Black Bean, Red Pepper & Kale Enchiladas

• 1 Tablespoon Olive Oil
• 1 Onion, Diced
• 3 cloves Garlic, Minced
• 1 Red Bell Pepper, Stem And Seeds Removed Then Chopped
• 1 can (4 Oz. Size) Diced Green Chilies
• 1 teaspoon Each: Smoked Paprika, Garlic Powder, Garlic Salt, Pepper, Chili Powder, Cumin
• 1/4 cups Water
• 1 bottle Enchilada Sauce, 12 Oz Bottle, I Used Trader Joe's
• 1 can (14 Oz Can) Black Beans, Drained And Rinsed
• 1 bunch Kale, Roughly Chopped
• 10 Whole Wheat And Corn Tortillas (or Your Favorite)
• 1 cup Pepper Jack Cheese, Shredded
• 1/2 cups Cilantro, Chopped
• 1 cup Sharp Cheddar Cheese, Shredded
• 1/2 cups Olives

1. Preheat oven to 425 F. Spray a 9x13 baking dish with cooking spray and set aside.
2. In a large skillet over medium high heat heat oil, onions and garlic.
3. Let the mixture bloom for 2 minutes over medium high heat.
4. Add the pepper, diced chilies, all the spices, water and 1/4 cup enchilada sauce.
5. Let this mixture simmer for 5 minutes.
6. Now add in beans and kale.
7. Cook just until kale is wilted.
8. Remove pan from heat and set aside.
9. Assemble enchiladas: Place a tortilla down on your work surface and spread 1 tablespoon sauce over it.
10. Then top with 1/4 cup black bean mix and a sprinkle of pepper jack cheese and cilantro.
11. Roll it up, and place it seam side down in the prepared dish.
12. Continue with remaining tortillas until dish is full.
13. Pour the remaining enchilada sauce over everything, and top with cheddar and any remaining pepper jack cheese, and olives.
14. Cover the dish with a sheet of foil and bake for 35-40 minutes, until cheese is bubbly and edges of enchiladas are crispy.
15. Sprinkle with more cilantro and enjoy!

olive oil, onion, garlic, red bell pepper, green chilies, paprika, water, enchilada sauce, black beans, corn tortillas, pepper, cilantro, cheddar cheese, olives

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/black-bean-red-pepper-kale-enchiladas/ (may not work)