Step 1

Preheat the oven to 350°F. In a 9x13-inch casserole dish, spread ½ cup of enchilada sauce over the bottom then set aside.

Step 2

In a large pot or skillet, warm the olive oil over medium heat. Add the onion and cook for about 3 minutes, until translucent. Next, add the bell pepper and garlic. Stir to combine and cook for 5 minutes more.

Step 3

To the skillet, add the cumin, smoked paprika, chili powder, oregano, and salt. Stir to combine and cook for 2 minutes, until spices are fragrant. Add the corn and kale to the pot and continue to cook just until kale begins to wilt, for about 5 minutes. Lastly, stir in the black eyed peas and cheese. Remove from heat and set aside.

Step 4

Warm the tortillas by wrapping them in foil and placing them in the oven for 7-10 minutes. Carefully unwrap the foil and remove the tortillas one at a time, spooning ⅓ cup filling down the center of each. Roll the tortilla around the filling and place them side-by-side in the baking dish with the seams down. Spread the remaining enchilada sauce over top.

Step 5

Bake, covered with foil, for 10 minutes. Remove the foil and bake for an additional 20 minutes, until the sauce is bubbling and hot. Garnish as desired, serve warm, and enjoy!