Save A vibrant, nourishing twist on classic enchiladas, featuring roasted sweet potatoes, protein-rich black beans, and hearty kale, all baked together in one pan with zesty enchilada sauce and melty cheese.
I love serving these enchiladas for weeknight dinners because they come together quickly and everyone enjoys customizing their toppings. The roasted sweet potatoes add a subtle sweetness that pairs perfectly with the spices and beans.
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 can (15 oz / 425 g), 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
- Fresh cilantro: chopped, optional for garnish
- Avocado: sliced, optional for garnish
- Lime wedges: optional for garnish
- Sour cream or Greek yogurt: optional for garnish
Instructions
- Prep & Roast Vegetables:
- Preheat the oven to 400°F (200°C). Lightly grease a large oven-safe skillet or baking dish. Toss diced sweet potatoes, chopped kale, red onion, and garlic with olive oil, cumin, chili powder, smoked paprika, salt, and pepper until well coated. Spread mixture evenly in the skillet and roast for 20 minutes, stirring halfway through, until sweet potatoes are just tender.
- Add Beans & Sauce:
- Remove skillet from oven. Add black beans and ½ cup enchilada sauce to vegetables and mix gently.
- Prepare the Tortillas:
- Warm tortillas briefly to make them pliable.
- Fill & Roll Enchiladas:
- Spoon about ⅓ cup filling onto each tortilla, roll up, and nestle seam-side down in the skillet over the remaining filling.
- Top & Bake:
- Pour remaining enchilada sauce over enchiladas and sprinkle with shredded cheese. Return skillet to oven and bake for 15 minutes, until cheese is melted and bubbly.
- Garnish & Serve:
- Garnish with cilantro, avocado, lime wedges, and sour cream as desired. Serve warm.
Save My kids always help roll the tortillas and love adding their favorite toppings like extra cheese or avocado, making dinnertime a fun, collaborative moment.
Required Tools
Large oven-safe skillet or baking dish, mixing bowl, cutting board and knife, spoon or spatula
Allergen Information
Contains dairy if using regular cheese and gluten if using flour tortillas. To make this dish allergy-friendly, use certified gluten-free tortillas and dairy-free cheese.
Nutritional Information
Calories: 430, Total Fat: 13 g, Carbohydrates: 64 g, Protein: 15 g (per serving)
Save Your next gathering will be a hit with these enchiladas. Enjoy warm and don't forget your favorite garnishes.
Recipe FAQs
- → Can I make this dish vegan?
Yes, substitute dairy cheese with plant-based alternatives or omit cheese entirely.
- → Is it possible to use spinach instead of kale?
Absolutely, spinach works well as a tender alternative to kale in this dish.
- → How do I ensure the sweet potatoes cook evenly?
Dice sweet potatoes uniformly and roast until just tender, stirring halfway through for even cooking.
- → Can I prepare this dish ahead of time?
Yes, assemble and refrigerate before baking, then bake just before serving for best results.
- → What sides pair well with this meal?
Crisp Mexican lager, light red wine, or fresh salads complement the flavors nicely.