Sweet Potato, Kale and Black Bean Enchiladas

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Hands down the best vegetarian enchiladas ever. Say hello to these Sweet Potato, Kale and Black Bean Enchiladas!

Black Bean Sweet Potato Enchiladas from www.whatsgabycooking.com (@whatsgabycookin)

Okay let’s get one thing out of the way up front… I’m a die hard enchilada fan but I MUCH prefer them with flour tortillas. They are more pliable and I love their texture once they bake down a bit. I know thats sacrilegious to some, so feel free to use corn if that’s more your jam. I’ve done it before here and I have to admit they are delicious. I’m just a flour kinda girl.

Black Bean Sweet Potato Enchiladas from www.whatsgabycooking.com (@whatsgabycookin)

Okay… now that we’ve got that out of the way let’s talk about these babies! I’m having a moment with all things Sweet Potatoes, Kale and Black Beans. They all just work so well together, and I thought why not stuff them into some enchiladas, smother them with enchilada sauce, cheese and a chipotle crema. Match made in heaven. These are going to be on repeat for the fall months and I know you guys are going to love them!

Black Bean Sweet Potato Enchiladas from www.whatsgabycooking.com (@whatsgabycookin)

Sweet Potato, Kale and Black Bean Enchiladas

5 from 11 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course, Dinner
Cuisine Mexican
Servings 4 -6 servings

Ingredients
  

  • 2 tablespoons olive oil
  • 1 yellow onion medium diced
  • 1 ½ cup diced sweet potatoes
  • 1 bunch kale thinly shredded
  • 1 4-ounce can diced green chiles
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon red pepper flakes
  • 1 15.5 ounce can store-bought enchilada sauce (red or green) divided
  • 1 15.5 ounce can black beans rinsed and drained
  • 10 large flour tortillas
  • 1 cup pepper jack cheese
  • 1 cup mexican-blend shredded cheese
  • 8 Green Onions finely sliced, divided
  • Cilantro
  • Adam's Green Sauce

Instructions
 

  • Preheat oven to 350 degrees F.
  • In a large skillet, heat the olive oil over medium high heat. Once hot, add the onions and sweet potatoes saute for about 10 minutes until soft. Add the kale and cook down until wilted. Add the diced green chiles, cumin, garlic powder and red pepper flakes and stir to combine. Season with salt as needed.
  • Add the black beans into the mixture along with ½ cup of the enchilada sauce. Stir to combine and let simmer until sweet potatoes are tender and then remove from heat.
  • To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, veggie mixture, cheese and green onions. Lay out the tortillas on a flat surface and add equal amounts of the veggie and onion mixture, pepper jack cheese, and 1 tablespoon of green onions each.
  • Pour another ½ cup of the enchilada sauce in the bottom of a 9×13 baking dish. Place the rolled up tortillas in the dish. Spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.
  • Bake uncovered for 20-25 minutes. Remove from the oven and serve immediately, garnished with the remaining green onions, cilantro and plenty of Adam’s Green Sauce.

44 Comments

  1. I’d love to know why only 2 other people commented on this recipe? This needs to be tried by all. Surprisingly ahmazeballs!!!! Wow the flavors. Another Keeper ❤️

    1. 5 stars
      I used SkinnyTaste Enchilada sauce (great, easy recipe, always have some in my freezer which itself is about 125 calories for the 1.5 cup I used here), La Banderita brand wheat carb counter tortillas (that are only 50 calories each (highly recommend)), and only 1 cup of cheese (all on top, none inside) and it came about to about 260 calories per enchilada. Hope this helps!

  2. Made these tonight using GF tortillas and Frozen Mashed Sweet Potaoes (such a timesaver) from Trader Joes and it was delicious!!! My kids gobbled them up too. Thanks Gaby!

  3. 5 stars
    Love this both veggie and with chicken! Makes for great leftovers-if you don’t have time to make mashed sweet potatoes, you can find them in the frozen section of Trader Joes!!

  4. 5 stars
    Oh my goodness…I am a California native, living in the beginning of a Boston winter. This is the BEST THING EVER! It looked weird to me during the cooking process, but then everything came together in the most delicious, decadent way! There are also def ways to make it lower calorie, though I didn’t do that this time. If you need a warm, delicious “winter/fall dinner” that’s not your typical pot of soup, this is it! So freaking good.

  5. What enchilada sauce do you recommend? I want to add this to my “quick dinner” list, but not sure that I trust a store-bought sauce…

    1. Trader Joes has an incredible bottled enchilada sauce if that’s close to you. Otherwise I love Herdez

  6. 5 stars
    SO delicious! My fiancé is always skeptical about a vegetarian meal but he loved this! Definitely going to make this more. Just the right amount of spice.
    I swapped flour tortilla for gluten free rice tortillas and it was perfect

  7. I don’t cook sweet potatoes often, and was wondering how you cook them to make the mashed sweet potatoes? Do you cook them in the oven and then mash, or peel and boil them? Excited to make these!

  8. 5 stars
    Such a great recipe!!! I tried this recipe for the first time a couple of months ago and it’s really become a star of our dinner rotation. I make my own enchilada sauce and follow the recipe to a T and it always comes out great. This is such a keeper!

  9. 5 stars
    This recipe is a staple in our household! We sometimes add ground beef too. A great way to get vegetables into a meal.

  10. 5 stars
    The sweetness and softness of the potatoes goes so well with the spice and firmness of the kale and beans. I roasted sweet potatoes ahead of time snd bought pre-chopped kale so it was easy to put together. Such a great recipe, it’s a keeper!

  11. 5 stars
    So delicious and very easy to make! It’s a pain to make all the ingredients separately, so being able to cook them in one pan was great!

  12. Would it work to make this a day ahead, up to the point of baking? Then, bake the next day before serving? Thank you!

    1. so tortillas get a little crispy when they sit out so they might crack (even when doused in sauce). otherwise yes, this would work!

  13. 5 stars
    Made exactly as written. Was a great way to incorporate greens into a dish! I had leftover baked sweet potatoes from the Southwestern Loaded Sweet Potatoes that I used in this dish, was helpful to save a step. I don’t normally use flour tortillas for enchiladas but I see the appeal now, way easier and less frustrating.

  14. Just wondering how long enchiladas can sit in sauce/pan before baking? Also, can you freeze and then cook later?

    1. I wouldn’t let them sit for more than 3 hours! and yes you can totally freeze and bake later

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