4 cups roughly chopped lacinato (dinosaur or Tuscan) kale leaves, stemmed
Freshly ground black pepper
1½ cups fresh corn kernels, or frozen corn, thawed
1 (15 ounce) can refried beans
2 tablespoons low-sodium vegetable broth
2 tablespoons pico de gallo (or your favorite store-bought salsa), plus more for serving
40 tortilla chips
2 cups freshly grated Monterey Jack cheese
10 pickled jalapeño slices
1 cup diced avocado
1Preheat the oven to 375°F.
2In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat until shimmering. Add the onion and garlic and cook, stirring with a wooden spoon, until the onions are soft and translucent, about 3 minutes. Add the kale, ½ teaspoon of salt, and teaspoon of pepper and cook, stirring, for 1½ minutes. Add the corn and cook for an additional 1½ minutes. Transfer to a bowl and set aside.
3Wipe out the skillet with paper towels and return it to medium-high heat. Add 1 tablespoon of the olive oil and the refried beans, and stir. Pour in the broth and mix until incorporated. Add the pico de gallo (or salsa) and stir to combine. Set aside.
4Divide the tortilla chips between two 9-by-12-inch baking dishes. Spoon the beans over the chips on each baking dish. Top each with half of the vegetables and sprinkle the cheese evenly between the two. Scatter the jalapeño slices on top and bake until the cheese is melted, about 7 minutes. Turn the oven to broil and cook until the cheese is golden and bubbling, 1 to 2 minutes.
5Serve with the additional pico de gallo and the diced avocado.
Photo: Nicole Franzen
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