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 made these enchiladas for a weeknight dinner when I wanted something filling but wholesome. The sweet potatoes turn deliciously tender in the oven, while the black beans and kale create a hearty base that everyone in my family loved.
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, for garnish (optional)
- Sliced avocado: for garnish (optional)
- Lime wedges: for garnish (optional)
- Sour cream or Greek yogurt: for garnish (optional)
Instructions
- Prepare the skillet:
- Preheat the oven to 400°F (200°C). Lightly grease a large oven-safe skillet or baking dish.
- Toss vegetables:
- 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 beans and sauce:
- Remove skillet from the oven. Add black beans and ½ cup enchilada sauce, and mix gently.
- Warm tortillas:
- Warm tortillas briefly in a microwave or dry pan to make them pliable.
- Assemble enchiladas:
- Spoon about ⅓ cup filling onto each tortilla, roll up, and nestle seam-side down in the skillet on top of the remaining filling.
- Add sauce and cheese:
- Pour the remaining enchilada sauce over enchiladas and sprinkle with shredded cheese.
- Bake:
- Return skillet to oven and bake for 15 minutes, until cheese is melted and bubbly.
- Garnish and serve:
- Garnish with cilantro, avocado, lime wedges, and a dollop of sour cream, if desired. Serve warm.
Save We love making these for busy family nights. Everyone gets to customize toppings, and the whole pan disappears quickly, so there are rarely leftovers.
Variations
You can swap spinach for kale, add a diced jalapeño for extra heat, or use different types of cheese based on your preference. These enchiladas are very versatile.
Serving Suggestions
Pair these enchiladas with a crisp Mexican lager, light red wine, or a simple side salad. They're also delicious with extra lime juice squeezed on top.
Nutritional Information
Each serving contains about 430 calories, 13 g fat, 64 g carbohydrates, and 15 g protein, making this a satisfying vegetarian meal.
Save Make these enchiladas once and they might become your new go-to for lively weeknight dinners. It's a nourishing, flavor-packed main you can feel great about serving.
Cooking Questions & Answers
- → Can I make this dish vegan?
Yes, by substituting dairy cheese with a plant-based alternative or omitting cheese altogether, you can enjoy a vegan version.
- → What are some good substitutes for kale?
Spinach or Swiss chard work well as alternatives and offer a similar texture and flavor profile.
- → How do I make these enchiladas gluten-free?
Use certified gluten-free corn or flour tortillas to ensure the dish remains gluten-free.
- → Can I add heat to this dish?
Yes, adding diced jalapeños or extra chili powder can provide a spicy kick to the flavors.
- → What sides pair well with this meal?
A crisp Mexican lager or a light red wine complements the rich, roasted flavors beautifully.
- → How do I reheat leftovers?
Reheat in the oven at a moderate temperature until warmed through to keep the cheese melted and the filling moist.