For the chunky veggie enchilada sauce, saute 1 small chopped yellow onion, 2 grated carrots, 1tbsp chilli powder and 1 tbsp cumin in 3 - 4 tbsp olive oil for 2 minutes in a large, deep skillet on medium heat.

If you’re using fresh tomatoes, dice 2 lbs of them and cook them with the carrots, onion and spices, cooking everything for 3 - 5 minutes.

If you're using canned tomatoes, saute the carrots, onion and spices first, then add 32oz crushed or diced tomatoes and simmer for 1 minute.

Okay, this is your base sauce.

Now add 3 - 5 minced cloves garlic and ½ bunch finely chopped collard greens or kale.

Simmer for another minute or so until the greens are cooked down into the sauce, then turn off the heat and add 1 can black beans or ½ lb. diced, cooked chicken.

Pre-heat the oven to 325 degrees.

Into a buttered, 9x13" casserole dish layer 12 taco size Ezekiel sprouted corn tortillas, 2 lbs grated, Alta Dena brand raw jack cheese and your freshly made sauce until everything is used up, saving 2 cups of the grated cheese for the top.

Bake uncovered for 30 minutes and serve with fresh chopped cilantro, avocado and wedges of lime. Whoah Dude, Yum!