Pinto Beans and Greens Enchilada Casserole

Pinto Beans and Greens Enchilada Casserole
AuthorLesia Petrizio
Rating

Makes one serving
Count as 1 protein, 1 starch, 1 fat and 2 veggies

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Yields1 Serving
 ¼ cup diced tomatoes
  cup diced fresh green chilies (not canned)
  cup diced onion
 Morton's light salt to your liking
 Dash of turmeric
 1 cup Kale, de-stem and chopped
 ½ cup leafy greens of your choice, chopped
 ¼ cup pinto beans already cooked
 Black pepper to taste
 Taco seasoning from our website
 1 six inch flour tortilla
 1 oz Avocado, mashed
 Cilantro (optional)
1

Preheat the oven to 400 degrees. Prep a cookie sheet with tinfoil.

2

In a bowl mix, tomatoes, chilies, onion, salt, turmeric, kale, leafy greens of your choice, pinto beans, pepper, and taco seasoning.

3

Layer on the Tortilla and roll. Now you will have extra. Bake the extra in a small oven safe bowl.

4

Bake for 15 minutes or until veggies are to your liking.

5

Remove from the oven and let sit.

6

Service with avocado and cilantro.

Category,

Ingredients

 ¼ cup diced tomatoes
  cup diced fresh green chilies (not canned)
  cup diced onion
 Morton's light salt to your liking
 Dash of turmeric
 1 cup Kale, de-stem and chopped
 ½ cup leafy greens of your choice, chopped
 ¼ cup pinto beans already cooked
 Black pepper to taste
 Taco seasoning from our website
 1 six inch flour tortilla
 1 oz Avocado, mashed
 Cilantro (optional)

Directions

1

Preheat the oven to 400 degrees. Prep a cookie sheet with tinfoil.

2

In a bowl mix, tomatoes, chilies, onion, salt, turmeric, kale, leafy greens of your choice, pinto beans, pepper, and taco seasoning.

3

Layer on the Tortilla and roll. Now you will have extra. Bake the extra in a small oven safe bowl.

4

Bake for 15 minutes or until veggies are to your liking.

5

Remove from the oven and let sit.

6

Service with avocado and cilantro.

Pinto Beans and Greens Enchilada Casserole
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