peeled, chopped into 1” cubes
chopped into 1” pieces
cut into 1/2” wedges
stems removed and sliced into thin ribbons
14 ounce can
28 ounce can
green enchilada sauce
pepper jack cheese
Preheat oven to 425 degrees.
Place sweet potatoes on a baking sheet. Drizzle with 1 tablespoon olive oil, salt, and pepper. Roast for 10 minutes.
Meanwhile, place red onions and red peppers on a second baking sheet. Drizzle with 1 tablespoon of olive oil, salt, and pepper.
Place in oven after the sweet potatoes have roasted for 10 minutes. Roast veggies on both baking sheets for an additional 15 minutes.
Turn oven down to 350.
Pour ½ cup of the enchilada sauce into the bottom of a 13 x 9” pan.
Spread 2 tablespoons of refried beans down the center of tortilla. Top with a few pieces sweet potato, red pepper, and red onion. Sprinkle with kale and 2 tablespoons of cheese.
Roll tortilla up tightly and place in 13 x 9” pan.
Repeat with remaining tortillas.
Cover enchiladas with enchilada sauce and top with remainder of shredded cheese.
Bake 15 minutes. Rotate pan and bake another 15 minutes or until enchilada sauce is bubbling around the edges of pan.
Remove from pan and top with sliced green onions.
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