8 Guajillo chiles
2 Chipotle chiles, canned in adobo
1 T coconut oil or olive oil
1 T minced garlic
1/4 c diced onion
4 cups baby kale or swiss chard
1/4 cup room temperature water
15 oz can black beans, drained and rinsed
1/2 cup cojita or feta cheese
12 corn tortillas
Toast the guajillos in a medium sauce pan over medium heat, until skin barely blisters, taking care not to burn.
Remove guajillos from heat and submerge in 2 cups water, covered, for 15 minutes.
Remove guajillos from water and reserve water. Remove stems and seeds and rough chop with chipotle peppers.
Over medium heat, sautee onions in oil. Cook 3-4 minutes, until aromatic. Add garlic and cook 2 more minutes, stirring occasionally. Add peppers and stir to combine.
Add kale to mixture, with 1/4 cup of reserved water and stir. Cook for an additional 5-6 minutes.
Stir in black beans, add salt and pepper to taste. Simmer for 10 minutes.
Use package instructions for heating corn tortillas. Fill with bean mixture, top with cheese, and enjoy!