Kale and Black Bean Enchiladas recipe | PCC Community Markets

Name: Kale and Black Bean Enchiladas recipe | PCC Community Markets
Ingredients: 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

INGREDIENTS

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2 teaspoons high-heat oil

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1 onion, finely chopped

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2 cloves garlic, minced

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1 bunch kale, tough stems removed and leaves chopped

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1/4 cup water

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2 teaspoons Mexican seasoning

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1 (16-ounce) can black beans, rinsed and drained

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2 cups cooked brown rice

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2 (15-ounce) cans red or green enchilada sauce, divided

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1 cup shredded Mexican blend cheese, divided

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12 (8-inch) corn tortillas

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