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🥙 Sweet Potato Black Bean Enchiladas

Sweet Potato Black Bean Enchiladas

🍽 Serves ⏲ Total Time
4 60 minutes

🧂 Ingredients

  • 🍠 2 lb sweet potatoes
  • 🫒 2 Tbsp extra virgin olive oil
  • 🌿 1 tsp cumin
  • 🌶 0.5 tsp chili powder
  • 🧂 0.25 tsp salt
  • 🧂 0.25 tsp black pepper
  • 🥬 1 bunch curly kale
  • 🥫 8 oz can black beans
  • :sauce: 1 cup (225 g) enchilada sauce
  • 🧀 1 cup (113 g) shredded cheddar or Monterey jack cheese
  • 🍞 8 tortillas
  • 🥑 some avocado
  • 🌿 some cilantro

🍳 Cookware

  • 1 rimmed baking sheet
  • 1 9x13-inch baking dish
  • 1 mixing bowl

📝 Instructions

Step 1

Preheat the oven to 400°F (200°C). Peel and dice the sweet potatoes into ½-inch cubes.

Step 2

Toss the sweet potatoes with olive oil, cumin, chili powder, salt, and pepper on a rimmed baking sheet. Roast for 20 to 25 minutes until tender.

Step 3

While the sweet potatoes are roasting, remove the stems from the kale and finely chop the leaves. Steam the kale for 5 minutes until tender.

Step 4

Alternatively, sweet onion (optional), about 5 minutes. Also, add black beans to the pot and garlic (optional) right before the kale.

Step 5

Add drained black beans to a mixing bowl with steamed kale and roasted sweet potatoes. Add the smaller measurement of enchilada sauce to the kale and sweet potatoes and stir to combine.

Step 6

Pour ¼ cup of the enchilada sauce into the bottom of a 9x13-inch baking dish.

Step 7

Warm the tortillas in the microwave for 30 seconds until pliable.

Step 8

Fill each tortilla with about ⅓ cup of the sweet potato mixture. Roll up the tortillas and place them seam-side down in the baking dish.

Step 9

Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with cheese.

Step 10

Bake for 15 to 20 minutes until the cheese is melted and bubbling.

Step 11

Serve with avocado and fresh cilantro.

🔗 Source

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