A nourishing blend of roasted sweet potatoes, black beans, kale baked with melty cheese and zesty sauce.
# What you'll need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (approximately 3 cups)
02 - 2 cups chopped kale, 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 (use gluten-free if required)
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, toss sweet potatoes, kale, red onion, and garlic with olive oil, cumin, chili powder, smoked paprika, salt, and pepper until evenly coated.
03 - Spread the vegetable mixture evenly in the skillet. Roast for 20 minutes, stirring once halfway through, until sweet potatoes are tender.
04 - Remove skillet from oven. Stir black beans and ½ cup enchilada sauce into the roasted vegetables gently.
05 - Warm tortillas briefly in a microwave or dry pan to make them pliable.
06 - Spoon about ⅓ cup filling onto each tortilla, roll up tightly, and arrange seam-side down atop remaining filling in the skillet.
07 - Pour remaining enchilada sauce over the assembled tortillas. Evenly sprinkle shredded cheese on top.
08 - Return skillet to oven and bake for 15 minutes until cheese is melted and bubbly.
09 - Top with optional cilantro, avocado slices, lime wedges, and a dollop of sour cream. Serve warm.
