For Earth Day I decided to make these Sweet Potato Enchiladas. 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.
Besides sweet potatoes, these enchiladas include black beans, kale and goat cheese – with chipotle pepper in adobo sauce for a little heat. This is a simple and delicious vegetarian meal to serve your family – so be sure and Pin It for Meatless Mondays.
Sweet Potato, Black Bean and Kale Enchiladas
- 1 pkg. 8 Mission Artisan Wheat and Corn Tortillas
- 1 T. grapeseed or canola oil
- 1 large sweet potato peeled and diced into 1/2-inch cubes (about 2 cups prepared)
- 15 oz. can black beans drained
- 2 c. fresh baby kale stems removed
- 1 chipotle pepper in adobo sauce finely chopped
- 2 T. adobo sauce if you like more heat, feel free to use more whole peppers
- zest of one lime
- 2 cloves garlic minced
- 1/2 t. salt
- 4 oz. goat cheese crumbled
- 2/3 c. Garden Fresh Gourmet Sweet Onion Mild Salsa
- 1/3 c. all-natural sour cream
- juice of 1 lime
- 1/4 t. salt
- Preheat oven to 400 degrees.
- 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.
- Mix together the salsa, sour cream, lime juice and salt.
- Scatter the crumbled goat cheese over the top of the sweet potato mixture and stir well to combine.
- Evenly divide mixture among the eight tortillas (about 1/3 c. each) and roll up tightly.
- 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.
- 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