Ingredients:

1 bunch lacinato kale, chopped

1 bunch Swiss chard, chopped

1 bunch spinach, chopped

1 can black beans, drained

2 cups vegetable stock

10 cremini mushrooms, sliced

1 medium onion, sliced thin

1 medium red pepper, sliced

2 fresh tomatoes, chopped

1 tsp. cumin

1 tsp. paprika

1 tsp. chili powder

5 cloves garlic, crushed

12 yellow corn tortillas

2 T liquid aminos

Sauce

2 avocados
1 cup loosely packed cilantro, stems removed
1/2 cup onion, chopped
2 cloves garlic
1 cup vegetable broth
Juice from 1 lemon

Directions:

For the sauce: In a blender, puree all ingredients until you have a smooth sauce. Set aside.

Preheat oven 375

Filling: In a saucepan heat to a medium and add some water, sautéed kale, Swiss chard and spinach until wilted. Strained the greens and set aside in a medium sized bowl. In the same saucepan sautéed mushrooms until they have released moisture and are soft. Add onions, bell pepper, tomato, garlic, beans, vegetable stock, liquid aminos and spices continue to cook until soft. Add the greens into the mixture and stir well.

Ensemble: Distribute the enchilada filling evenly throughout the warm tortillas. Coat the bottom of a baking dish with a thin layer of the sauce. Roll up the tortillas, and place seam side down in the dish. Pour the remaining sauce over the top of the enchiladas.

Bake for 25 minutes. Garnish with cilantro or fresh corn, tomatoes, and green onions before serving.