Save Pin 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.
I first made these one-pan enchiladas for a busy weeknight dinner and was amazed at how satisfying and colorful they turned out. The flavors come together beautifully and it quickly became a favorite in my house.
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
- Tortillas: 8 small corn or flour (GF if needed)
- Shredded cheese: 1½ cups (170 g) cheddar Monterey Jack or Mexican blend
- Fresh cilantro (optional): chopped
- Sliced avocado (optional): for garnish
- Lime wedges (optional): for serving
- Sour cream or Greek yogurt (optional): for garnish
Instructions
- Prepare the Oven:
- Preheat the oven to 400°F (200°C). Lightly grease a large oven-safe skillet or baking dish.
- Roast Vegetables:
- 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.
- Bake the Mixture:
- Spread vegetable mixture evenly in the skillet. Roast for 20 minutes stirring halfway through until sweet potatoes are just tender.
- Add Beans and Sauce:
- 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 (microwave or dry pan).
- Fill and Assemble:
- Spoon about ⅓ cup filling onto each tortilla roll up and nestle seam-side down in skillet on top of the remaining filling.
- Top and Bake:
- Pour remaining enchilada sauce over enchiladas and sprinkle with shredded cheese.
- Finish Baking:
- 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 Pin This recipe quickly became a staple for my family especially because everyone can customize toppings. Sharing it for dinner always brings plenty of smiles around the table.
Required Tools
Large oven-safe skillet or baking dish mixing bowl cutting board and knife spoon or spatula.
Allergen Information
Contains dairy if using cheese and gluten if using flour tortillas. Always check ingredient labels for hidden allergens and substitute as needed.
Nutritional Information (per serving)
Calories: 430 Total Fat: 13 g Carbohydrates: 64 g Protein: 15 g
Save Pin Whip up these enchiladas for a simple weeknight meal and enjoy rich flavors and a touch of freshness with your favorite garnishes.
Recipe FAQs
- → Can I make this dish vegan?
Yes, substitute dairy cheese with a plant-based alternative or omit cheese altogether for a vegan-friendly meal.
- → What can I swap kale with in this dish?
Spinach or Swiss chard work well as alternatives, offering similar texture and nutritional benefits.
- → How do I make this gluten-free?
Use certified gluten-free corn tortillas instead of flour tortillas to keep the dish gluten-free.
- → Can I add heat to this dish?
Yes, adding diced jalapeño or more chili powder can introduce extra spice and depth.
- → What sides pair well with this bake?
A crisp Mexican lager, light red wine, or a simple green salad complement the flavors nicely.