Save to Pinterest 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 for a cozy weeknight dinner, wanting something comforting yet wholesome. The combination of sweet potatoes and kale pleasantly surprised my whole family—and now it is a regular rotation in our home.
Ingredients
- Sweet potatoes: 2 medium, peeled and diced (about 3 cups)
- Kale: 2 cups chopped, 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
- Corn or flour tortillas: 8 small (GF if needed)
- Shredded cheese: 1½ cups (170 g), cheddar, Monterey Jack, or Mexican blend
- Garnishes (optional): Fresh cilantro, sliced avocado, lime wedges, sour cream or Greek yogurt
Instructions
- Prepare oven and pan:
- Preheat oven to 400°F (200°C). Lightly grease a large oven-safe skillet or baking dish.
- Season vegetables:
- In a bowl, toss diced sweet potatoes, kale, red onion, and garlic with olive oil, cumin, chili powder, smoked paprika, salt, and pepper until coated.
- Roast mixture:
- Spread the seasoned vegetables in the skillet. Roast for 20 minutes, stirring halfway, until sweet potatoes are tender.
- Add beans and sauce:
- Remove skillet from oven. Add black beans and ½ cup enchilada sauce, mixing gently.
- Prepare tortillas:
- Warm the tortillas briefly so they are pliable.
- Fill tortillas:
- Spoon about ⅓ cup filling onto each tortilla, roll, and place seam-side down in the skillet on top of the remaining filling.
- Top and bake:
- Pour remaining enchilada sauce over enchiladas and sprinkle with shredded cheese.
- Bake again:
- Return skillet to oven and bake 15 minutes, until cheese is melted and bubbly.
- Garnish and serve:
- Top with cilantro, avocado, lime wedges, and sour cream if desired. Serve warm.
Save to Pinterest My family especially enjoys assembling the tortillas together—it has become an interactive dinner and always gets everyone excited for the meal.
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 a vegan version. Gluten present in flour tortillas; use GF tortillas if needed. Always check labels.
Nutritional Information
Per serving: Calories: 430, Total Fat: 13 g, Carbohydrates: 64 g, Protein: 15 g
Save to Pinterest Serve these enchiladas with a crisp salad or refreshing Mexican lager for a satisfying weeknight dinner. You will love how easy cleanup is with everything in one pan.
Recipe FAQs
- → How do I make this dish vegan?
Use dairy-free cheese or omit cheese entirely. You can also check the enchilada sauce ingredients for any animal products.
- → What can I substitute for kale?
Spinach or Swiss chard work well as alternatives if you prefer a milder green or softer texture.
- → Can I prepare this ahead of time?
Yes, you can assemble the enchiladas in advance and refrigerate. Bake them when ready to serve for best texture.
- → What type of tortillas work best?
Corn or flour tortillas can be used; for gluten-free needs, opt for certified gluten-free corn tortillas.
- → How can I add extra heat to the dish?
Add diced jalapeños to the vegetable mixture or choose a spicier enchilada sauce for a bolder kick.
- → What side dishes pair well with this meal?
Light salads, Mexican-style rice, or a crisp beer or light red wine complement the savory flavors nicely.