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Preheat oven to 400 degrees, lightly oil a baking dish, approximately 9” x 13”. Heat a large skillet over medium high heat, add oil, swirl to coat. Add the onion, bell pepper, jalapeno, carrot, kale and seasonings. Cook, stirring occasionally until the vegetables are tender, about 8 minutes.
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Stir in the black beans, quinoa, corn and garlic. Lightly smash the black beans with the back of the fork or a potato smasher. Continue cooking the entire mixture, stirring occasionally, for about 5 more minutes until the ingredients get lightly golden brown. Squeeze the fresh lime juice over the mixture and stir, turn off the heat.
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In the bottom of the baking dish, spread a little of the pureed tomatoes or Ranchero sauce. Tear the tortillas to fit the pan. Layer the tortillas, bean mixture and sauce 2-3 times depending on the size of your pan. Top with the cheese if using.
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Bake for about 20 minutes. Wait about 10 minutes to cool before serving. Garnish with fresh cilantro and most of all…Enjoy!