Save A vibrant, nourishing twist on classic enchiladas featuring roasted sweet potatoes, protein-rich black beans, and hearty kale baked together in one pan with zesty enchilada sauce and melty cheese.
I first made this dish when seeking a satisfying weeknight meal that packed in plenty of veggies and bold flavors. Its colorful layers and comforting ingredients quickly became a staple at home, and the way the cheese bubbles over is always a crowd-pleaser.
Ingredients
- Sweet potatoes: 2 medium, peeled and diced (about 3 cups)
- Kale: 2 cups, chopped with tough stems removed
- Red onion: 1 small, diced
- Garlic: 2 cloves, minced
- Black beans: 1 (15 oz / 425 g) can, drained and rinsed
- Ground cumin: 1 tsp
- Chili powder: 1 tsp
- Smoked paprika: ½ tsp
- Salt: ½ tsp
- Black pepper: ¼ tsp
- Olive oil: 2 tbsp
- Enchilada sauce: 2 cups (480 ml), store-bought or homemade
- Corn or flour tortillas: 8 small (use gluten-free if needed)
- Shredded cheese: 1½ cups (170 g), cheddar, Monterey Jack, or Mexican blend
- Fresh cilantro: chopped (optional)
- Avocado: sliced (optional)
- Lime wedges: (optional)
- Sour cream or Greek yogurt: (optional)
Instructions
- Preheat oven:
- Preheat oven to 400°F (200°C) and lightly grease a large oven-safe skillet or baking dish.
- Prep vegetables:
- In a large bowl, toss diced sweet potatoes, chopped kale, red onion, and garlic with olive oil, cumin, chili powder, smoked paprika, salt, and pepper until well coated.
- Roast vegetables:
- Spread the mixture evenly in the skillet and roast for 20 minutes, stirring halfway through, until sweet potatoes are just tender.
- Add beans and sauce:
- Remove from oven. Add black beans and ½ cup enchilada sauce, then mix gently with vegetables.
- Warm tortillas:
- Warm tortillas briefly in microwave or dry pan to make pliable.
- Fill and roll:
- Spoon about ⅓ cup filling onto each tortilla, roll up, and nestle seam-side down in the skillet on top of remaining filling.
- Top and bake:
- Pour the rest of the enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
- Bake:
- Return skillet to oven and bake 15 minutes, until cheese is melted and bubbly.
- Garnish and serve:
- Garnish with cilantro, avocado, lime wedges, and a dollop of sour cream if desired. Serve warm.
Save This recipe often makes family dinners feel festive, with everyone reaching for seconds. Topping with fresh avocado and lime is always a hit at our table.
Recipe Variations
You can swap spinach for kale or add a diced jalapeño for extra heat. If you prefer a tomato-forward sauce, try using homemade enchilada sauce for a personal touch.
Serving Suggestions
Pair these enchiladas with a crisp Mexican lager, light red wine, or a simple side salad with citrus dressing for a complete meal.
Nutrition Notes
Each serving provides 430 calories, 13 g total fat, 64 g carbohydrates, and 15 g protein, making it a filling meatless main dish.
Save Enjoy these colorful enchiladas fresh from the oven, and don't forget to add your favorite toppings for extra flavor.
Recipe FAQs
- → Can I make this dish vegan?
Yes, by using dairy-free cheese or omitting cheese entirely, you can enjoy a vegan-friendly version without losing the dish's flavors.
- → What can I substitute for kale?
Spinach works well as a substitute for kale, providing a milder flavor while maintaining a similar texture.
- → How do I make the tortillas easier to roll?
Warm the tortillas briefly in a microwave or dry pan to make them pliable and easier to roll without cracking.
- → Is it possible to add extra heat to the dish?
Adding a diced jalapeño or extra chili powder enhances the heat level to suit your taste preferences.
- → Can I prepare this in advance?
You can assemble the ingredients ahead of time and bake just before serving to ensure freshness and optimal texture.
- → What sides complement this dish?
A crisp Mexican lager or a light red wine pairs beautifully, balancing the hearty and spicy notes.