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Sweet Potato & Black Bean Enchiladas

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Ingredients
  

  • 10 small corn tortillas
  • 3 cups sweet potatoes cut into ½-inch cubes
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp Mexican oregano or regular
  • ¼ tsp salt or to taste
  • 2 cups chopped kale
  • 2 tbsp water
  • 1 15 oz can black beans, rinsed and drained
  • ¼ cup enchilada sauce
  • 3 cups red enchilada sauce divided
  • Fresh cilantro for garnish (optional)
  • Sliced avocado or guacamole for serving (optional)

Instructions
 

  • Preheat oven to 375°F.
  • Place the sweet potatoes on a parchment-lined baking sheet. Sprinkle with the cumin, smoked paprika, Mexican oregano and salt. Toss to coat and roast for 20–25 minutes or until fork tender. You may also steam the sweet potatoes if preferred.
  • Meanwhile, place the kale and water in a skillet. Cover and cook for 2–3 minutes, just until wilted.
  • In a large bowl, combine the roasted sweet potatoes, kale, black beans and ¼ cup enchilada sauce. Stir gently to combine.
  • Spread about 1 cup of enchilada sauce into the bottom of a 9 x 13-inch baking dish.
  • Warm the tortillas until pliable. Fill each tortilla with the sweet potato mixture, roll tightly and place seam-side down in the baking dish.
  • Pour the remaining enchilada sauce over the enchiladas.
  • Bake uncovered for 20–25 minutes, until heated through and bubbling.
  • Garnish with fresh cilantro and serve with avocado, guacamole OR a drizzle of my Cilantro-lime Sauce.