Delicious one-pan dish with sweet potatoes, black beans, kale, enchilada sauce, and melted cheese.
# Ingredient List:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (approx. 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 & Seasonings
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - ½ teaspoon smoked paprika
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - 2 tablespoons olive oil
→ Assembly
12 - 2 cups (16 fl oz) enchilada sauce, store-bought or homemade
13 - 8 small corn or flour tortillas (use gluten-free tortillas if preferred)
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
# Recipe Steps:
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, chopped kale, diced red onion, and minced garlic with olive oil, cumin, chili powder, smoked paprika, salt, and black pepper until evenly coated.
03 - Spread the vegetable mixture evenly in the prepared skillet and roast for 20 minutes, stirring halfway through, until sweet potatoes are tender.
04 - Remove skillet from oven and gently fold in black beans and ½ cup of enchilada sauce with the roasted vegetables.
05 - Warm tortillas briefly in the microwave or in a dry pan until pliable.
06 - Place about ⅓ cup of the filling on each tortilla, roll up, and arrange seam-side down atop the remaining filling in the skillet.
07 - Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle with shredded cheese.
08 - Return skillet to the oven and bake for 15 minutes until cheese is melted and bubbly.
09 - Top enchiladas with chopped cilantro, avocado slices, lime wedges, and a dollop of sour cream or Greek yogurt if desired. Serve warm.
