- 2 teaspoons high-heat oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 bunch kale, tough stems removed and leaves chopped
- 1/4 cup water
- 2 teaspoons Mexican seasoning
- 1 (16-ounce) can black beans, rinsed and drained
- 2 cups cooked brown rice
- 2 (15-ounce) cans red or green enchilada sauce, divided
- 1 cup shredded Mexican blend cheese, divided
- 12 (8-inch) corn tortillas
Preheat oven to 350° F.
In a large skillet, heat oil over medium-high heat. Add onions and garlic and cook until soft, 4 to 5 minutes. Add kale and water, cover with a lid, and steam until kale leaves are tender, 7 to 10 minutes. Stir in Mexican seasoning, beans, rice and 1/2 cup enchilada sauce; simmer for 5 minutes. Fold in 1/4 cup cheese.
Coat the bottom of a 9- by 13-inch baking dish with enchilada sauce. Wrap tortillas in foil and warm in the oven until just pliable, 2 to 3 minutes.
To assemble: Lay a tortilla on a flat surface and add 1/4 to 1/2 cup kale mixture in the center. Roll up and place seam-side down in the prepared baking dish. Continue until all of the kale mixture is used. Top with remaining enchilada sauce and cheese.
Bake until bubbly and the cheese is melted, 20 to 25 minutes.
Any extra filling, enchilada sauce or whole enchiladas can be frozen up to 3 months.