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Sweet Potato, Black Bean and Kale Enchiladas

Servings 4

Ingredients

  • 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

Instructions

  • 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