Pin this 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 prepared these one-pan sweet potato, black bean & kale enchiladas on a busy weeknight and was amazed by how satisfying the flavors were. The simple steps and minimal dishes make it a go-to for dinner when I want something hearty and wholesome.
Ingredients
- Sweet potatoes: 2 medium, peeled and diced (about 3 cups)
- Kale: 2 cups, chopped and 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
- Tortillas: 8 small corn or flour (use GF if needed)
- Shredded cheese: 1½ cups (170 g), cheddar, Monterey Jack, or Mexican blend
- Garnishes (optional): Chopped fresh cilantro, sliced avocado, lime wedges, sour cream or Greek yogurt
Instructions
- Prepare skillet:
- Preheat oven to 400°F (200°C). Lightly grease a large oven-safe skillet or baking dish.
- Season vegetables:
- Toss diced sweet potatoes, chopped kale, red onion, and minced garlic with olive oil, cumin, chili powder, smoked paprika, salt, and pepper in a large bowl until evenly coated.
- Roast vegetables:
- Spread the mixture evenly in the skillet and roast for 20 minutes, stirring halfway, until sweet potatoes are just tender.
- Add beans & sauce:
- Remove from oven. Stir black beans and ½ cup enchilada sauce into the vegetables.
- Fill and roll tortillas:
- Warm tortillas to soften. Spoon about ⅓ cup filling onto each tortilla, roll, and arrange seam-side down over the filling in the skillet.
- Top and bake:
- Pour remaining enchilada sauce over tortillas and sprinkle with shredded cheese.
- Bake until bubbly:
- Return skillet to oven for 15 minutes, until cheese is melted and sauce is bubbling.
- Garnish and serve:
- Top with chopped cilantro, avocado, lime wedges, and a dollop of sour cream if desired. Serve warm.
Pin this It always makes me smile to see my family gather around the table for these enchiladas, each one customizing their toppings to taste and reaching for seconds before I can sit down.
Required Tools
Large oven-safe skillet or baking dish, mixing bowl, cutting board, knife, spoon or spatula
Allergen Information
Contains dairy if cheese is used and gluten if flour tortillas are chosen. Always check ingredient labels for allergens to ensure everyone can enjoy this dish.
Nutritional Information
Per serving: 430 calories, 13 g total fat, 64 g carbohydrates, 15 g protein
Pin this Serve these colorful enchiladas with your favorite beverage for a crowd-pleasing meal that balances nutrition and comfort. Everyone will love customizing their plate with fresh garnishes.
Frequently Asked Recipe Questions
- → Can I make this dish vegan?
Yes, simply substitute regular cheese with a dairy-free alternative or omit cheese altogether to keep the rich flavors intact.
- → What tortilla options work best here?
Both corn and flour tortillas work well; for gluten-free needs, opt for certified gluten-free tortillas without compromising taste.
- → How do I add heat to the dish?
Incorporate diced jalapeños into the filling or add a pinch of extra chili powder to enhance spiciness according to your preference.
- → Can I substitute kale with other greens?
Absolutely, spinach can be used as a milder alternative to kale, providing a similar texture and nutritional boost.
- → What sides pair well with this entrée?
Consider serving with a crisp Mexican lager, light red wine, or a fresh salad to complement the bold flavors.