Ingredients (for 2 large servings)2 Cups chopped Kale (I buy pre-packaged kale in bags to make it quicker) 1 Sweet Potato 15 oz. can of Black Beans (you could also buy refried beans if you prefer less crunch) 8 oz. bag of Red Enchilada Sauce (I bought Simply Organic's Red Enchilada Simmer Sauce. You can also buy a larger bag or can if you prefer a saucier enchilada) 4 - 8" Whole Wheat Tortillas (If you want smaller bites, buy smaller tortillas) Paprika Cumin Chili Powder Salt & Pepper
- Preheat oven to 425ºF. Cut the sweet potatoes into 1-inch cubes (with the skin on) and place on greased baking tray. I always use a spray bottle of canola oil* on the bottom of baking trays to use less oil.
- Sprinkle paprika, cumin, chili powder, salt and pepper onto the sweet potatoes. Mix around.
- Place in the oven for 30-minutes or until you can easily stick a fork through each piece.
- While the potatoes are roasting, drain the black beans and add them with the kale into a big bowl. Pour in ¼ cup of enchilada sauce and mix together.
- Once the potatoes are done, let them cool and lower the oven heat to 375ºF.
- Pour ⅓ of the remaining enchilada sauce in the bottom of a 9x13-inch baking pan and tilt the pan around in a circle so the sauce covers the entire bottom.
- Take each tortilla and dip the bottom into the bottom of the pan so that it gets covered in enchilada sauce. Do this to all of the tortillas and then place them like hard-shell tacos in the bottom of the baking pan. Put an equal amount of filling in each of the tortillas. When done, fold over the ends of the tortilla so that each end folds into the opposite side. The enchiladas should be wrapped tightly into a roll.
- Pour the remaining enchilada sauce over the enchiladas, making sure the sauce gets in between each side. The more sauce, the softer your enchiladas will be.
- Put the baking pan with the enchiladas into the oven for 20-minutes, so that the food is warm.
- Portion out two tortillas per person.
- Great toppings to add to the enchiladas: avocado, jalapeños, lime juice/slices or cilantro.
- Dig In!