Step 1

Pre-heat oven to 425 degrees F.  Heat a large skillet over medium heat and add 2 teaspoons olive oil.  Chop your corn tortillas into small pieces and add into the pan. Cook tortillas until starting to brown, about 5 minutes.  Remove tortillas from pan and set aside.

Step 2

Add remaining 1 teaspoon to the pan and add in the onion and peppers with a pinch of salt and pepper.  Cook until softened and starting to caramelize, 5-7 minutes.  Add in the kale and cook an additional 1-2 minutes.

Step 3

Add in the black beans, green chili, pumpkin puree and spices.  Mix everything together and then add in the crispy tortillas and enchilada sauce.  Mix everything together well and cook for about 2 minutes.  Sprinkle the top with the cheese and place into the oven until enchilada mixture is bubbly and cheese is melted.

Step 4

Remove from the oven, let cool a few minutes and enjoy with your favorite toppings.