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.
I first made these enchiladas when I wanted a comforting meal that packed in lots of veggies but took minimal effort. My family loves how flavorful and filling they are and how everything comes together in one pan for both baking and serving.
Ingredients
- Sweet potatoes: 2 medium sweet potatoes peeled and diced (about 3 cups)
- Kale: 2 cups chopped kale 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 GF if needed
- Shredded cheese: 1½ cups (170 g) cheddar Monterey Jack or Mexican blend
- Fresh cilantro: chopped optional garnish
- Avocado: sliced optional garnish
- Lime wedges: optional garnish
- Sour cream or Greek yogurt: optional garnish
Instructions
- Preheat Oven:
- Preheat the oven to 400°F (200°C) and lightly grease a large oven-safe skillet or baking dish.
- Prepare Vegetables:
- Toss sweet potatoes chopped kale red onion and garlic with olive oil cumin chili powder smoked paprika salt and pepper until well coated.
- Roast Vegetables:
- Spread the vegetable mixture evenly in the skillet and roast for 20 minutes stirring halfway through until sweet potatoes are just tender.
- Add Beans & Sauce:
- Remove skillet from oven and add black beans and ½ cup enchilada sauce to vegetables mixing gently.
- Prepare Tortillas:
- Warm tortillas briefly in microwave or dry pan to make them pliable.
- Assemble Enchiladas:
- 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 remaining enchilada sauce over the enchiladas and sprinkle with shredded cheese.
- Bake:
- Return skillet to oven and bake for 15 minutes until cheese is melted and bubbly.
- Garnish & Serve:
- Garnish with cilantro avocado lime wedges and sour cream if desired. Serve warm.
Save Sharing these enchiladas at family dinners always sparks happy conversation and second helpings. Even picky eaters go back for more thanks to the savory sweet and cheesy flavors.
Required Tools
Large oven-safe skillet or baking dish mixing bowl cutting board and knife spoon or spatula
Allergen Information
Contains dairy (cheese) use dairy-free cheese for vegan/allergy-friendly version. Contains gluten if using flour tortillas use certified gluten-free tortillas if required. Always check ingredient labels for hidden allergens.
Nutritional Information (per serving)
Calories: 430. Total Fat: 13 g. Carbohydrates: 64 g. Protein: 15 g
Save Try this recipe for a colorful dinner that keeps everyone asking for seconds. Enjoy the ease and flavor packed into every bite.
Kitchen Guide
- → Can I make this dish vegan?
Yes, simply replace the cheese with a dairy-free alternative or omit it entirely for a vegan-friendly version.
- → How do I prepare the sweet potatoes for baking?
Peel and dice the sweet potatoes into small cubes, then toss with olive oil and spices before roasting for even cooking and enhanced flavor.
- → What can I use instead of kale?
Spinach or Swiss chard can be swapped in if you prefer a milder leafy green in this dish.
- → Are corn or flour tortillas better for this dish?
Both work well; use corn tortillas for a gluten-free option or flour tortillas for a softer texture.
- → How can I add extra heat to the dish?
Add diced jalapeños to the vegetable mix or sprinkle chili flakes over the enchiladas before baking for a spicier kick.