Heat oven to 350˚ F.

Prepare the Vegan Cheese Sauce: Combine ingredients in blender and puree. 

Grease a 9 x 13 ceramic dish with olive oil. 

Place the onion and garlic in a medium-large sauté pan in ¼ cup of water. Cook on medium heat for about 5 minutes, stirring often. 

Add another ¼ cup water to the pan (if needed) to keep the onions from sticking. Let the onion and garlic cook for another two minutes. 

Meanwhile, chop the kale. 

Add the kale to the pan, along with another ¼ cup of water. Cook another 5 minutes until onions are translucent, kale is wilted and water is absorbed. 

Add the beans and enchilada sauce to the pan and combine. Then, either take half of the mixture and pulse a few times in a blender (leave it chunky), or use an immersion blender and blend half of the bean mixture in the pan. 

Mix the blended and non-blended bean mixtures together in the pan. 

Place 4 corn tortillas on the bottom of the casserole dish (they will overlap). Cover the tortillas with half the bean mixture from the pan and smooth out. 

Add 1/2 cup of the cheese sauce in a thin layer on top of the bean mixture. Be sure to spread it out evenly. 

Lay 3–4 more tortillas on top of the bean mixture, covering the whole width of the dish. Add the other half of the bean mixture and smooth out again. Add another 1/2 cup of the cheese sauce, in a thin layer, as before. 

Lay 3–4 tortillas over that second layer of beans. Then spread the last 1/2 cup of the cheese sauce, in a thin and even layer. Add a little more if it doesn’t feel like enough. 

Bake the casserole, uncovered, for 15 minutes.