Hearty baked dish combining sweet potatoes, black beans, kale, enchilada sauce, and melted cheese.
# Components:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (about 3 cups)
02 - 2 cups chopped kale, stems removed
03 - 1 small red onion, diced
04 - 2 cloves garlic, minced
→ Beans
05 - 1 (15 oz) can black beans, drained and rinsed
→ Spices and Seasonings
06 - 1 tsp ground cumin
07 - 1 tsp chili powder
08 - ½ tsp smoked paprika
09 - ½ tsp salt
10 - ¼ tsp black pepper
11 - 2 tbsp 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)
→ Optional Garnishes
15 - Fresh cilantro, chopped
16 - Sliced avocado
17 - Lime wedges
18 - Sour cream or Greek yogurt
# Directions:
01 - Preheat oven to 400°F. Lightly grease a large oven-safe skillet or baking dish.
02 - Combine diced sweet potatoes, chopped kale, red onion, and garlic in a large bowl. Toss with olive oil, ground cumin, chili powder, smoked paprika, salt, and black pepper until evenly coated.
03 - Spread the seasoned vegetable mixture evenly in the skillet. Roast for 20 minutes, stirring halfway, until sweet potatoes are tender.
04 - Remove skillet from oven. Stir in black beans and ½ cup enchilada sauce into vegetables gently.
05 - Warm tortillas briefly to increase pliability, using microwave or dry pan.
06 - Spoon about ⅓ cup of filling onto each tortilla, roll up, and place seam-side down in skillet atop remaining filling.
07 - Pour remaining enchilada sauce over assembled rolls and sprinkle shredded cheese evenly on top.
08 - Return skillet to oven and bake for 15 minutes until cheese is melted and bubbly.
09 - Top with cilantro, avocado slices, lime wedges, and a dollop of sour cream if desired. Serve warm.
