Pin 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.
The first time I made these one-pan enchiladas was on a busy weeknight when I wanted something substantial but simple. The colors and flavors always make me smile, and it's the kind of meal that brings everyone to the table.
Ingredients
- Sweet potatoes: 2 medium, peeled and diced (about 3 cups)
- Kale: 2 cups chopped, tough stems removed
- Red onion: 1 small, diced
- Garlic: 2 cloves, minced
- Black beans: 1 (15 oz / 425 g) can, drained and rinsed
- Ground cumin: 1 tsp
- Chili powder: 1 tsp
- Smoked paprika: ½ tsp
- Salt: ½ tsp
- Black pepper: ¼ tsp
- Olive oil: 2 tbsp
- Enchilada sauce: 2 cups (480 ml), store-bought or homemade
- Tortillas: 8 small corn or flour (GF if needed)
- Shredded cheese: 1½ cups (170 g), cheddar, Monterey Jack, or Mexican blend
- Fresh cilantro, chopped: optional garnish
- Sliced avocado: optional garnish
- Lime wedges: optional garnish
- Sour cream or Greek yogurt: optional garnish
Instructions
- Preheat oven:
- Preheat the oven to 400°F (200°C). Lightly grease a large oven-safe skillet or baking dish.
- Roast vegetables:
- 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. Spread evenly in the skillet. Roast for 20 minutes, stirring halfway through, until sweet potatoes are just tender.
- Add beans and sauce:
- Remove skillet from oven. Add black beans and ½ cup enchilada sauce to vegetables and mix gently.
- Warm tortillas:
- Microwave or heat tortillas briefly in a dry pan to make them pliable.
- Fill and roll:
- Spoon about ⅓ cup filling onto each tortilla, roll up, and place seam-side down in the skillet on top of the remaining filling.
- Add sauce and cheese:
- Pour remaining enchilada sauce over the enchiladas and sprinkle with shredded cheese.
- Bake:
- Return skillet to oven and bake for 15 minutes, until cheese is melted and bubbly.
- Garnish and serve:
- Top with cilantro, avocado, lime wedges, and a dollop of sour cream, if desired. Serve warm.
Pin My family always requests these for Taco Tuesday, and even picky eaters go for seconds. The fun part is adding everyone's favorite toppings and sharing stories around the dinner table.
Required Tools
Large oven-safe skillet or baking dish, mixing bowl, cutting board and knife, spoon or spatula.
Allergen Information
Contains dairy (cheese). For vegan or allergy-friendly, use dairy-free cheese. Contains gluten if using flour tortillas, so use certified gluten-free tortillas as needed. Always check ingredient labels for hidden allergens.
Nutritional Information
Per serving: Calories 430, Total Fat 13 g, Carbohydrates 64 g, Protein 15 g.
Pin Serve these vibrant enchiladas straight from the skillet and enjoy the rich flavors and easy cleanup. Leftovers keep well for a next-day lunch or dinner.
Recipe FAQ
- → Can I make this dish gluten-free?
Yes, by using certified gluten-free tortillas, this dish becomes gluten-free while maintaining its flavor and texture.
- → How do I prepare the sweet potatoes for optimal roasting?
Peel and dice the sweet potatoes into even cubes about 1-inch in size to ensure they roast evenly and become tender within 20 minutes.
- → Can I add more heat to the dish?
Absolutely, adding diced jalapeño peppers or increasing chili powder will boost the spiciness according to your preference.
- → What cheese works best for melting in this dish?
Cheddar, Monterey Jack, or Mexican blend cheeses melt well and complement the flavors without overpowering the vegetables.
- → Is it possible to make this dish vegan?
Yes, substitute regular cheese with dairy-free alternatives or omit cheese entirely, and use vegan-friendly enchilada sauce.
- → Can I substitute kale with other greens?
Spinach can be used as a milder alternative to kale, offering a softer texture and complementary flavor.