Kale Summer Squash & Pinto Bean Enchiladas - The Conservation Foundation

Ingredients

• 1 teaspoon olive oil
• 1 jalapeño, seeded and finely diced
• 1/2 teaspoon ground cumin
• 2 small zucchini (or other summer squash), grated
• salt and pepper to taste
• 1 bunch kale, roughly chopped
• 1 can pinto beans, rinsed, drained
• 1 green onion, thinly sliced
• 1/4 cup fresh cilantro, minced
• 1/2 cup prepared enchilada sauce
• 4 tortillas
• 1/2 cup grated jack cheese