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Sweet Potato, Black Bean and Kale Enchiladas

Sweet Potato, Black Bean and Kale Enchiladas

Easy vegan enchiladas, stuffed with roasted sweet potato, black beans and kale.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 6


  • 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.