1cupred salsa12-16 ounces will do, divided in half
¼cupwater
½cupshredded or crumbly cheese – fetacotija, mozzarella, cheddar, jack, etc.
Optional: you can totally add chicken or carnitas if you’ve got leftover meat!
Instructions
Saute the onions and bell pepper for a couple of minutes, then add the garlic and saute until fragrant. Add the seasonings (cumin, oregano, red pepper flakes, and salt) and stir well. Remove from pan and place in a large bowl. Add the kale to the skillet. Saute until wilted. Remove from pan and add to bowl, then add the beans and mix well (you can add meat here). Set aside.
Mix a little water into the salsa. (I mixed ¼ cup water with a full jar of Salsa Autentica.) Wipe out your skillet (or, alternatively, use a small casserole dish instead), and make sure it the skillet or baking dish is well greased. (I added coconut oil here.) Divide the salsa by pouring about ½ of it with the vegetable and bean mixture.
Dip the tortillas in the sauce and then layer in the skillet. Start with about 3-4 tortillas (or 3.5), then use 3, then 2. Layer with ½ the vegetable mixture and ½ the cheese. Add another layer of dipped tortillas, then veggies. Finish with one more layer of dipped tortillas and then the remaining sauce. Cover and bake on 375ºF for about 25 minutes. Top with remaining cheese and serve!