Flavorful blend of roasted sweet potatoes, black beans, kale, and melty cheese baked in enchilada sauce.
# Components:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (approximately 3 cups)
02 - 2 cups chopped kale, stems removed
03 - 1 small red onion, diced
04 - 2 cloves garlic, minced
→ Beans
05 - 1 can (15 oz) black beans, drained and rinsed
→ Spices and Seasonings
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - ½ teaspoon smoked paprika
09 - ½ teaspoon salt
10 - ¼ teaspoon ground black pepper
11 - 2 tablespoons olive oil
→ Assembly
12 - 2 cups enchilada sauce (store-bought or homemade)
13 - 8 small corn or flour tortillas (gluten-free if desired)
14 - 1½ 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
# Directions:
01 - Preheat the oven to 400°F (200°C). Lightly grease a large oven-safe skillet or baking dish.
02 - In a large bowl, combine diced sweet potatoes, chopped kale, red onion, and minced garlic. Toss with olive oil, ground cumin, chili powder, smoked paprika, salt, and black pepper until evenly coated.
03 - Spread the seasoned vegetables evenly in the prepared skillet. Roast for 20 minutes, stirring halfway through, until sweet potatoes are tender.
04 - Remove skillet from oven. Stir in the black beans and ½ cup of enchilada sauce gently until combined with the vegetables.
05 - Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
06 - Spoon approximately ⅓ cup of vegetable and bean filling onto each tortilla, roll tightly, and place seam-side down in the skillet atop the remaining filling.
07 - Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle shredded cheese over the top.
08 - Return the skillet to the oven and bake for 15 minutes, or until the cheese has melted and is bubbly.
09 - Remove from oven and garnish with chopped cilantro, sliced avocado, lime wedges, and sour cream or Greek yogurt if desired. Serve warm.
