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.
When I began making these enchiladas, I was searching for a weeknight dinner that would satisfy everyone while being simple to prepare and nourishing. The combination of sweet potatoes, black beans, and kale quickly became a household favorite for its flavor and vibrant colors.
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
- Preheat & Prepare Dish:
- 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 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 Veggie Mixture:
- 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 Tortillas:
- Warm the tortillas briefly to make them pliable (microwave or dry pan).
- 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.
- Add Sauce & Cheese:
- Pour the remaining enchilada sauce over the enchiladas and sprinkle with shredded cheese.
- Bake:
- 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 My family loves to gather around the table when I serve these enchiladas, with everyone adding their favorite garnishes and making each plate unique. It has become a comfort dish that brings us together and is always met with requests for seconds.
Required Tools
Large oven-safe skillet or baking dish, mixing bowl, cutting board and knife, spoon or spatula
Allergen Information
Contains dairy (cheese), gluten if using flour tortillas. Check labels for additional allergens and substitute as needed.
Nutritional Information
Per serving: Calories 430, Total Fat 13 g, Carbohydrates 64 g, Protein 15 g
Save This dish is delicious served fresh out of the oven and reheats well the next day. Enjoy sharing it with loved ones!
Recipe FAQ
- → Can I make this dish vegan?
Yes, simply substitute the cheese with a dairy-free alternative or omit it entirely for a vegan-friendly version.
- → What are good substitutes for kale?
Spinach or Swiss chard work well as alternatives, providing similar texture and nutrients.
- → How can I add extra heat to this dish?
Add diced jalapeño peppers during the vegetable mixing step to incorporate spicy flavor.
- → Are gluten-free tortillas suitable for this dish?
Yes, using certified gluten-free corn or flour tortillas keeps the dish gluten-free and delicious.
- → What wine pairs well with this meal?
A light red wine or a crisp Mexican lager complements the bold flavors beautifully.
- → Can I prepare this dish in advance?
Yes, you can assemble ahead and refrigerate before baking, then bake when ready to serve.