Kale and Kidney Bean Enchiladas

Since we had been getting a lot of kale in our produce baskets recently, I have been on the lookout for new and interesting ways to use it. This recipe definitely had what I was looking for! I loved the flavors in here, and was actually a little surprised at just how perfectly everything went together. It ended up being a hearty and filling meal- the kale flavor was almost subtle and it is definitely a different way to use such a bountiful ingredient this time of year!

Kale and Kidney Bean Enchiladas

1 large bunch of kale, washed and chopped (I used dinosaur kale)
1/2 Tablespoon of olive oil
1 onion, sliced thin
4 cloves of garlic, minced
1 3/4 cups of kidney beans (equal to one 15.5 oz. can)
1 Tablespoon of hot sauce
1 teaspoon of cumin
dash of salt
12 oz. of enchilada sauce
8 whole wheat tortillas at room temperature
4 oz. cheddar cheese, shredded

Directions: Preheat oven to 350. Heat the olive oil in a large skillet. Add onions and saute until soft, about 5 minutes. Add garlic, cumin, and salt. Cook for another 2 minutes. Add the kale in handfuls, and stir occasionally as it wilts. Add kidney beans, hot sauce, and 2 Tablespoons of the enchilada sauce. Mix until everything is coated and remove from heat.

Pour enough enchilada sauce in an oven-safe 9 x 13 dish to just cover the bottom. Add filling to the tortillas and wrap tightly. Place seam down in the pan, and repeat until they're all filled. Top with remaining enchilada sauce cheddar cheese. Bake for 30 minutes. Enjoy!

Adapted from Branny Boils Over, original recipe here.