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Black Bean Enchiladas

Pack extra nutrients into the green salsa with the addition of frozen kale in this riff on a Tex-Mex-inspired classic that vegetarians and meat-eaters alike will love.

Serves 4
Ready in 35 mins
Prep time 10 mins
Cooking time 25 mins
551 calories per serving


> Cooking spray
> 1/2 (16 oz) pkg frozen chopped kale, thawed and squeezed dry
> 1 cup prepared salsa verde
> 1 cup packed fresh cilantro
> 1 clove garlic
> 1 (15.5 oz) can Nature's Promise Organic Low-Sodium Black Beans, drained and rinsed
> 1/2 (16 oz) bag frozen mixed pepper strips, thawed and patted dry
> 1 cup reduced-fat shredded Mexican-blend cheeses, divided
> 8 whole wheat fajita-size flour tortillas


Preheat oven to 375°F. Coat a 9x13-inch baking dish with the cooking spray.
In a food processor or blender, purée the kale, salsa verde, cilantro, garlic, and ¼ cup water until smooth. Season with salt and pepper to taste.
To a medium bowl, add the beans. Use a fork to mash some beans. To bowl, add the pepper strips, ½ cup cheese, and half of puréed salsa. Stir until well combined. Season with salt to taste.
Divide bean mixture among the tortillas and roll up. Arrange seam-sides down in prepared baking dish. Top with remaining puréed salsa and remaining ½ cup cheese. Bake 20–25 min., until cheese is melty.

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