Pinto Bean and Kale Enchilada Casserole | Nourishing Meals®

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