1 teaspoon olive oil
1 jalapeño, seeded and finely diced
1/2 teaspoon ground cumin
2 small zucchini (or other summer squash), grated
salt and pepper to taste
1 bunch kale, roughly chopped
1 can pinto beans, rinsed, drained
1 green onion, thinly sliced
1/4 cup fresh cilantro, minced
1/2 cup prepared enchilada sauce
1/2 cup grated jack cheese
Preheat oven to 350 degrees F. Heat a medium skillet over medium-high heat. Add oil and jalapenos; stir for one minute. Add squash, cumin and salt to taste. Cook, stirring, until the squash loses it’s liquid, about 3 minutes. Add kale and stir until wilted. Remove from heat and stir in beans, green onion, cilantro, black pepper to taste, and one tablespoon of enchilada sauce. Set aside. Warm tortillas in a hot skillet for about 30 seconds per side. In an 8×8-inch pan, spoon one third of the remaining enchilada sauce over the bottom. Place one quarter of the filling and a sprinkling of cheese in each tortilla, roll up and place them in the pan. Spoon remaining enchilada sauce on top; sprinkle with the remaining cheese. Cover and bake for 30 minutes. Cool 10 minutes and serve.
Serves 2 to 4.