Roasted sweet potatoes, black beans, kale, and cheese baked with zesty sauce in one pan.
# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (about 3 cups)
02 - 2 cups chopped kale, tough stems removed
03 - 1 small red onion, diced
04 - 2 cloves garlic, minced
→ Legumes
05 - 1 (15 oz) can black beans, drained and rinsed
→ Spices & Seasonings
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - ½ teaspoon smoked paprika
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - 2 tablespoons olive oil
→ Assembly
12 - 2 cups enchilada sauce (store-bought or homemade)
13 - 8 small corn or flour tortillas (gluten-free if required)
14 - 1½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
→ Garnishes (optional)
15 - Fresh cilantro, chopped
16 - Sliced avocado
17 - Lime wedges
18 - Sour cream or Greek yogurt
# Directions:
01 - Preheat the oven to 400°F (200°C). Lightly grease a large oven-safe skillet or baking dish.
02 - In a large bowl, combine sweet potatoes, kale, red onion, and garlic. Toss with olive oil, ground cumin, chili powder, smoked paprika, salt, and black pepper until evenly coated.
03 - Spread the vegetable mixture evenly in the skillet. Roast for 20 minutes, stirring once halfway through, until sweet potatoes are tender.
04 - Remove the skillet from the oven. Stir in black beans and half of the enchilada sauce gently to combine with the roasted vegetables.
05 - Briefly warm the tortillas in the microwave or a dry pan until pliable.
06 - Spoon approximately ⅓ cup of the filling onto each tortilla, roll tightly, and place seam-side down atop the remaining filling in the skillet.
07 - Pour the remaining enchilada sauce over the rolled tortillas and evenly sprinkle with shredded cheese.
08 - Return the skillet to the oven and bake for 15 minutes, or until the cheese has melted and is bubbly.
09 - Garnish with fresh cilantro, sliced avocado, lime wedges, and a dollop of sour cream or Greek yogurt as desired. Serve warm.
