Pinto Bean and Kale Enchilada Casserole | Nourishing Meals®

Ingredients

• 2 tablespoon extra virgin olive oil
• 1 small white onion chopped
• 6 clove garlic peeled and chopped
• 2 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 tablespoon cacao powder
• 1 tablespoon coconut sugar
• 2 dried ancho chili stems removed
• 2 dried chipotle chilies stems removed
• 24 ounces strained tomatoes
• 1 ½ cup water
• 1 ½ tablespoon arrowroot powder
• 2 package sprouted corn tortillas
• 4 cup cooked pinto beans drained
• 4 cup chopped kale
• 1 bunch cilantro chopped
• 2 cup grated raw cheddar cheese
• 1 ½ teaspoon ground cumin
• ½ teaspoon sea salt
• 1 cup grated raw cheddar cheese