Roasted sweet potatoes, black beans, and kale baked with enchilada sauce and melted cheese in one pan.
# What You Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (about 3 cups)
02 - 2 cups chopped kale, tough 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 & 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 needed)
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
# Steps:
01 - Preheat the 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, red onion, and garlic with olive oil, ground cumin, chili powder, smoked paprika, salt, and black pepper until evenly coated.
03 - Spread the vegetable mixture evenly in the skillet. Roast in the oven for 20 minutes, stirring halfway, until sweet potatoes are tender.
04 - Remove skillet from oven. Stir in black beans and half a cup of enchilada sauce to the roasted vegetables gently.
05 - Warm tortillas briefly in a microwave or dry pan to make them pliable.
06 - Spoon approximately one-third cup of filling onto each tortilla, roll tightly, and place seam-side down in the skillet atop remaining filling.
07 - Pour remaining enchilada sauce over the rolled enchiladas and sprinkle evenly with shredded cheese.
08 - Bake in the oven for 15 minutes or until cheese is melted and bubbly.
09 - Optionally garnish with chopped cilantro, sliced avocado, lime wedges, and a dollop of sour cream. Serve warm.
