Name: Sweet Potato Black Bean Enchiladas
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 10 servings
Ingredients: 10 small corn tortillas; 3 cups sweet potato ((skin on)); 1 tbsp coconut oil ((or sub water)); 1 tsp cumin ground; 0.5 tsp smoked paprika; 0.25 tsp sea salt; 2 cups kale ((or other sturdy green)); 2 tbsp water; 1 15-ounce can black beans ((drained // or sub pinto or refried beans)); 0.25 cup enchilada sauce ((or store-bought)); 3 cups enchilada sauce ((divided // or store-bought)); null null cilantro; null null avocado; 0.5 cup cashews (raw, soaked in very hot water for 1 hour then drained); 1 small avocado (ripe (~0.75 cup or 113 g)); 0.5 cup cilantro (chopped); 3 tbsp lime juice; 0.25 tsp sea salt; 0.5 cup water (to thin)

Instructions

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1

Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.
2

Add cubed sweet potato (3 cups) to one large baking sheet and drizzle with coconut oil (1 tbsp), ground cumin (1 tsp), smoked paprika (0.5 tsp), and sea salt (0.25 tsp). Toss to combine.
3

Bake for 20-25 minutes or until [cubed sweet potato] is fork tender and slightly caramelized. Set aside to cool. Reduce oven heat to 350 degrees F (176 C).
4

In the meantime, add chopped kale (2 cups) to a large cast-iron or metal skillet over medium heat with water (2 tbsp). Cover and steam for about 4-5 minutes or until [kale] is slightly softened but still vibrant green. Uncover and set aside.
5

Add can black beans (1 15-ounce) (drained) to a mixing bowl with steamed [chopped kale] and roasted [cubed sweet potato]. Add enchilada sauce (0.25 cup) to the [kale] and [sweet potatoes] and stir to combine.
6

Wrap corn tortillas (10 small) in damp cloth towel and microwave to warm for 30 seconds to make more pliable.
7

Pour about one third of the enchilada sauce (3 cups) into the bottom of a 9x13-inch (3 quart) baking dish. Spread to coat.
8

Lay one [corn tortilla] down in the saucy dish to coat. Then flip it over to coat the other side. Fill with ~0.33 cup of the filling. Roll up and lay seam-side down at the edge of the dish. Continue until all [corn tortillas] are filled and rolled, adding more [enchilada sauce] as needed to moisten [tortillas]. Add any remaining filling to the edges of the dish. If you run out of space to roll the [tortillas] in the baking dish, continue saucing, filling, and rolling them on a small serving plate.
9

Pour remaining [enchilada sauce] over the top of the enchiladas in a stripe down the middle. Use less [enchilada sauce] for slightly drier enchiladas. The more [enchilada sauce] you use, the more tender the [tortillas] will become.
10

Bake at 350 degrees F (176C) for 15-20 minutes or until warmed through. Top with desired toppings and serve. We went with fresh jalapeño, [cilantro], and [avocado crema] (recipe below), but these enchiladas are delicious on their own!
11

Leftovers will keep covered in the refrigerator up to 3 days or in the freezer up to 1 month, though best when fresh. Reheat in a 350-degree F (176 C) oven for 15-20 minutes or until warmed through.