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
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Open the appInstructions
Step 1
Heat 1 tbsp oil in a large skillet over medium-high until shimmering, about 1 minute.
Step 2
Warm each tortilla in the skillet 15 seconds per side until pliable, then fill with cheddar and fold.
Step 3
Sear filled tortillas seam-side down until golden and crispy, about 2 minutes per side.
Step 4
Transfer enchiladas to a plate. Add minced garlic and kale to the same skillet, toss until wilted, about 1 minute.
Step 5
Stir in black beans and warm through, about 2 minutes. Pour enchilada sauce over the filled tortillas.
Step 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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