# 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 & 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 required)
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 the oven to 400°F. Lightly grease a large oven-safe skillet or baking dish.
02 - In a large bowl, toss diced sweet potatoes, chopped kale, red onion, and garlic with olive oil, ground 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 halfway, until sweet potatoes are just tender.
04 - Remove skillet from oven. Add black beans and ½ cup enchilada sauce to the vegetables, mixing gently to combine.
05 - Briefly warm tortillas in the microwave or a dry pan until pliable.
06 - Place about ⅓ cup filling on each tortilla, roll up, and nestle seam-side down in the skillet atop remaining filling.
07 - Pour remaining enchilada sauce over rolled tortillas and sprinkle with shredded cheese.
08 - Return skillet to oven and bake for 15 minutes, until cheese is melted and bubbly.
09 - Garnish with chopped cilantro, sliced avocado, lime wedges, and a dollop of sour cream or Greek yogurt if desired. Serve warm.
