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Pinto Beans and Greens Enchilada Casserole

Yields1 Serving

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

 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)

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


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


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


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


Remove from the oven and let sit.


Service with avocado and cilantro.

Nutrition Facts

Servings 1