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 chilly weeknight to satisfy both my craving for comfort food and my family's request for something healthy. The colorful veggies, gooey melted cheese, and tangy sauce come together so easily that it has quickly become one of our most requested dinners.
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
- Fresh cilantro: chopped (optional)
- Avocado: sliced (optional)
- Lime wedges: (optional)
- Sour cream or Greek yogurt: (optional)
Instructions
- Prep Oven & Skillet:
- Preheat oven to 400°F (200°C). Lightly grease a large oven-safe skillet or baking dish.
- Season Veggies:
- In a bowl, toss sweet potatoes, kale, red onion, and garlic with olive oil, cumin, chili powder, smoked paprika, salt, and pepper.
- Roast Veggies:
- Spread mixture in skillet. Roast for 20 minutes; stir halfway through. Sweet potatoes should be just tender.
- Add Beans & Sauce:
- Remove skillet, add black beans and ½ cup enchilada sauce. Mix gently to combine.
- Warm Tortillas:
- Warm tortillas briefly until pliable.
- Fill & Roll:
- Fill each tortilla with about ⅓ cup filling, roll, and place seam-side down in skillet over remaining filling.
- Top With Sauce & Cheese:
- Pour remaining enchilada sauce over tortillas. Sprinkle with shredded cheese.
- Bake:
- Bake 15 minutes, until cheese is melted and bubbly.
- Garnish & Serve:
- Top with cilantro, avocado, lime wedges, and sour cream if desired. Serve warm.
Save We love making this as a cozy weekend meal and often set out bowls of toppings so everyone can customize their own plate together at the table. Even picky eaters are excited to dig in when they see all the colorful layers.
Required Tools
Large oven-safe skillet or baking dish, mixing bowl, cutting board and knife, spoon or spatula.
Allergen Information
Contains dairy in cheese and gluten in flour tortillas; substitute dairy-free cheese and gluten-free tortillas as needed. Always check ingredient labels for allergens.
Nutritional Information (per serving)
Calories: 430, Total Fat: 13 g, Carbohydrates: 64 g, Protein: 15 g.
Save With bold flavors and satisfying textures, this one-pan meal makes weeknight dinners so simple and delicious. A sprinkle of lime and fresh cilantro really wakes up each bite!
Kitchen 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 spices enhance the flavors here?
Cumin, chili powder, and smoked paprika add warm, smoky depth balancing the sweetness of the potatoes.
- → Which greens work best aside from kale?
Spinach or Swiss chard can be used as alternatives, providing similar texture and nutrition.
- → Can I use gluten-free tortillas?
Absolutely, gluten-free corn or flour tortillas ensure this dish suits gluten-sensitive diets.
- → How do I reheat leftovers to keep them moist?
Cover with foil and warm gently in the oven or microwave to prevent drying out.