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 first tried these enchiladas on a busy weeknight and was amazed at how quickly they came together and how satisfying they were. The sweet potatoes and kale add great texture and flavor making it a regular in our dinner rotation.
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
- Fresh cilantro: chopped optional
- Sliced avocado: optional
- Lime wedges: optional
- Sour cream or Greek yogurt: optional
Instructions
- Prep Oven & Pan:
- Preheat the oven to 400°F (200°C). Lightly grease a large oven-safe skillet or baking dish.
- Season Veggies:
- In a large bowl toss sweet potatoes kale red onion and garlic with olive oil cumin chili powder smoked paprika salt and pepper until well coated.
- Roast Vegetables:
- Spread the vegetable mixture evenly in the skillet. Roast for 20 minutes stirring halfway through until sweet potatoes are just tender.
- Add Black Beans & Sauce:
- Remove the skillet from the oven. Add black beans and ½ cup enchilada sauce to the vegetables and mix gently.
- Warm Tortillas:
- Warm tortillas briefly to make them pliable (use microwave or dry pan).
- Fill & Roll:
- Spoon about ⅓ cup filling onto each tortilla roll up and place seam-side down in the skillet on top of remaining filling.
- Top & Bake:
- Pour remaining enchilada sauce over enchiladas and sprinkle with shredded cheese.
- Bake Until Bubbly:
- Return the skillet to the oven and bake 15 minutes until cheese is melted and bubbly.
- Garnish & Serve:
- Garnish with cilantro avocado lime wedges and sour cream if desired. Serve warm.
Save The kids love helping with this recipe especially rolling the tortillas and choosing their favorite toppings. It always brings our family together around the table for a cozy meal.
Required Tools
Large oven-safe skillet or baking dish mixing bowl cutting board knife spoon or spatula.
Allergen Information
Contains dairy (cheese) and gluten if using flour tortillas. Opt for dairy-free cheese and gluten-free tortillas for allergy-friendly versions.
Nutritional Information (per serving)
Calories: 430 Total Fat: 13 g Carbohydrates: 64 g Protein: 15 g
Save These enchiladas offer a tasty twist for busy nights or family gatherings. Enjoy the bold flavors and customizable toppings in every bite.
Recipe FAQ
- → Can I make this dish vegan?
Yes, substituting dairy cheese with a plant-based alternative or omitting cheese entirely keeps the dish vegan while retaining flavor.
- → What can I use instead of kale?
Spinach works well as a substitute for kale, offering a similar texture and mild flavor.
- → How do I soften the sweet potatoes before assembling?
Roast diced sweet potatoes with spices and olive oil for about 20 minutes until tender but not mushy.
- → Are corn or flour tortillas better for this dish?
Either works; corn tortillas provide a gluten-free option, while flour tortillas offer a softer texture.
- → What are good garnishes to serve with this dish?
Fresh cilantro, sliced avocado, lime wedges, and a dollop of sour cream or Greek yogurt complement the flavors well.
- → Can I add heat to the dish?
Yes, including diced jalapeños or increasing chili powder adds a spicy kick tailored to your taste.