Bean & Kale Enchilada Casserole

The secret to making this a speedy casserole without sacrificing authentic flavor is in the quick, homemade enchilada sauce. If your grocery store carries sprouted corn tortillas, give them a try, they are a great source of the vital nutrients found in whole grains.
By / Photography By Kathryn Brass-Piper | January 01, 2015


Heat oven to 350°. Combine canned tomatoes with their juices, tomato paste, garlic, chili powder, sweet paprika, and oregano in blender; blend until smooth. Season with salt and pepper. Set sauce aside.

Heat oil in large skillet over medium heat. Add onion and cook until soft, about 8 minutes. Add corn and cook until beginning to brown. Add kale and cook until wilted. Add beans and cumin and cook until warmed through. Season with salt and pepper.

Lightly grease a 13-by-9-inch baking dish. Spread ½ cup sauce on bottom of dish. Top with 16 tortilla quarters, slightly overlapping. Top with half vegetable mixture, ½ cup cheese, and 1 cup sauce. Repeat layers once. Top with remaining tortilla quarters, sauce, and cheese.

Bake until bubbly and browned, about 45 minutes. Let set 15 minutes before serving. Serve topped with crumbled queso fresco, cilantro, shredded cabbage, and avocado.


  • 1 (26-ounce) can whole plum tomatoes
  • ¼ cup tomato paste
  • 2 cloves garlic, minced
  • 2 teaspoons ancho chili powder
  • 1 teaspoon smoked sweet paprika
  • ½ teaspoon dried oregano
  • Salt and freshly ground pepper
  • 2 tablespoons olive oil, plus more for baking dish
  • 1 large onion, chopped
  • 4 packed cups tightly packed baby kale (or stemmed and chopped kale leaves)
  • 1 cup corn kernels
  • 3 cups cooked black beans
  • 1 teaspoon ground cumin
  • 12 (6-inch) sprouted corn tortillas, quartered
  • 2 cups shredded queso blanco (Mexican melting cheese)
  • Queso fresco, cilantro, purple cabbage, and avocado, for serving
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