Want a weeknight meal that’s both satisfying and nourishing? These Sweet Potato Black Bean Enchiladas are your answer. Packed with roasted sweet potatoes, hearty black beans, and crisp kale, this vegan dish offers a delightful twist for your next Mexican night.

• Cuisine: Mexican
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4-6

Why You’ll Love This Recipe

• Uses just nine ingredients, making it simple and budget-friendly.
• Vegan and can easily be made gluten-free with the right tortillas.
• Great make-ahead and freezer-friendly meal for busy weeknights.
• Rich in fiber and protein, perfect for a nourishing dinner.

Ingredients

• 10 small yellow or white corn tortillas: A gluten-free option, these provide structure for the enchiladas. Warm to increase pliability.
• 3 cups cubed sweet potatoes (skin on): Adds sweetness and body, becoming tender and slightly caramelized when roasted.
• 1 Tbsp coconut or avocado oil (or sub water): Helps roast the sweet potatoes, providing slight moisture. Water is a low-fat alternative.
• 1 tsp ground cumin: Infuses the dish with a warm, earthy flavor typical of Mexican cuisine.
• 1/2 tsp smoked paprika: Offers a smoky depth; regular paprika can be used if unavailable.
• 1/4 tsp sea salt: Enhances and balances the flavors of all ingredients.
• 2 cups chopped kale (or other sturdy green): Provides a nutritional boost and color contrast. Spinach would be a suitable substitute.
• 2 Tbsp water: Used to steam the kale, ensuring it remains tender and vibrant.
• 1 15-ounce can black beans (drained, or sub pinto or refried beans): A protein-rich base, essential for texture and heartiness.
• 1/4 cup Red Enchilada Sauce (or store-bought): Blends the filling, adding moisture and flavor.
• 3 cups Red Enchilada Sauce (divided, or store-bought): Coats and flavors the enchiladas throughout baking, keeping them moist.
• Cilantro: Fresh garnish for a vibrant, aromatic finish.
• Guacamole, avocado, or Avocado Crema: Optional toppings for added richness and creaminess.

How to Make It

Step 1: Prepare the Sweet Potatoes

Preheat your oven to 400°F (204°C). On a large baking sheet, toss cubed sweet potatoes with oil, cumin, paprika, and salt. Spread them out evenly and roast for 20-25 minutes, until they are fork-tender and caramelized. This step enhances their sweetness and texture, forming the base of your filling. Once done, set them aside to cool slightly and reduce the oven temperature to 350°F (176°C).

Step 2: Cook the Kale

In a large skillet over medium heat, add the chopped kale and 2 tablespoons of water. Cover and steam for 4-5 minutes, allowing the kale to soften while preserving its vibrant green color. This process makes the kale tender, perfectly integrating it into the filling.

Step 3: Assemble the Filling

In a large mixing bowl, combine the roasted sweet potatoes, steamed kale, and drained black beans. Mix in a quarter-cup of enchilada sauce to bind the ingredients together, ensuring a cohesive filling with every bite.

Step 4: Prepare the Tortillas

Wrap your tortillas in a damp cloth and microwave for 30 seconds to make them pliable. Alternatively, warm them directly on the oven rack. This step prevents the tortillas from cracking when rolled.

Step 5: Assemble and Bake

Spoon one-third of the enchilada sauce into a 9×13-inch baking dish, coating the bottom. Coat each tortilla in the sauce before filling it with about 1/3 cup of the mixture. Roll each filled tortilla tightly, placing them seam-side down in the dish. Pour remaining sauce over the top, adjusting the amount for your preferred dryness. Bake at 350°F (176°C) for 15-20 minutes, until heated through. Top with cilantro and any additional toppings before serving.

Recipe FAQs

Can I make these enchiladas ahead of time?

Yes, you can prepare and roll the enchiladas in advance, storing them in the refrigerator for up to 24 hours before baking. This makes dinner prep even quicker on a busy evening.

What can I use if I don’t have kale?

Spinach or Swiss chard are great substitutes for kale. Just be mindful that spinach cooks faster, so adjust steaming times accordingly to maintain texture.

How do I prevent my tortillas from cracking?

Ensuring your tortillas are sufficiently warmed before filling is key. Heating them either in the microwave or oven will make them more pliable, reducing the risk of tearing.