Kale + Sweet Potato + Black Bean Enchiladas (v,gf)
If I have a long or hard day, I often find myself resorting to takeout from my favorite neighborhood spot -- usually Mexican cuisine (burrito bowls, tacos, nachos or my favorite -- enchiladas). But lately I've been trying to save money and increase my energy, which means I'm cooking at home much more often. To tide these cravings over I make this enchilada recipe. And ya know? It heats the spot EVEN MORE. There's no compromising here, whatsoever. I make things easier for myself by purchasing an enchilada sauce from Whole Foods, preferably organic, gluten free and preservative-free. You can also opt for a homemade version if you have more time on your hands -- this one looks delicious! Do you have any favorite homemade alternatives to takeout?? Help a girl out!
Sweet Potato + Black Bean Enchiladas (V, GF)
- 2 teaspoons extra-virgin olive oil
- 2 cups cubed sweet potatoes
- 1 small onion, diced
- 1 red pepper, diced
- 1 jalapeno, diced
- 3 cups of chopped kale
- 1 can black beans, drained and rinsed
- salt and pepper to taste
- 6-8 corn tortillas* (see note)
- 1 can organic enchilada sauce (I used whole food's and loved it!)
- 2 cups of your favorite melty cheese (we love a raw milk cheddar)
- Cilantro, for garnish
- Avocado slices
- Lime slices
1. Preheat the oven to 400°F. Once preheated, drizzle the sweet potatoes with olive oil, salt and pepper and roast until golden, about 20-30 minutes.
2. Meanwhile, sauté on the onions, peppers and jalapeno on medium heat with some olive oil. Reduce to low heat and add the kale. Saute for a few minutes until wilted down. Salt to taste.
3. Once the sweet potatoes are done and the vegetables are sautéed, combine them in a mixing bowl with the black beans. Salt and pepper to taste.
4. In a 9x13 inch baking dish, distribute 2 tbsp enchilada sauce on the bottom of the dish.
5. To assemble the enchiladas, fill the corn tortillas with 1/3 cup of filling, a tablespoon of enchilada sauce, and a sprinkle of cheese. Carefully roll the filled tortillas and place seam side down into the baking dish.
6. Pour about 1 cup of enchilada sauce evenly overtop the wrapped tortillas in the pan. Feel free to add more or less depending on how much sauce you like. Sprinkle plenty of cheese on top and put in the oven, covered for about 20 minutes. Uncover and bake for 5 more minutes so the cheese gets nice and melty.
7. Serve with fresh cilantro, avocado and a sprinkle of lime juice.
*Note: Corn tortillas tend to break when you roll them up, but I don't mind that they look a little messier, because it's a healthier alternative to flour tortillas. If that bothers you, feel free to use flour tortillas. Whole Foods also sells tortillas that are a blend of flour and corn.