Adapted from SheLikesFood.com

5200 cal/recipe

Ingredients

• 2 tsp olive oil
• 1 onion, diced
• 2 large red bell peppers, diced
• 2 med zucchini, diced
• 1/2 tbsp smoked paprika
• 1/2 tbsp cumin
• 1/2 tbsp granulated garlic
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 packed cups destemmed and diced kale
• 38 oz medium-spicy enchilada sauce
• 1 15-oz can diced tomatoes
• 12 large tortillas or 36 corn tortillas
• 2 15-oz can jalapeno refried beans
• 4 c grated cheddar cheese, divided into 3 c and 1 c

Directions

• Sauté oil, onion, red pepper, zucchini, paprika, cumin, garlic, salt, and black pepper over medium heat until softened, stirring occasionally.
• Add kale and cook until kale has brightened.
• Prepare an 11-inch by 15-inch dish by spraying with non-stick spray.
• Pour half of enchilada sauce and all diced tomatoes into bottom of dish.
• Make burritos by filling tortillas with veggie mix, beans, and 3 cups of cheese.
• Roll burritos tightly and place in dish.
• Once all burritos are placed, pour remaining enchilada sauce evenly over top and then top with 1 cup of cheese.
• Bake uncovered at 400 °F for 15-20 until cheese is melted and burritos are warmed.