Ingredients
Instructions
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1.
Using a sharp knife shave the stems of kale leaves, or you can use a potato peeler. Place kale leaves in boiling salted water and cook for 1 minute. Drain and set aside
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2.
Heat large non-stick frying pan or iron skillet over medium-high heat. Add beef and stir-fry until no longer pink
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3.
Add black beans and spices, reduce heat to medium-low and cook for 5 more minutes. Remove from the heat
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4.
Add sour cream and ½ cup of each cheese. Mix together
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5.
Place meat filling into kale leaves, roll up and place seam side down into a 9x13-inch baking dish. Pour enchilada sauce over the top and sprinkle the rest of the cheese over enchiladas. Cover loosely with foil and bake at 400 F for 30 minutes
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6.
Remove foil and bake until cheese is bubbling about 5 more minutes
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