Save to Pinterest A vibrant nourishing twist on classic enchiladas featuring roasted sweet potatoes protein-rich black beans and hearty kale all baked together in one pan with zesty enchilada sauce and melty cheese.
I first made these one-pan sweet potato black bean & kale enchiladas for a weeknight dinner when I wanted something hearty but wholesome. The combination of roasted vegetables and melty cheese instantly became a favorite in our house.
Ingredients
- Sweet potatoes: 2 medium sweet potatoes peeled and diced (about 3 cups)
- Kale: 2 cups chopped kale tough stems removed
- Red onion: 1 small red onion diced
- Garlic: 2 cloves garlic minced
- Black beans: 1 (15 oz / 425 g) can black beans drained and rinsed
- Ground cumin: 1 tsp ground cumin
- Chili powder: 1 tsp chili powder
- Smoked paprika: ½ tsp smoked paprika
- Salt: ½ tsp salt
- Black pepper: ¼ tsp black pepper
- Olive oil: 2 tbsp olive oil
- Enchilada sauce: 2 cups (480 ml) enchilada sauce (store-bought or homemade)
- Tortillas: 8 small corn or flour tortillas (GF if needed)
- Shredded cheese: 1½ cups (170 g) shredded cheese (cheddar Monterey Jack or Mexican blend)
- Garnishes (optional): Fresh cilantro chopped sliced avocado lime wedges sour cream or Greek yogurt
Instructions
- Preheat oven:
- Preheat the oven to 400°F (200°C). Lightly grease a large oven-safe skillet or baking dish.
- Prepare veggies:
- In a large bowl toss diced sweet potatoes chopped kale red onion and garlic with olive oil cumin chili powder smoked paprika salt and pepper until well coated.
- Roast veggies:
- Spread the vegetable mixture evenly in the skillet. Roast for 20 minutes stirring halfway through until sweet potatoes are just tender.
- Add beans & sauce:
- Remove the skillet from the oven. Add black beans and ½ cup enchilada sauce to the vegetables and mix gently.
- Warm tortillas:
- Warm the tortillas briefly (microwave or in a dry pan) to make them pliable.
- Fill & roll:
- Spoon about ⅓ cup filling onto each tortilla roll up and nestle seam-side down in the skillet on top of the remaining filling.
- Add sauce & cheese:
- Pour the remaining enchilada sauce over the enchiladas and sprinkle with shredded cheese.
- Bake:
- Return the skillet to the oven and bake for 15 minutes until cheese is melted and bubbly.
- Garnish & serve:
- Garnish with cilantro avocado lime wedges and a dollop of sour cream if desired. Serve warm.
Save to Pinterest My kids love customizing their enchiladas with extra cheese and avocado making this recipe a fun family dinner we keep coming back to.
Required Tools
Large oven-safe skillet or baking dish mixing bowl cutting board and knife spoon or spatula
Allergen Information
Contains dairy (cheese) use dairy-free cheese for a vegan/allergy-friendly version. Contains gluten if using flour tortillas use certified gluten-free tortillas if required. Always check ingredient labels for hidden allergens.
Nutritional Information (per serving)
Calories: 430 Total Fat: 13 g Carbohydrates: 64 g Protein: 15 g
Save to Pinterest Serve these enchiladas with your favorite garnishes and a side of crisp salad for a perfect weeknight meal. Leftovers taste great the next day.
Recipe FAQs
- → Can I make this dish vegan?
Yes, substitute dairy cheese with a plant-based alternative or omit cheese altogether for a vegan-friendly meal.
- → What can I use if I don’t have kale?
Spinach is a great substitute and provides a similar texture and nutritional benefits.
- → How do I make this dish gluten-free?
Choose certified gluten-free corn or flour tortillas to keep the dish gluten-free.
- → Can I add more heat to the dish?
Incorporate diced jalapeños or a pinch of cayenne pepper to boost the spiciness.
- → What is the best way to warm tortillas?
Warm them briefly in a dry pan or microwave to make them pliable for rolling without tearing.
- → How should leftovers be stored?
Store in an airtight container in the refrigerator for up to 3 days and reheat thoroughly before serving.