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Tex Mex Kale & Sweet Potato Enchiladas

Tex Mex Shredded Cheese adds kick and character to this nutrition-packed, wholesome meal that incorporates sweet potato, kale and bell peppers.

Ingredients

  • 1½ cups Bothwell Tex Mex Shredded Cheese Blend
  • 5 kale leaves, washed, stems removed and chopped
  • 2 cups sweet potato, peeled and chopped small
  • 1 Tbsp coconut oil
  • 1 red onion chopped
  • 2 garlic cloves, minced
  • Pinch of salt and fresh ground pepper
  • 1 red or yellow bell pepper, chopped
  • 1 can of black or pinto beans, drained and rinsed
  • 2 1/2 cups enchilada sauce (green or red)
  • 5 whole grain tortillas / wraps
  • ½ tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp dried cilantro
  • 1 Tbsp lime juice
  • 1 bunch fresh cilantro (garnish - optional)
  • 1 avocado, sliced (garnish - optional)

Directions

  1. Preheat oven to 350 degrees F. Lightly grease or spray a 9" x 13" baking dish.
  2. Boil chopped sweet potato until fork-tender (approx. 10 min). Drain and set aside.
  3. In a large pan, heat coconut oil over medium heat. Sauté onion and garlic until onion is translucent (approx. 5 min). Season with salt & pepper.
  4. Add red or yellow peppers, sweet potato, black beans and kale to the pan. Increase heat to medium-high heat and cook until kale is wilted.
  5. Remove pan from heat and mix in 1/4 cup of enchilada sauce, lime juice, chili powder, cumin, dried cilantro and pinch of salt.
  6. Spread 1 cup of enchilada sauce over the bottom of the greased baking dish. Line up tortillas and scoop 3/4 cup of kale mixture on to each.
  7. Sprinkle with generous amount of cheese.
  8. Roll tortillas and place them seam side down in baking dish. Pour remaining enchilada sauce and kale mixture over-top of tortillas. Top with remaining cheese.
  9. Bake uncovered for 25 min, until heated through.
  10. Remove from oven and let stand 5 minutes.
  11. Plate and garnish with fresh cilantro and avocado slices.
Notes