Ingredients
The following ingredients have 5 Servings
- 10 (6") corn tortillas, cut into sixths
- a few tablespoons light cooking oil (such as sunflower)
- sea or kosher salt, as needed
- 1 (16-ounce) jar red enchilada sauce (I use Sweet Creek's medium sauce)
- 1/2 a small yellow onion, peeled and thinly sliced
- 1 bunch of kale, stems removed and torn into large pieces
- 1 (14-ounce) can black beans, drained, rinsed, and drained again
- 4-6 large eggs
- 1/2 cup packed, grated mild melting cheese such as jack or goat gouda
- chevre, feta, or cotija cheese, crumbled
- cilantro leaves
- lime wedges
- salsa
- 1 or 2 ripe avocados, sliced
- sour cream or thick, whole milk yogurt
