Save A vibrant, nourishing twist on classic enchiladas, featuring roasted sweet potatoes, protein-rich black beans, and hearty kale, all baked together in one pan with zesty enchilada sauce and melty cheese.
The first time I made these, my family were drawn in by the savory aroma in the kitchen. Even those who claimed to dislike kale asked for seconds. It has become a favorite on busy weeknights when we want something flavorful, nourishing, and comforting.
Ingredients
- Sweet potatoes: 2 medium, peeled and diced (about 3 cups)
- Kale: 2 cups chopped, tough stems removed
- Red onion: 1 small, diced
- Garlic: 2 cloves, minced
- Black beans: 1 (15 oz / 425 g) can, drained and rinsed
- Ground cumin: 1 tsp
- Chili powder: 1 tsp
- Smoked paprika: ½ tsp
- Salt: ½ tsp
- Black pepper: ¼ tsp
- Olive oil: 2 tbsp
- Enchilada sauce: 2 cups (480 ml), store-bought or homemade
- Corn or flour tortillas: 8 small (GF if needed)
- Shredded cheese: 1½ cups (170 g): cheddar, Monterey Jack, or Mexican blend
- Garnishes (optional): Fresh cilantro, sliced avocado, lime wedges, sour cream or Greek yogurt
Instructions
- Prep:
- Preheat oven to 400°F (200°C). Lightly grease a large oven-safe skillet or baking dish.
- Toss Veggies:
- In a large bowl, toss sweet potatoes, kale, red onion, and garlic with olive oil, cumin, chili powder, smoked paprika, salt, and pepper until well coated.
- Roast:
- Spread mixture evenly in skillet. Roast 20 minutes, stirring halfway, until sweet potatoes are just tender.
- Add Beans:
- Remove skillet from oven. Add black beans and ½ cup enchilada sauce to vegetables and mix gently.
- Warm Tortillas:
- Warm tortillas briefly to make them pliable.
- Fill and Roll:
- Spoon about ⅓ cup filling onto each tortilla, roll up, and nestle seam-side down in skillet on top of filling.
- Top and Bake:
- Pour remaining enchilada sauce over enchiladas and sprinkle with cheese.
- Bake:
- Return skillet to oven and bake 15 minutes until cheese is melted and bubbly.
- Garnish and Serve:
- Garnish with cilantro, avocado, lime wedges, and sour cream, if desired. Serve warm.
Save Gathering around the dinner table with this colorful skillet, even the youngest in our family try new things. Everyone loves customizing their own enchilada with garnishes.
Notes & Variations
Add a diced jalapeño for extra heat or swap in spinach for kale. A crisp Mexican lager or a light red wine pairs perfectly with the dish.
Required Tools
Large oven-safe skillet or baking dish, mixing bowl, cutting board, knife, spoon or spatula.
Allergen & Nutrition
This dish contains dairy if using cheese and gluten if you use flour tortillas. One serving has 430 calories, 13 g total fat, 64 g carbohydrates, and 15 g protein.
Save This one-pan enchilada recipe is a celebration of colorful veggies and bold flavors. Enjoy the leftovers for a quick and satisfying lunch the next day.
Recipe Questions & Answers
- → Can I make this dish vegan?
Yes, substitute dairy cheese with a plant-based alternative or omit cheese altogether for a vegan version without compromising flavor.
- → What can I use instead of kale?
Spinach makes a great substitute for kale, providing a milder flavor and similar nutritional benefits.
- → How do I ensure the tortillas don’t break when rolling?
Warm tortillas briefly in the microwave or on a dry pan to make them pliable and easier to roll without tearing.
- → Can I add extra heat to the dish?
Yes, adding diced jalapeño to the vegetable mixture imparts extra spiciness and depth to the flavor profile.
- → What are good drink pairings for this dish?
A crisp Mexican lager or a light red wine complements the rich, spicy flavors nicely and balances the meal.