Sweet Potato Black Bean Enchiladas
Ingredients
The tortillas
-
10
pieces
small yellow or white corn tortillas
The filling
-
3
cups
cubed sweet potatoes (skin on)
-
1
Tbsp
coconut or avocado oil
-
1
tsp
ground cumin
-
½
tsp
smoked paprika
-
¼
tsp
sea salt
-
2
cups
chopped kale (or other sturdy green)
-
2
Tbsp
water
-
1
15-ounce can
black beans (drained)
-
¼
cup
Red Enchilada Sauce
The sauce
-
3
cups
Red Enchilada Sauce (divided)
For serving (optional)
-
to taste
Cilantro
-
to taste
Guacamole, avocado, or Avocado Crema
Instructions
- Preheat the oven to 400°F (204°C).
- Toss cubed sweet potatoes with oil, cumin, paprika, and salt, then bake for 20-25 minutes until tender.
- Steam kale in a skillet with water for 4-5 minutes until softened.
- In a bowl, combine black beans, steamed kale, and roasted sweet potatoes with some enchilada sauce.
- Warm tortillas in a damp cloth or microwave for 30 seconds.
- Spread some enchilada sauce in a baking dish, coat each tortilla with sauce, fill with the mixture, and roll them up.
- Place rolled tortillas seam-side down in the dish, pour remaining sauce over the top.
- Bake at 350°F (176°C) for 15-20 minutes until warmed through.
- Serve with desired toppings.
Nutrition Facts (estimated)
Servings
10 enchiladas
Calories
230
Total fat
3g
Total carbohydrates
44.9g
Total protein
7.3g
Sodium
480mg
Cholesterol
0mg
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