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.
The first time I made these enchiladas, I was looking for a colorful weeknight dinner that everyone could customize. We loved how the sweet potatoes roasted perfectly and the black beans added just the right amount of heartiness—even the kale got devoured! Now it's a staple when we want something cozy but still healthy.
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 (gluten-free 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:
- Preheat the oven to 400°F (200°C). Lightly grease a large oven-safe skillet or baking dish.
- Mix vegetables and spices:
- 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.
- 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.
- Top and bake:
- Pour the remaining enchilada sauce over the enchiladas and sprinkle with shredded cheese.
- Final 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 We love serving enchiladas for casual family dinners—everyone can pick their favorite toppings. Sharing them straight from the skillet sparks laughter and seconds at our table!
Notes & Swaps
Spinach works perfectly in place of kale if you prefer a milder green. Adding diced jalapeno will give more heat, while using dairy-free cheese keeps this recipe vegan.
Allergen Information
Contains dairy from cheese and gluten in flour tortillas. For vegan or gluten-free needs, be sure to choose suitable alternatives and always check ingredient labels for hidden allergens.
Nutritional Information (per serving)
Calories: 430. Total Fat: 13 g. Carbohydrates: 64 g. Protein: 15 g. Nutrition may vary based on chosen cheese and tortillas.
Save These colorful enchiladas taste best fresh from the oven—don't forget those zesty toppings for even more flavor!
Recipe FAQ
- → Can I make this dish vegan?
Yes, replace the cheese with a dairy-free alternative or omit it altogether for a vegan-friendly version.
- → What can I substitute for kale?
Spinach or Swiss chard work well as alternatives, offering a similar texture and flavor.
- → How do I add extra heat to the dish?
Incorporate diced jalapeño or a pinch of cayenne pepper into the vegetable mixture before baking.
- → Are corn tortillas gluten-free?
Yes, corn tortillas are naturally gluten-free, but always check packaging if purchasing store-bought.
- → Can I prepare this ahead of time?
Assemble the layers in the pan and refrigerate before baking. Bake when ready for a fresh, hot meal.