Easy vegan enchiladas, stuffed with roasted sweet potato, black beans and kale.
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Total Time 50 minutesminutes
Servings 46
Ingredients
2sweet potatoescut into 1/2 inch cubes
1tbspolive oil
1tspcumin
1/2tspsmoked paprika
kosher salt to taste
5ouncebaby kale(2-3 cups)
15ounceblack beansrinsed and drained
10ounce enchilada sauce
15ouncetomato sauce
1tspgarlic powder
10tortillas
Instructions
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.