Pumpkin Black Bean Enchiladas (GF Optional)

The method's theirs. Go give them the click.

Ingredients

1 batch 5-Minute Pumpkin Enchilada Sauce ((DIVIDED))
2 Tbsp olive or avocado oil ((if oil-free, sub water))
1 ½ cups diced red onion ((1/2 medium onion yields ~1 ½ cups or 180 g))
1 large red bell pepper, diced ((1 large bell pepper yields ~ 1 ½ cups or 210 g))
2 cups loosely packed chopped kale
1/2 tsp sea salt
2 (15-oz.) cans black beans, drained and rinsed
3 cups enchilada sauce ((from above))
8 (~8-inch) tortillas of choice
1 ½ cups enchilada sauce ((from above))
Sliced avocado ((or avocado crema))
Freshly chopped cilantro

As published by Minimalist Baker.

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