Save to Pinterest 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 made these enchiladas on a busy weeknight and was thrilled with how simple the one-pan method was. The sweet potatoes become caramelized and tender which pairs beautifully with earthy kale and creamy black beans for a flavorful dinner everyone enjoyed.
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
- Tortillas: 8 small corn or flour (GF if needed)
- Shredded cheese: 1½ cups (170 g) cheddar Monterey Jack or Mexican blend
- Garnishes (optional): chopped cilantro sliced avocado lime wedges sour cream or Greek yogurt
Instructions
- Prep the oven and pan:
- Preheat oven to 400°F (200°C). Lightly grease a large oven-safe skillet or baking dish.
- Season & roast vegetables:
- Toss diced sweet potatoes chopped kale red onion and garlic with olive oil cumin chili powder smoked paprika salt and pepper. Spread in skillet and roast for 20 minutes stirring halfway.
- Add beans & sauce:
- Remove skillet from oven. Mix in black beans and ½ cup enchilada sauce.
- Warm tortillas & fill:
- Warm tortillas until pliable. Spoon about ⅓ cup filling into each roll up and arrange seam-side down in skillet.
- Top & bake:
- Pour remaining enchilada sauce over enchiladas. Sprinkle with shredded cheese. Bake 15 minutes until cheese is melted and bubbly.
- Garnish & serve:
- Top with cilantro avocado lime and a dollop of sour cream if desired. Serve warm.
Save to Pinterest My kids love helping roll up the enchiladas and sprinkle on the cheese. It always turns into a lively family activity around the kitchen counter.
Serving Suggestions
Pair these enchiladas with a simple green salad or Spanish rice for a complete satisfying meal.
Make Ahead & Storage
Assemble up to step 7 ahead of time store covered in the fridge and bake just before serving. Leftovers keep well in an airtight container for up to 3 days.
Dietary Notes
This recipe easily adapts for vegan or gluten-free diets by swapping out cheese and tortillas as needed. Always check ingredients for allergens.
Save to Pinterest Enjoy these wholesome enchiladas fresh from the oven with all your favorite toppings. They make a crowd-pleasing vegetarian dinner any night of the week.
Questions & Answers
- → Can I make this dish vegan?
Yes, by using dairy-free cheese or omitting cheese altogether, this dish can easily suit a vegan diet.
- → What are good substitutions for kale?
Spinach can be used as a milder alternative, providing a similar leafy texture and nutrients.
- → How can I add heat to this dish?
Add diced jalapeños to the filling or sprinkle chili powder to increase the spice level.
- → Are gluten-free tortillas suitable here?
Yes, certified gluten-free corn or flour tortillas can be used to accommodate gluten sensitivities.
- → What cooking tools are recommended?
A large oven-safe skillet or baking dish is best for roasting and baking all ingredients together.
- → Can I prepare this ahead of time?
You can assemble the enchiladas in advance and bake them just before serving to save time.