# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (approximately 3 cups)
02 - 2 cups chopped kale, stems removed
03 - 1 small red onion, diced
04 - 2 cloves garlic, minced
→ Beans
05 - 1 can (15 oz) 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 (16 fl oz) enchilada sauce, store-bought or homemade
13 - 8 small corn or flour tortillas (use gluten-free tortillas if needed)
14 - 1½ cups (6 oz) 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
# How to Make It:
01 - Preheat the oven to 400°F. Lightly grease a large oven-safe skillet or baking dish.
02 - In a large bowl, toss the diced sweet potatoes, kale, red onion, and garlic with olive oil, cumin, chili powder, smoked paprika, salt, and pepper until evenly coated.
03 - Spread the vegetable mixture evenly in the skillet. Roast for 20 minutes, stirring halfway through, until sweet potatoes are tender.
04 - Remove the skillet from the oven. Stir in the black beans and ½ cup enchilada sauce gently with the vegetables.
05 - Warm tortillas briefly in the microwave or in a dry skillet to make them pliable.
06 - Spoon approximately ⅓ cup filling onto each tortilla, roll up tightly, and arrange seam-side down in the skillet atop the remaining filling.
07 - Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle with shredded cheese.
08 - Return the skillet to the oven and bake for 15 minutes, or until cheese is melted and bubbling.
09 - Garnish with chopped cilantro, sliced avocado, lime wedges, and a dollop of sour cream if desired. Serve warm.
