A wholesome dish blending sweet potatoes, black beans, kale, and melted cheese baked with zesty sauce.
# What You'll 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 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 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
# Method:
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, diced red onion, and minced garlic. Toss with olive oil, ground cumin, chili powder, smoked paprika, salt, and black pepper until evenly coated.
03 - Spread the vegetable mixture evenly in the prepared skillet. Roast in the oven for 20 minutes, stirring once halfway through, until sweet potatoes are just tender.
04 - Remove skillet from oven. Add drained black beans and ½ cup enchilada sauce to the vegetables, mixing gently to combine.
05 - Warm tortillas briefly in the microwave or a dry pan to make them pliable for rolling.
06 - Spoon approximately ⅓ cup of filling onto each tortilla, roll tightly, and place seam-side down in the skillet atop the remaining filling.
07 - Pour remaining enchilada sauce evenly over rolled tortillas. Sprinkle shredded cheese on top.
08 - Return the skillet to the oven and bake for 15 minutes, until cheese is melted and bubbly.
09 - Garnish with chopped cilantro, sliced avocado, lime wedges, and a dollop of sour cream or Greek yogurt if desired. Serve warm.
