Black Bean, Kale and Corn Enchiladas with Fresh Corn Salsa
Whenever I make enchiladas I try to make some with shredded chicken so that my husband isn’t forced to eat vegetarian 100% of the time. I like the spicy black beans and pinto beans (yay for protein!) countering the sweet bursts of corn. Leftovers work well for tacos / fajitas. This recipe serves 8-10 people.