Save A vibrant twist on classic enchiladas, these one-pan sweet potato, black bean & kale enchiladas combine roasted vegetables, protein-rich beans, hearty greens, zesty sauce, and melty cheese for a nourishing meal everyone can enjoy.
I first made these enchiladas when I wanted something filling and wholesome without spending hours in the kitchen. My family loved how the sweet potatoes and kale absorb the spices and sauce, making every bite comforting and satisfying.
Ingredients
- Sweet potatoes: 2 medium, peeled and diced (about 3 cups)
- Kale: 2 cups chopped, 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 (GF if needed)
- Shredded cheese: 1½ cups (170 g), cheddar, Monterey Jack, or Mexican blend
- Garnishes (optional): Fresh cilantro, avocado, lime wedges, sour cream or Greek yogurt
Instructions
- Prep:
- Preheat the oven to 400°F (200°C). Lightly grease a large oven-safe skillet or baking dish.
- Roast Vegetables:
- In a large bowl, toss sweet potatoes, kale, red onion, and garlic with olive oil, cumin, chili powder, smoked paprika, salt, and pepper until coated.
- Bake:
- Spread vegetables in skillet and roast for 20 minutes, stirring halfway, until sweet potatoes are just tender.
- Add Beans:
- Remove skillet, add black beans and ½ cup enchilada sauce, mix gently.
- Warm Tortillas:
- Heat tortillas briefly to make them pliable.
- Fill & Roll:
- Spoon about ⅓ cup filling onto each tortilla, roll up, nestle seam-side down in skillet on filling.
- Top & Bake:
- Pour remaining sauce over enchiladas, sprinkle with cheese, bake 15 minutes until cheese is melted and bubbly.
- Garnish & Serve:
- Top with cilantro, avocado, lime wedges, and sour cream if desired. Serve warm.
Save My family always gathers around the table for this meal, and it quickly became a comfort food favorite everyone asks for again and again.
Serving Suggestions
Pair these enchiladas with a crisp Mexican lager or a light red wine. Add a side of salad or rice for a complete meal.
Make It Your Way
Add a diced jalapeño for extra heat, or swap spinach for kale if you prefer. Feel free to customize garnishes to suit your taste.
Nutrition Info
Each serving provides about 430 calories, 13 g fat, 64 g carbohydrates, and 15 g protein.
Save Enjoy these vibrant enchiladas fresh from the oven for optimal flavor and comfort. They're just as delicious reheated the next day!
Recipe FAQ
- → How do I make this dish gluten-free?
Use certified gluten-free tortillas to keep the dish gluten-free without altering the flavors or texture.
- → Can I prepare this in advance?
Yes, assemble the filling and tortillas ahead of time, then bake just before serving to preserve freshness.
- → What can I substitute for kale?
Spinach or Swiss chard work well as alternatives, offering a similar texture and mild flavor.
- → How to add extra spice?
Include diced jalapeños or add a pinch of cayenne pepper to the spice blend for a noticeable kick.
- → Is there a vegan option?
Replace cheese with dairy-free alternatives or omit it entirely, and use vegan-friendly enchilada sauce.
- → What toppings complement this dish?
Fresh cilantro, sliced avocado, lime wedges, and a dollop of sour cream or Greek yogurt enhance the flavors beautifully.