Sweet Potato, Black Bean and Kale Enchiladas

sweet potato enchiladas

Today is Monday and it’s Earth Day, so a meatless dinner for us was a must. I’d ordered a sweet potato and spinach quesadilla at Green Dog Cafe a while back and had been thinking about imitating the flavors in a meal at home, so today was the day. Plus a couple friends had mentioned (also quite a while ago) that they’d eaten and loved Mexican-flavored meals with sweet potatoes and black beans and that I really needed to try the combination.

I am so glad I did. This is a quick and easy meal to pull together. I don’t always buy organic produce but today I did. My Kroger had really nice looking, enormous organic sweet potatoes for sale, and they now carry containers of pre-washed baby kale in their new Simple Truth organic brand. I used Mission artisan corn and whole wheat tortillas and Garden Fresh Sweet Onion Mild Salsa, good products since I’m nowhere near being able to make tortillas and salsa from scratch for a typical weeknight meal.

This was a really tasty meal and our kids ate it… even the kale. Yay for meatless, kid-friendly meals and Happy Earth Day!

Sweet Potato, Black Bean and Kale Enchiladas
Serves 4
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Ingredients
  1. 1 pkg. (8) Mission Artisan Wheat and Corn Tortillas
  2. 1 T. grapeseed or canola oil
  3. 1 large sweet potato, peeled and diced into 1/2-inch cubes (about 2 cups prepared)
  4. 15 oz. can black beans, drained
  5. 2 c. fresh baby kale, stems removed
  6. 1 chipotle pepper in adobo sauce, finely chopped
  7. 2 T. adobo sauce (if you like more heat, feel free to use more whole peppers)
  8. zest of one lime
  9. 2 cloves garlic, minced
  10. 1/2 t. salt
  11. 4 oz. goat cheese, crumbled
  12. 2/3 c. Garden Fresh Gourmet Sweet Onion Mild Salsa
  13. 1/3 c. all-natural sour cream
  14. juice of 1 lime
  15. 1/4 t. salt
Instructions
  1. Preheat oven to 400 degrees.
  2. Heat oil over medium heat in large stock pot. Add sweet potatoes and saute until beginning to brown and potatoes are softening, 8-10 minutes. Add black beans, kale, chipotle pepper and adobo sauce, lime zest, garlic and salt. Continue to saute, stirring occasionally until kale is wilted, another 3-5 minutes. Remove sweet potato mixture from heat and allow to cool a bit.
  3. Mix together the salsa, sour cream, lime juice and salt.
  4. Scatter the crumbled goat cheese over the top of the sweet potato mixture and stir well to combine.
  5. Evenly divide mixture among the eight tortillas (about 1/3 c. each) and roll up tightly.
  6. Place the 8 enchiladas, seam side down, in a greased 9x13 baking dish. Pour the salsa and sour cream mixture evenly over the top of the enchiladas.
  7. Cover the baking dish with foil and bake for 20 minutes. Remove foil and continue baking for another 10 minutes. Turn broiler on high and finish under broiler for another 2 minutes or so, to brown the tops of the enchiladas
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