Hearty blend of sweet potatoes, black beans, kale, and cheese baked with bold sauce in one pan.
# What you need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (about 3 cups)
02 - 2 cups chopped kale, tough stems removed
03 - 1 small red onion, diced
04 - 2 cloves garlic, minced
→ Beans
05 - 1 (15 oz) can black beans, drained and rinsed
→ Spices & Seasonings
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 2 tablespoons olive oil
→ Assembly
12 - 2 cups enchilada sauce (store-bought or homemade)
13 - 8 small corn or flour tortillas (use gluten-free if needed)
14 - 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
→ Garnishes (optional)
15 - Fresh cilantro, chopped
16 - Sliced avocado
17 - Lime wedges
18 - Sour cream or Greek yogurt
# How to make it:
01 - Preheat oven to 400°F. Lightly grease a large oven-safe skillet or baking dish.
02 - In a large bowl, combine diced sweet potatoes, kale, red onion, and garlic with olive oil, cumin, chili powder, smoked paprika, salt, and pepper until evenly coated.
03 - Spread the vegetable mixture evenly in the skillet and roast for 20 minutes, stirring halfway through, until the sweet potatoes are tender.
04 - Remove skillet from oven. Add black beans and 1/2 cup enchilada sauce to the vegetables and stir gently to combine.
05 - Briefly warm the tortillas in a microwave or dry pan until pliable.
06 - Spoon about 1/3 cup filling onto each tortilla, roll up, and place seam-side down in the skillet atop the remaining filling.
07 - Pour remaining enchilada sauce over assembled enchiladas and sprinkle evenly with shredded cheese.
08 - Return skillet to oven and bake for 15 minutes, or until cheese is melted and bubbly.
09 - Top with chopped cilantro, sliced avocado, lime wedges, and a dollop of sour cream if desired. Serve warm.
