Step 1

Prepare the ingredients:

Step 2

Preheat the oven to 475°F. Wash and dry the fresh produce. Peel and thinly slice the onion. Peel and roughly chop the garlic. Remove and discard the kale stems; roughly chop the leaves. Drain and rinse the beans. Halve the lime crosswise. Grate the cheese on the large side of a box grater. Roughly chop the cilantro leaves and stems.

Step 3

Start the filling:

Step 4

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Add the kale; cook, stirring occasionally, 2 to 3 minutes, or until wilted. Season with salt and pepper to taste.

Step 5

Finish the filling:

Step 6

To the pan, add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Add the beans, tomatoes, and 2 tablespoons of water; season with salt and pepper. Cook, stirring frequently and smashing the tomatoes with the back of a spoon, 3 to 4 minutes, or until slightly thickened. Transfer to a large bowl. Stir in the yogurt and the

Step 7

juice of both lime halves. Season with salt and pepper to taste.

Step 8

Assemble the enchiladas:

Step 9

Place the tortillas on a work surface. Spread about 1 cup of the filling into the bottom of a baking dish. Fill each tortilla with about ⅓ cup of the filling; tightly roll up each tortilla around the filling. Carefully transfer to the baking dish in a single layer, seam side down. Evenly top with the remaining filling and cheese.

Step 10

Bake the enchiladas & plate your dish:

Step 11

Bake the enchiladas 9 to 11 minutes, or until lightly browned and the cheese has melted. Remove from the oven. Let stand for at least 2 minutes before serving. Garnish with the cilantro. Divide between 2 dishes. Enjoy!

Step 12

Prepare the ingredients:

Step 13

Preheat the oven to 475°F. Wash and dry the fresh produce. Peel and thinly slice the onion. Peel and roughly chop the garlic. Remove and discard the kale stems; roughly chop the leaves. Drain and rinse the beans. Halve the lime crosswise. Grate the cheese on the large side of a box grater. Roughly chop the cilantro leaves and stems.

Step 14

Start the filling:

Step 15

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Add the kale; cook, stirring occasionally, 2 to 3 minutes, or until wilted. Season with salt and pepper to taste.

Step 16

Finish the filling:

Step 17

To the pan, add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Add the beans, tomatoes, and 2 tablespoons of water; season with salt and pepper. Cook, stirring frequently and smashing the tomatoes with the back of a spoon, 3 to 4 minutes, or until slightly thickened. Transfer to a large bowl. Stir in the yogurt and the

Step 18

juice of both lime halves. Season with salt and pepper to taste.

Step 19

Assemble the enchiladas:

Step 20

Place the tortillas on a work surface. Spread about 1 cup of the filling into the bottom of a baking dish. Fill each tortilla with about ⅓ cup of the filling; tightly roll up each tortilla around the filling. Carefully transfer to the baking dish in a single layer, seam side down. Evenly top with the remaining filling and cheese.

Step 21

Bake the enchiladas & plate your dish:

Step 22

Bake the enchiladas 9 to 11 minutes, or until lightly browned and the cheese has melted. Remove from the oven. Let stand for at least 2 minutes before serving. Garnish with the cilantro. Divide between 2 dishes. Enjoy!