsp oil
- 2 bell peppers diced
- 1 large yellow onion diced
- 4 cups kale chopped
- 2 15 oz cans black beans rinsed and drained
- 1 cup corn canned or frozen
- 18 or so corn tortillas or flour if preferred
- vegan cheese or any cheese if not vegan, or no cheese at all
- desired toppings, such as shredded lettuce, salsa, guacamole, diced tomatoes, jalapenos, or cilantro or sour cream and cheese if not vegan
If you're making homemade enchilada sauce, prep that first, then set aside. Preheat oven to 350 degrees.Heat oil in large skillet. Add bell peppers and onions, sauté 4-5 minutes or until onions start to soften. Add kale and cook another 2-3 minutes. Finally, add black beans, corn, and just enough enchilada sauce to coat the mixture. Cook until heated through.To assemble:Dip tortillas in sauce on both sides and lay flat in 9x13 baking dish. Alternatively, just use a spoon to spread an even layer of sauce on the bottom of your baking dish, layer your tortillas, and spoon more sauce over the top. Some tortilla overlap is totally okay. Top with a generous layer of black bean and kale mixture. Add a layer of cheese here if desired. Repeat all layers, finishing with tortillas, sauce and cheese, if using. Bake 25-30 minutes, or until bubbly and heated through. Slice into squares for serving and top with guacamole, salsa, fresh cilantro, or any other desired toppings!