# What You Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (approximately 3 cups)
02 - 2 cups chopped kale, stems removed
03 - 1 small red onion, diced
04 - 2 cloves garlic, minced
→ Beans
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 (16 fl oz) enchilada sauce, store-bought or homemade
13 - 8 small corn or flour tortillas (gluten-free if required)
14 - 1½ cups (6 oz) 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 oven to 400°F. Lightly grease a large oven-safe skillet or baking dish.
02 - In a large bowl, combine diced sweet potatoes, chopped kale, diced red onion, and minced garlic. Add olive oil, ground cumin, chili powder, smoked paprika, salt, and black pepper; toss until evenly coated.
03 - Spread the vegetable mixture evenly in the prepared skillet. Roast for 20 minutes, stirring once halfway through, until sweet potatoes are tender.
04 - Remove skillet from oven and stir in black beans and ½ cup enchilada sauce gently into the vegetables.
05 - Briefly warm tortillas in the microwave or a dry skillet until pliable.
06 - Spoon approximately ⅓ cup filling onto each tortilla; roll tightly and place seam-side down in the skillet on top of the remaining vegetable mixture.
07 - Pour remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle shredded cheese on top.
08 - Bake the assembled dish for 15 minutes, or until cheese is melted and bubbly.
09 - Optionally garnish with freshly chopped cilantro, sliced avocado, lime wedges, and a dollop of sour cream or Greek yogurt. Serve warm.
