Hearty blend of sweet potatoes, black beans, kale, and cheese baked in zesty sauce for a nourishing meal.
# Components:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (approx. 3 cups)
02 - 2 cups chopped kale, stems removed
03 - 1 small red onion, diced
04 - 2 cloves garlic, minced
→ Beans
05 - 1 can (15 oz) black beans, drained and rinsed
→ Spices and Seasonings
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - ½ teaspoon smoked paprika
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - 2 tablespoons 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)
→ Garnishes (optional)
15 - Fresh cilantro, chopped
16 - Sliced avocado
17 - Lime wedges
18 - Sour cream or Greek yogurt
# Method:
01 - Set oven to 400°F and lightly grease a large oven-safe skillet or baking dish.
02 - In a large bowl, toss sweet potatoes, kale, red onion, and garlic with olive oil, cumin, chili powder, smoked paprika, salt, and black pepper until evenly coated.
03 - Transfer the vegetable mixture to the skillet and roast for 20 minutes, stirring once halfway through, until sweet potatoes are tender.
04 - Remove skillet from oven, fold in black beans and half a cup of enchilada sauce gently into the vegetables.
05 - Warm tortillas briefly in the microwave or a dry skillet until flexible.
06 - Place approximately one-third cup of filling on each tortilla, roll tightly, and arrange seam-side down on top of the remaining vegetable mixture in the skillet.
07 - Pour remaining enchilada sauce evenly over the rolled tortillas and sprinkle shredded cheese on top.
08 - Return the skillet to the oven and bake for 15 minutes or until cheese is melted and bubbling.
09 - Top with fresh cilantro, sliced avocado, lime wedges, and a dollop of sour cream if desired. Serve warm.
