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 on a busy weeknight and was amazed at how every layer soaked up flavor in the oven. My family now requests them whenever we need a comforting dinner with vibrant veggies.
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 chopped sliced avocado lime wedges sour cream or Greek yogurt
Instructions
- Preheat oven:
- Preheat the oven to 400°F (200°C). Lightly grease a large oven-safe skillet or baking dish.
- Toss and season vegetables:
- In a large bowl toss the diced 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. Roast for 20 minutes stirring halfway through until sweet potatoes are just tender.
- Add beans and sauce:
- Remove the skillet from the oven. Add black beans and ½ cup enchilada sauce to the vegetables and mix gently.
- Warm tortillas:
- Warm the tortillas briefly (microwave or in a dry pan) to make them pliable.
- Fill and roll:
- 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 and cheese:
- Pour the remaining enchilada sauce over the enchiladas and sprinkle with shredded cheese.
- Bake:
- Return the skillet to the oven and bake for 15 minutes until cheese is melted and bubbly.
- Garnish and serve:
- Garnish with cilantro avocado lime wedges and a dollop of sour cream if desired. Serve warm.
Save Sharing these enchiladas always sparks laughter and togetherness at our table. It has quickly become a tradition for our weekends when everyone wants a hearty meal without the fuss.
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 allergy-friendly version. Contains gluten if using flour tortillas so opt for certified gluten-free tortillas if needed. Always check labels for hidden allergens.
Nutritional Information (per serving)
Calories: 430 Total Fat: 13 g Carbohydrates: 64 g Protein: 15 g
Save Serve these enchiladas hot with fresh garnishes. Let everyone add their favorite toppings for a personal touch at the table.
Recipe Guide
- → Can I make this dish vegan?
Yes, substitute dairy cheese with a plant-based alternative or omit cheese entirely for a vegan-friendly version.
- → What’s the best way to prepare the sweet potatoes?
Dice sweet potatoes uniformly and roast them until just tender to enhance sweetness and texture before assembling.
- → Can I substitute kale with other greens?
Spinach or Swiss chard can be used as milder leafy greens that complement the other ingredients well.
- → How do I ensure tortillas remain pliable?
Warm tortillas briefly in a microwave or dry pan to soften them and make rolling easier.
- → What spices are used for seasoning?
A combination of cumin, chili powder, smoked paprika, salt, and black pepper creates a balanced, smoky flavor profile.