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.
The first time I made these enchiladas, my whole family was amazed by how flavorful and satisfying a vegetarian meal could be. Our kitchen was filled with the cozy aroma of spices and roasting vegetables.
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
- Optional garnishes: Fresh cilantro, sliced avocado, lime wedges, sour cream or Greek yogurt
Instructions
- Preheat & Prepare Pan:
- Preheat the oven to 400°F (200°C). Lightly grease a large oven-safe skillet or baking dish.
- Season Vegetables:
- In a large bowl, toss the diced sweet potatoes, chopped 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 & Sauce:
- Remove the skillet from the oven. Add black beans and ½ cup enchilada sauce to the vegetables and mix gently.
- Warm the Tortillas:
- Warm the tortillas briefly (microwave or in a dry pan) to make them pliable.
- Fill & Roll:
- Spoon about ⅓ cup filling onto each tortilla, roll up, and nestle seam-side down in the skillet on top of the remaining filling.
- Top & Bake:
- Pour the remaining enchilada sauce over the enchiladas and sprinkle with shredded cheese.
- Bake Enchiladas:
- Return the skillet to the oven and bake for 15 minutes, until cheese is melted and bubbly.
- Garnish & Serve:
- Garnish with cilantro, avocado, lime wedges, and a dollop of sour cream if desired. Serve warm.
Save One-pan dinners are a lifesaver on busy weeknights, and my children love helping roll up the tortillas before everything goes in the oven. It always brings us together over a colorful, nourishing meal.
Serving Suggestions
Pair these enchiladas with a light salad of crisp greens or enjoy with a side of Mexican rice for an even heartier meal.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat portions in the oven or microwave until warmed through.
Customizations
Add a diced jalapeño for extra heat, use dairy-free cheese for vegans, or experiment with different veggies like bell peppers or mushrooms.
Save This one-pan dish is flavorful and simple, making dinner easy and memorable. Enjoy every bite surrounded by friends or family!
Recipe FAQ
- → What kind of beans are used?
Black beans are used, providing protein and a creamy texture that complements the roasted vegetables.
- → Can I substitute kale with other greens?
Yes, spinach or chard work well as alternatives if you prefer a milder leafy green.
- → Is this dish suitable for gluten-free diets?
Use certified gluten-free tortillas to keep the dish gluten-free and delicious.
- → How can I make a vegan version?
Replace the cheese with dairy-free alternatives or omit it entirely for a vegan-friendly meal.
- → What spices create the flavor profile?
The dish features cumin, chili powder, and smoked paprika, offering a warm, smoky, and mildly spicy taste.
- → Can this be prepared ahead of time?
You can prepare the filling in advance and assemble just before baking for fresh textures and flavors.