Pinto Bean and Kale Enchilada Casserole
When I first created this layered enchilada casserole, my kitchen was often filled with hungry te
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nourishingmeals.com.
Cooking tools:
- Blender
- Baking dish
- Oven
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Colander
- Mixing bowl
- Wooden spoon
- Spatula
- Aluminum foil
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small white onion, chopped
- 6 cloves garlic, peeled and chopped
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 2 tablespoons cacao powder
- 1 tablespoon coconut sugar
- 2 dried ancho chili, stems removed
- 2 dried chipotle chilies, stems removed
- 24 ounces strained tomatoes
- 1½ cups water
- 1½ tablespoons arrowroot powder
- 2 packages sprouted corn tortillas
- 4 cups cooked pinto beans, drained
- 4 cups chopped kale
- 1 bunch cilantro, chopped
- 2 cups grated raw cheddar cheese
- 1½ teaspoons ground cumin
- ½ teaspoons sea salt
- 1 cup grated raw cheddar cheese
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