Sweet Potato, Black Bean and Kale Enchiladas
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 611kcal
Ingredients
- 2 large sweet potatoes cut into ½" cubes
- 1½ Tbs. olive oil
- 1½ tsp. cumin
- ¾ tsp. smoked paprika
- kosher salt to taste
- 4-5 cups baby kale
- 2 15 oz. cans black beans rinsed and drained rinsed and drained
- 2 10 oz. cans enchilada sauce
- 15 oz. tomato sauce
- 1½ tsp. garlic powder
- 16 tortillas
Instructions
- Toss sweet potatoes, olive oil, cumin, smoked paprika and salt together in a bowl.
- Spread sweet potatoes in a single layer on a baking sheet and roast at 425° for 15 minutes, or until fork-tender.
- While the potatoes roast, cook the kale in a skillet over medium heat in a bit of oil until it begins to wilt.
- Add 2-3 Tbs. of water to the skillet and cover until kale is cooked through and wilted.
- When the potatoes are done, toss them together with the kale and black beans.
- Stir enchilada sauce, tomato sauce, garlic powder together and season to taste with salt.
- Spray a casserole dish with cooking spray and add a small amount of sauce to the bottom of the dish.
- Fill tortillas with the sweet potato filling, roll and place in the dish.
- Cook at 350° for 20-30 minutes.
Nutrition
Calories: 611kcal | Carbohydrates: 107g | Protein: 25g | Fat: 11g | Saturated Fat: 2g | Sodium: 1803mg | Potassium: 1384mg | Fiber: 20g | Sugar: 16g | Vitamin A: 16415IU | Vitamin C: 62mg | Calcium: 233mg | Iron: 9mg