Sweet Potato, Black Bean and Kale Enchiladas
Easy vegan enchiladas, stuffed with roasted sweet potato, black beans and kale.
Servings 4 6
Ingredients
- 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
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.
- Pour the sauce over the filled tortillas.
- Cook at 350 for 20-30 minutes.