Black Bean Enchiladas | Savory
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.
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Cooking tools:
- Food processor
- Blender
- Baking dish
- Oven
- Mixing bowl
- Fork
- Spoon
- Measuring cup
Ingredients
- 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
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