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Veggie Enchiladas with Corn, Black Beans & Kale

Jelly Toast
  • minutes
  • Serves 10

INGREDIENTS

1 15 ounce can

Black beans

1/2 tsp

Chipotle chili, powder

3 cloves

Garlic

1 oz

Kale, frozen dry

3/4 cup

Vegetable stock

1 1/2 cups

Tomato sauce

1

Salt

1

Salt and pepper

1 tsp

Olive oil

1 1/2 tsp

Cumin

1

Tortillas, whole wheat

1 cup

shredded mexican blend cheese

Ounce bag of frozen corn, thawed