When I was younger my mom would cook cheesy chicken enchiladas for the family after a long day of school and homework. Being in NYC now, I always thought that enchiladas were too time-consuming to make after work, and I didn’t want them to arrive cold in their plastic bags from ordering online. If you’ve been following me on my Instagram, you know that I’ve been attempting to focus more on my vegetables and eat at least 1 to 2 vegetarian or vegan meals per day.
This was the first vegan meal I’ve ever made (my daily pasta and olive oil from college does not count!). I was pleasantly surprised at how filling and delicious it was. Best of all: I didn’t at all miss the usual chicken or steak and cheese inside! I’ve always wanted to make my own enchilada sauce from scratch, but in order to make a quick meal after work I bought one pre-made. It was delicious, still fresh, and the best part was being able to eat earlier. If you’re still hungry after these sweet potato, black bean and kale enchiladas, try my Blueberry Lemon Poppyseed Bread for dessert! (It’s also vegan!)
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)
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 9×13-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!
*Canola oil has a much higher smoking point than extra virgin olive oil, so it is better to use when roasting or sautéing.