Sweet Potato and Kale Enchiladas with Red Chile Sauce

Sweet Potato and Kale Enchiladas with Red Chile Sauce is a delicious and healthy Mexican-inspired dish that is perfect for any occasion. This vegetarian recipe is packed with flavor and nutrients, making it a great choice for those who want to eat healthy without sacrificing taste.

To make this dish, you will need the following ingredients:

- 2 large sweet potatoes, peeled and diced
- 1 bunch of kale, stems removed and chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 can of black beans, drained and rinsed
- 1 can of diced tomatoes
- 1 can of tomato sauce
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- Salt and pepper to taste
- 8-10 corn tortillas
- 1 cup of shredded cheddar cheese
- 1/4 cup of chopped cilantro

To start, preheat your oven to 375°F. In a large skillet, sauté the onion and garlic until fragrant. Add the sweet potatoes and kale and cook until the sweet potatoes are tender and the kale is wilted. Add the black beans, diced tomatoes, tomato sauce, chili powder, cumin, salt, and pepper and stir to combine.
To assemble the enchiladas, spoon the sweet potato and kale mixture onto each tortilla and roll up tightly. Place the enchiladas seam-side down in a baking dish and top with shredded cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with chopped cilantro and serve hot. These Sweet Potato and Kale Enchiladas with Red Chile Sauce are a perfect combination of sweet and savory flavors, with a slightly spicy kick from the red chile sauce. They are a great vegetarian option for any meal, and are sure to be a hit with your family and friends.
Type of dish: Vegetarian Enchiladas
Main ingredients: Sweet potatoes, kale, red chile sauce