Sweet Potato, Black Bean and Kale Enchiladas
from Tiffany at eatathomecooks.com
Servings: 2 to 3
Calories: 884kcal
Ingredients
- 1 sweet potato cut into ½ inch cubes
- 1½ Tbs. olive oil
- ¾ tsp. cumin
- ¼-½ tsp. smoked paprika
- kosher salt to taste
- 2-2½ cups baby kale
- 15 oz. can black beans rinsed and drained
- 10 oz. can enchilada sauce
- 8 oz. can tomato sauce
- ¾ tsp. garlic powder
- 8 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 1-2 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: 884kcal | Carbohydrates: 147g | Protein: 32g | Fat: 21g | Saturated Fat: 4g | Sodium: 3562mg | Potassium: 2061mg | Fiber: 26g | Sugar: 24g | Vitamin A: 26138IU | Vitamin C: 120mg | Calcium: 393mg | Iron: 13mg