1 medium sweet potato (peeled and diced, about 2 cups)
½ medium red onion (diced, about 1 cup)
2 heaping cups de-stemmed, finely chopped kale
1 teaspoon cumin
1 15-ounce can of black beans
1 teaspoon sherry vinegar
Kosher salt and cracked black pepper (to taste)
8 small corn or flour tortillas (warmed)
2 cups shredded cheddar cheese
Optional toppings: Greek yogurt, chopped avocado, cilantro, sliced radish, chopped green onion, and Mexican hot sauce
Make Chipotle Enchilada Sauce according to the recipe and keep warm in a saucepan until ready to assemble the enchiladas.
In a large skillet over medium heat, add the olive oil and the diced sweet potato.
Cook, stirring often, until sweet potato has softened and is beginning to brown (about 10 minutes).
Add the onion and cook until it starts to soften. This will take about 5 minutes. Add the kale, cumin, black beans, and vinegar. Season with salt and pepper to taste. Stir and cover until heated through and the kale has wilted in about 6 minutes.
Preheat the oven to 350 degrees. Into a 9 x 12 casserole dish, add 3/4 cup of Chipotle Enchilada Sauce and spread it around the bottom in a thin layer.
Lay the tortillas out on the counter and divide 1 1/2 cups of the cheese among them while reserving the rest to sprinkle on top. Divide the filling among the tortillas; each tortilla will get about 1/4 cup. Roll tortillas and place seam-side down into the casserole dish. Repeat until all tortillas are wrapped.
Top with the remaining Chipotle Enchilada Sauce and cheese.
Bake for 20 minutes or until the sauce is bubbling and the cheese has melted.
Serve topped however you'd like; we usually have some combination of the ingredients in the ‘Optional Toppings’ listed above in the recipe. Place the leftover in a lidded container and freeze them for an easy and delicious weeknight dinner.