Preheat the oven to 350 degrees F (176 C).

FILLING: Heat oil in a large skillet over medium heat. Once hot, add the onion and cook for 2-3 minutes, stirring occasionally, until it begins to soften. Add the bell pepper, kale, and salt and cook, stirring frequently, until the kale is wilted and no longer bright green — about 4-5 minutes.

Add the drained and rinsed black beans, 3 cups (710 ml) enchilada sauce, and 1/4 cup (60 ml) water (adjust amounts if altering default number of servings). Stir and bring to a simmer. Once simmering, reduce heat slightly, cover, and cook for 8-10 minutes, stirring occasionally, to allow the black beans to soak up the flavors of the sauce.

ENCHILADAS: To make your tortillas more pliable and less prone to cracking (skip this step if using flour tortillas), place them in a single layer directly on the oven rack for about 30-60 seconds to heat through, then wrap in a clean dish towel to keep them warm. Alternatively, you can wrap them in a damp towel and microwave for 30 seconds.

Pour ~1/2 cup (120 ml) of enchilada sauce into the bottom of a 9×13-inch (or similar size) baking dish. Spread to coat the bottom of the dish.

Pour the remaining sauce (~1 cup or 240 ml) over the top of the enchiladas and use a spoon to distribute the sauce into the cracks. Bake for 15-20 minutes, or until warmed through and a little crackly on top.

Served topped with sliced avocado and chopped cilantro (optional).

Leftover enchiladas will keep in a sealed container in the refrigerator for 3-4 days or in the freezer for 1 month. Reheat in the microwave or in a 350-degree F (176 C) oven for 15-20 minutes or until warmed through.

For freezing, we like to prepare the enchiladas up to the point of baking, then freeze unbaked (preferably in single-serving portions). When ready to cook, let thaw at room temperature for 20-30 minutes, then reheat as instructed above.