Oh my goodness, this Kale, Sweet Potato, and Black Bean Enchiladas Recipe is the best Mexican dish I have ever made. Or, have ever had for that matter. The enchiladas are smothered with Velvety Avocado Salsa Verde and Chipotle Cashew Aioli. SO creamy and saucy! Seriously, you will not believe how good they are!
First, the filling consists of sweet potatoes, white onion, garlic, jalapeños, green and yellow peppers, and black beans. The onions and garlic are sautéd with the paprika, cumin, salt and pepper. It’s a great little trick for making the flavors come to life! I loaded the flour tortillas with the filling and some of the Chipotle Cashew Aioli. Then, I rolled them up and cooked them in a layer of the Velvety Avocado Salsa Verde.
Most importantly, Chipotle Cashew Aioli is drizzled over the enchiladas. Obviously, this is my favorite ingredient. The cashew sauce is the icing on the cake. Spicy, yet so creamy and cheesy. I love how the sweet potatoes balance out the spiciness of the sauces. If only every Mexican restaurant had a sweet potato dish. Am I right? After all, who doesn’t love sweet potatoes? Finally, I put red onions, jalapeños, fresh cilantro on top.
Lastly, you can download a FREE eCookbook with this recipe and 9 of our other favorite colorful, delicious Mexican recipes here!Print
Crazy good Kale, Sweet Potato, and Black Bean Enchiladas smothered with Velvety Avocado Salsa Verde and Chipotle Cashew Aioli. Loaded with fresh ingredients and tons of flavor. You will not believe how good they are!
- 8 flour tortillas
- 2 large sweet potatoes
- 1 can black beans (rinsed and drained)
- 1 green bell pepper
- 1 yellow bell pepper
- 1/2 white onion (diced)
- 1 bunch of chopped kale
- 2 jalapeños (1 for filling, 1 for topping)
- 2 garlic cloves (diced)
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup diced red onion
- fresh cilantro
- Velvety Avocado Salsa Verde
- Chipotle Cashew Aioli
- Preheat oven to 400 degrees.
- Cut sweet potatoes into bite sized pieces then place on baking sheet. Drizzle with olive oil and stir to coat evenly. Bake until tender, about 30 minutes.
- Prepare the Velvety Avocado Salsa Verde and Chipotle Cashew Aioli according to recipes.
- Reduce oven temperature to 350 degrees.
- Add olive oil to a frying pan and turn stove to medium heat. Add diced white onion and garlic and sauté for about 5 minutes. Add the paprika, cumin, salt, and pepper. Sauté about 1 more minute (or until fragrant).
- Meanwhile, cut the bell peppers and jalapeños into very small pieces. Save half of the jalapeños and add the rest along with the peppers to the frying pan. Sauté 7 more minutes.
- Add the chopped kale to the frying pan and continue to cook and stir until it is wilted.
- Spread about 3/4 cup of the Velvety Avocado Salsa Verde on the bottom of a large baking dish.
- Fill each the tortillas with sweet potatoes, black beans, onion/pepper mixture, and 1 tsp of the Chipotle Cashew Aioli. Wrap up and place seam down in baking dish.
- Top with remaining Velvety Avocado Salsa Verde.
- Bake for about 20 minutes.
- Top with the remaining Chipotle Cashew Aioli and jalapeños, red onion, and fresh cilantro.
- The Velvety Avocado Salsa Verde and Chipotle Cashew Aioli recipes produce the exact amounts you need for this recipe.
- A 9×13 baking dish works best for this recipe but feel free to halve the measurements and use a smaller dish.
- I used about 2 tbsp fresh cilantro for topping but feel free to use as much or little as you like.
- To get the zig zag Chipotle Cashew Aioli drizzle, put the sauce in a plastic bag and cut off a small piece of one of the corners. You should be able to squeeze it out of the whole onto the dish in zig zag form.
Keywords: enchiladas, sweet potato enchiladas, mexican recipe