Roasted sweet potatoes, black beans, kale, and cheese baked together with zesty enchilada sauce.
# Components:
→ 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 - 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 (gluten-free if needed)
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 oven to 400°F. Lightly grease a large oven-safe skillet or baking dish.
02 - In a large bowl, combine diced sweet potatoes, chopped kale, diced red onion, and minced garlic. Toss with olive oil, ground cumin, chili powder, smoked paprika, salt, and black pepper until evenly coated.
03 - Spread the vegetable mixture evenly in the prepared skillet. Roast in the oven for 20 minutes, stirring halfway, until the sweet potatoes are tender.
04 - Remove skillet from oven. Stir in black beans and ½ cup of enchilada sauce gently into the roasted vegetables.
05 - Briefly warm tortillas in the microwave or a dry skillet to make them pliable.
06 - Spoon about ⅓ cup filling onto each tortilla. Roll up and arrange seam-side down on top of the remaining filling in the skillet.
07 - Pour remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
08 - Return skillet to oven and bake for 15 minutes, until cheese is melted and bubbly.
09 - Top with chopped cilantro, sliced avocado, lime wedges, and a dollop of sour cream or Greek yogurt as desired. Serve warm.
