Roasted sweet potatoes, black beans, and kale combined and baked with zesty sauce and melted cheese.
# What You 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 and Seasonings
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 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 (GF if needed)
14 - 1 1/2 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
# How To Make:
01 - Preheat the oven to 400°F. Lightly grease a large oven-safe skillet or baking dish.
02 - In a large bowl, toss diced sweet potatoes, kale, red onion, and garlic with olive oil, cumin, chili powder, smoked paprika, salt, and black pepper until evenly coated.
03 - Spread the vegetable mixture evenly in the skillet. Roast for 20 minutes, stirring once halfway, until sweet potatoes are tender.
04 - Remove skillet from oven. Stir in black beans and 1/2 cup of enchilada sauce with the roasted vegetables gently.
05 - Warm the tortillas briefly in microwave or dry pan to soften and make pliable.
06 - Spoon approximately 1/3 cup filling onto each tortilla, roll up, and arrange seam-side down in the skillet atop the remaining filling.
07 - Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle shredded cheese on top.
08 - Return skillet to oven and bake for 15 minutes until cheese is melted and bubbly.
09 - Garnish with cilantro, avocado slices, lime wedges, and sour cream as desired. Serve warm.
