One of the things I aim for in every recipe is weeknight-easy. I tested this recipe Sweet Potato, Black Bean and Kale Enchiladas several times, trying to make it as simple as possible.
This version is a winner!
There are still several steps of prep work, but it’s not hard or too time-consuming. I’ve made these enchiladas both with corn tortillas and flour. The flour tortillas are much easier to work with. Store-bought corn tortillas can be pretty frustrating because they’re so fragile and seem to crumble if you look at them wrong.
I’ve also made this with the homemade enchilada sauce recipe found here. It’s so good! Making the sauce does add some time and fussing to the recipe, but it’s so much better than the canned version that it’s worth it. It’s not hard to make, but sometimes on a weeknight, carving out a few more minutes isn’t in the cards.
If you’re in a time-crunch, you could also skip rolling this up in tortillas to make enchiladas and just serve it over rice, quinoa or even cornbread. Warm the sauce and drizzle it over the top of the enchiladas. The homemade sauce would be amazing served this way!
Looking for ideas on What to Serve with Enchiladas and Tacos? I’ve got you covered!
Sweet Potato, Black Bean and Kale Enchiladas
- 2 sweet potatoes cut into 1/2 inch cubes
- 1 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp smoked paprika
- kosher salt to taste
- 5 ounce baby kale (2-3 cups)
- 15 ounce black beans rinsed and drained
- 10 ounce enchilada sauce
- 15 ounce tomato sauce
- 1 tsp garlic powder
- 10 tortillas
- Toss sweet potatoes, olive oil, cumin, smoked paprika and salt together in a a bowl. Spread sweet potatoes in a single layer on a baking sheet and roast at 425 degrees for 15 minutes, or until fork tender.
- While the potatoes roast, cook the kale in a skillet over medium heat in a bit of oil until it begins to wilt. Add 2-3 Tbs. of water to the skillet and cover until kale is cooked through and wilted.
- When the potatoes are done, toss them together with the kale and black beans.
- Stir enchilada sauce, tomato sauce, garlic powder together. Season to taste with salt.
- Spray a casserole dish with cooking spray and add a small amount of sauce to the bottom of the dish. Fill tortillas with the sweet potato filling, roll and place in the dish.
- Pour the sauce over the filled tortillas.
- Cook at 350 for 20-30 minutes.