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!
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