Fiesta Enchilada Skillet

Peel and dice the onion. Mince the garlic. Destem the kale and roughly chop the leaves. Remove the husk from the corn and cut the corn kernels off of the cob. Drain and rinse the black beans.

Place a large oven-safe skillet over medium-high heat with 1 tbsp vegetable oil. Add the diced onion, minced garlic, and a pinch of salt and pepper and cook until softened, about 3 to 5 minutes. Add the chopped kale, black beans, diced tomatoes, mole spice, cumin, and ¼ tsp salt and cook, stirring occasionally, until slightly thickened, about 4 to 6 minutes.

Thinly slice the corn tortillas into ¼ inch thick strips. Place a small skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add the tortilla strips and cook, tossing occasionally, until lightly browned and crispy, about 2 to 3 minutes. Transfer to a paper towel-lined plate and sprinkle with salt.

Set the oven to broil on low. Add the corn kernels to the skillet with the mole black beans and stir to combine. Sprinkle the skillet with mozzarella and transfer to the oven to broil until hot and bubbly, about 3 to 4 minutes.

Halve the avocado, remove the pit, and slice the flesh. Top the fiesta enchilada skillet with the sliced avocado and squeeze the juice from half the lime over. Serve with crispy tortillas and lime wedges.