Mexican

Kale, sweet potato, black bean enchiladas is for Dinner.

Kale, sweet potato, black bean enchiladas takes 30 minutes to prepare.

Kale, sweet potato, black bean enchiladas takes 15 minutes to cook.

Kale, sweet potato, black bean enchiladas makes 6 servings.

The ingredients for Kale, sweet potato, black bean enchiladas are:

1 Cup of coconut milk yogurt
1 T of olive oil
4 Cups of diced sweet potatoes
4 Cups of chopped kale
1 Can of black beans (1.5 cups)
1 Cup of enchilada sauce
6 Whole Wheat tortillas
1 Cup of shredded cheddar

Here is how you make Kale, sweet potato, black bean enchiladas:

dice a large sweet potato, cook for a bit in oil with enough water to lightly steam while covered (medium heat), add chopped kale after about 10 minutes, cook with lid on for 5 minutes or until sweet potatoes are tender, mix in rinsed can of black beans and cook until warm. Fill each tortilla with the veggie mixture and about a tablespoon of yogurt, roll and place seam side down in a 9X13 pan, top with enchillada sauce and sprinkle on cheese (to make vegan, skip cheese, use non-dairy cheese or coat with more yogurt--I've tried all combos and all were good!)Bake for 15 minutes at 400, uncovered.Serving Size: makes 6 enchiladasNumber of Servings: 6Recipe submitted by SparkPeople user MOMMYDITTLE130.

The nutritional information for Kale, sweet potato, black bean enchiladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 441.5

• Total Fat: 14.3 g
• Cholesterol: 19.8 mg
• Sodium: 652.6 mg
• Total Carbs: 66.2 g
• Dietary Fiber: 13.0 g
• Protein: 16.4 g

Kale, sweet potato, black bean enchiladas is Mexican cuisine.

The dietary needs meet for Kale, sweet potato, black bean enchiladas is Vegetarian