Sweet Potato Kale and Black Bean Enchiladas

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups cooked and diced sweet potatoes
• 2 cups chopped kale
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) enchilada sauce
• 8 flour tortillas
• 1 1/2 cups shredded cheese (cheddar or Mexican blend)
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Optional: sour cream and avocado for serving

Steps

1. 1 Preheat oven to 375°F (190°C).
2. 2 Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened.
3. 3 Stir in sweet potatoes, kale, black beans, cumin, chili powder, salt, and pepper. Cook until kale is wilted.
4. 4 Spread a thin layer of enchilada sauce in a 9x13-inch baking dish.
5. 5 Warm tortillas, then fill each with the sweet potato mixture and roll up.
6. 6 Place rolled enchiladas seam-side down in the baking dish.
7. 7 Pour remaining enchilada sauce over the enchiladas and sprinkle with cheese.
8. 8 Bake for 25-30 minutes until cheese is bubbly and edges are crispy.
9. 9 Garnish with cilantro before serving.

Equipment

• 9x13-inch baking dish
• Skillet
• Oven

Variations

• Substitute corn tortillas for a lower-carb option.
• Add diced green chiles for a kick of heat.

Substitutions

• Use spinach instead of kale if preferred.
• Substitute with a dairy-free cheese for a vegan option.

Pairings

• Mexican rice
• Black bean soup

Nutrition

Tips

• Use leftover cooked sweet potatoes to save time.
• For extra spice, add a diced jalapeño to the filling.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge, then reheat in a preheated 350°F oven until hot.

Serving Suggestions

• Serve with a fresh green salad and lime wedges.
• Top with sour cream and diced avocado for extra creaminess.

FAQ