1 tablespoon extra virgin olive oil (plus a little extra for roasting sweet potatoes)
1 cup white onion, diced
2 cloves garlic, minced
1 teaspoon cumin
sea salt to taste
¼ teaspoon chili powder
2 cups kale, destemmed and chopped
1 can black beans (drained and rinsed)
8 corn tortillas
1 (15 oz) can green enchilada sauce
scallions and cilantro for topping
Avocado Cream:
1 avocado
1 clove garlic
1 tablespoon olive oil
½ lime, juiced
1-2 tablespoons water
2 tablespoons fresh cilantro
sea salt to taste
Instructions
Drizzle diced sweet potatoes with a little olive oil and roast on 450 for 15 minutes or until tender.
In a large pan heat olive oil over medium heat. Add onion and sauté until translucent, add garlic and sauté another 2-3 minutes.
Add cumin, sea salt and chili powder.
Add kale and sauté until wilted. Add beans and roasted sweet potatoes. Taste and adjust seasoning as needed.
Preheat oven to 350 degrees. Lightly oil or spray a cooking dish.
Place a scoop of sautéed kale/sweet potato/black bean mixture into the center of a corn tortilla. Roll up and transfer to cooking dish. Repeat until all 8 enchiladas are stuffed.
Pour green enchilada sauce on top and bake for 15 minutes.
Top with chopped scallions, cilantro and avocado cream. Enjoy!
To make Avocado Cream:
Place all ingredients into a food processor and blend until creamy. Add 1 tablespoon of water at a time to get desired consistency.