Description
Learn how to make delicious Sweet Potato Black Bean Enchiladas with this easy recipe. Perfect for a flavorful and satisfying vegetarian meal.
Ingredients
- 10 small corn tortillas (yellow or white)
- 710 g cubed sweet potatoes (skin on)
- 15 ml coconut or avocado oil (or sub vegetable oil)
- 5 ml ground cumin
- 5 ml smoked paprika
- 25 ml sea salt
- 475 g chopped kale (or other sturdy green)
- 30 ml water
- 1 15-ounce can black beans (drained // or sub pinto or vegetarian beans)
- 60 ml Red Enchilada Sauce (or store-bought)
- 710 ml Red Enchilada Sauce (divided // or store-bought)
- Cilantro
- Guacamole, avocado, or Avocado Crema (see notes for recipe)
Instructions
- Preheat the oven to 400°F (204°C) and arrange a rack in the center of the oven.
- Place the cubed sweet potatoes on a large baking sheet and lightly coat them with oil, cumin, paprika, and salt. Mix everything together.
- Roast the sweet potatoes in the oven for 20-25 minutes, or until they are tender and slightly caramelized. Allow them to cool and reduce the oven temperature to 350°F (176°C).
- While the sweet potatoes are baking, put the kale in a large skillet over medium heat with 2 tablespoons of water. Cover and steam for 4-5 minutes until the kale is softened but still bright green. Remove the lid and set aside. Alternatively, you can sauté the kale in a bit of oil.
- In a mixing bowl, combine the drained black beans with the steamed kale and roasted sweet potatoes. Pour the smaller amount of enchilada sauce over the mixture and stir to combine.
- Wrap the tortillas in a damp cloth and microwave for 30 seconds to make them more flexible. Alternatively, you can heat them in the oven for a few minutes.
- Spread approximately one-third of the enchilada sauce on the bottom of a 9×13-inch baking dish (or a similar size). Ensure it is evenly coated.
- Place a corn tortilla in the prepared dish to soak up the sauce. Flip it to coat both sides. Add about 1/3 cup of the filling, roll it up, and place it seam-side down at the edge of the dish. Repeat with the remaining tortillas, adding more sauce if necessary to keep them moist. Use any leftover filling to fill the edges of the dish. If you run out of space, continue assembling on a different plate.
- Drizzle the remaining enchilada sauce over the rolled enchiladas in a line down the center. For a drier result, use less sauce; for softer tortillas, use more sauce.
- Bake at 350°F (176°C) for 15-20 minutes until everything is heated through. Add your favorite toppings and serve. We recommend fresh jalapeño, cilantro, and avocado crema, though they are tasty on their own.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to a month. For reheating, place in a 350°F (176°C) oven for 15-20 minutes until warmed.
Notes
- Roast sweet potatoes in advance for time-saving convenience.
- Enhance spiciness by adding a dash of cayenne pepper to the sweet potatoes before roasting.
- Get creative by trying different bean varieties like pinto or black-eyed peas for a unique flavor profile.