Pinto Bean and Kale Enchilada Casserole

Ali Segersten (author) Jul 11, 2021

Main Dishes Mexican Casserole Legumes

Difficulty

Average Recipe

Prep Time

25 minutes

Cook Time

1 hour 30 minutes

Servings

I first made this recipe when I had a whole house full of hungry teenage boys and I needed to make a large meal to feed all of them. Making an enchilada casserole is so much faster that rolling each tortilla with filling. Just layer everything in the pan and bake! I initially made this recipe with more filling and three packages of tortillas in a 10x14-inch baking dish. The sauce can be stretched further if need be for a larger batch. Serve with a cabbage slaw and Spanish Rice for a balanced meal.

Sauce

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

1^½ cups water

1^½ tablespoons arrowroot powder

Filling

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

1^½ teaspoons ground cumin

½ teaspoon sea salt

Topping

1 cup grated raw cheddar cheese