Any type of canned bean will work in these easy layered enchiladas, but our favorite combination is a mix of black and pinto beans. Serve as a vegetarian main dish or as a tasty side for roasted pork or chicken.

Breana Killeen
Source: EatingWell Magazine, November/December 2018


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • Combine tomatillos, 1 cup onion, cilantro, garlic, chile, lime juice and cumin in a blender; puree on high until smooth, about 1 minute.

  • Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Layer 4 tortillas over the sauce. Top with 1/2 cup beans, 1/2 cup kale (or collards), 1/2 cup cheese and 1/4 cup of the remaining onion. Repeat the layers twice. Top with the remaining tortillas, beans, kale (or collards) and onion. Spread the remaining sauce on top.

  • Coat a large piece of foil with cooking spray and cover the baking dish tightly. Bake enchiladas for 10 minutes. Remove the foil and sprinkle on the remaining 1/2 cup cheese. Continue baking until the cheese is melted and the edges are starting to brown, 15 to 20 minutes longer.


To make ahead: Refrigerate sauce (Step 2) for up to 3 days or freeze for up to 3 months.

Nutrition Facts

287.3 calories; protein 13.2g 27% DV; carbohydrates 39.6g 13% DV; exchange other carbs 2.5; dietary fiber 8.3g 33% DV; sugars 5.8g; fat 9.8g 15% DV; saturated fat 5.9g 29% DV; cholesterol 33.4mg 11% DV; vitamin a iu 1962.4IU 39% DV; vitamin c 23mg 38% DV; folate 31.1mcg 8% DV; calcium 320.7mg 32% DV; iron 2.6mg 14% DV; magnesium 57.1mg 20% DV; potassium 389.1mg 11% DV; sodium 503.3mg 20% DV.

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Needs more filling for a 9X13 pan. Read More