# Components:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (about 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 enchilada sauce (store-bought or homemade)
13 - 8 small corn or flour tortillas (gluten-free if desired)
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
# Method:
01 - Preheat the oven to 400°F. Lightly grease a large oven-safe skillet or baking dish.
02 - In a large bowl, toss the diced sweet potatoes, kale, red onion, and garlic with olive oil, cumin, chili powder, smoked paprika, salt, and pepper until evenly coated.
03 - Spread the vegetable mixture evenly in the skillet and roast for 20 minutes, stirring once halfway through, until the sweet potatoes are tender.
04 - Remove the skillet from the oven. Stir in the black beans and half a cup of enchilada sauce with the roasted vegetables.
05 - Warm the tortillas briefly in a microwave or dry pan to make them pliable.
06 - Spoon approximately one-third cup of filling onto each tortilla, roll it up, and arrange seam-side down in the skillet on top of the remaining filling.
07 - Pour the remaining enchilada sauce over the rolled tortillas and sprinkle evenly with shredded cheese.
08 - Return the skillet to the oven and bake for 15 minutes until the cheese melts and bubbles.
09 - Top with chopped cilantro, sliced avocado, lime wedges, and a dollop of sour cream, if desired. Serve warm.
