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