Veggie Box kohlrabi, peeled and cubed
2 tsp olive oil
Veggie Box scallions, diced (the white portion)
1/2 of Veggie Box caraflex cabbage leaves, shredded
1 can black beans drained and rinsed
2 stalks of Veggie Box green garlic, minced (the white and lightest green part)
2 tbsp. of Veggie Box scallions (green portion), diced
1/2 cup of sharp cheddar cheese
1 1/2 teaspoon of chili powder
1 teaspoon of paprika
salt to taste
Veggie Box red enchilada sauce
8 corn/flour tortillas

2 tsp olive oil 1/2 of Veggie Box caraflex cabbage leaves, shredded 1 can black beans drained and rinsed 2 stalks of Veggie Box green garlic, minced (the white and lightest green part) 2 tbsp of Veggie Box scallions (green portion), diced 1/2 cup of sharp cheddar cheese 1 1/2 teaspoon of chili powder 1 teaspoon of paprika 8 corn/flour tortillas

Heat olive oil in a pan over medium heat, and add the kohlrabi. After a few minutes, add the scallions and cabbage greens, and a small splash of water. After a few more minutes, add the black beans, green garlic, chili powder, paprika, and salt. After a few more minutes, add a few tablespoons of the enchilada sauce to the pan. Cook until the kohlrabi are soft. Preheat the oven to 350 degrees. Wrap tortillas in a damp paper towel and steam in the microwave for 20 seconds. Oil the bottom of a baking dish. Fill each tortilla with approx. 1/4 cup of filling and roll up to contain the filling. Place each filled tortilla seam side down in the baking dish. Top with remaining enchilada sauce, your choice of cheese (optional) and place in the oven for 20 minutes. Top with the greens of the scallions, and optional avocado and jalapenos!