Crispy Cheese Enchiladas with Kale & Beans
Corn tortillas stuffed with melted cheese, crisped in a hot skillet, then topped with quick red sauce. Served with garlicky kale and warm black beans for a complete weeknight dinner.
- Total time
- 18 min
- Servings
- 2
- Calories
- 485
- Protein
- 18g
Ingredients
- 4 count corn tortillas
- 1.5 cups sharp cheddar cheese, shredded
- 1 cup red enchilada sauce (jarred)
- 3 cups kale, chopped
- 1 can (15 oz) canned black beans, drained & rinsed
- 2 count garlic cloves, minced
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high until shimmering, about 1 minute.
- 2
Warm each tortilla in the skillet 15 seconds per side until pliable, then fill with cheddar and fold.
- 3
Sear filled tortillas seam-side down until golden and crispy, about 2 minutes per side.
- 4
Transfer enchiladas to a plate. Add minced garlic and kale to the same skillet, toss until wilted, about 1 minute.
- 5
Stir in black beans and warm through, about 2 minutes. Pour enchilada sauce over the filled tortillas.
- 6
Serve hot with the kale and beans on the side.
Tools you’ll need
- 12-inch skillet
- spatula
- measuring cups
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