I am a true veg-head…I really do crave veggies and fruits. There are very few that I don’t love (hi there, beets 👋🏼), but sweet potatoes are definitely on that list. I have no clue why, especially since I do love similar foods such as butternut and acorn squash. I am a huge potato fan….Golden, red, purple, baked, roasted, smashed, and all the others, but sweet potatoes just don’t normally do it for me. 🤷🏼♀️ This recipe changed all of that and I found myself savoring every little sweet potato morsel. Very happy that I gave this recipe a chance when it popped up on Lighter World. It was soooo good!
This recipe serves 4 (one enchilada per person) and would be great with a mango rice and a salad. I served it for lunch, so we skipped the side dishes since we knew these ingredients would be so satisfying.
Produce Prep: Rinse the sweet potatoes and chop them into half-inch cubes (no need to peel it). Chop the onion and mince the garlic. Rinse the kale, and remove the woody stems. Finely chop or tear the kale leaves. Rinse and drain the canned kidney beans.
Add half of the water measurement to a large pan or wok and heat over medium-low heat. Add the sweet potatoes and half of the onions. Stir occasionally to prevent burning.
When the sweet potatoes are almost completely soft (about 15 minutes of cooking), add the kale, dried ground chipotle pepper, garlic, half the cumin and half the chili powder. Continue to heat and stir until the kale is wilted.
Turn the heat to low and stir in the beans and stir. Add a little bit of salt and pepper to taste.
Prepare the sauce in a separate pan. Over medium heat, heat the rest of the onion. Mix in the water and the rest of the cumin and chili powder slowly, whisking constantly. (To make this recipe oil-free, substitute water in place of olive oil.) Add the tomato paste and remaining water. Then, reduce the heat to low.
Remove the pan from the heat and add the mixture into a food processor or blender and blend to smooth out the sauce. Make sure it's cool enough to work with! Add salt to taste.
Line an oven safe-dish with a thin layer of the sauce. Place a layer of corn tortillas over the sauce and top with the sweet potato mixture. Put the second corn tortilla layer over the filling and cover with the rest of the enchilada sauce. (It's also possible to roll these into traditional style enchiladas, but this will depend on the give in your tortillas. You can heat them in aluminum foil in the oven before rolling to increase the flexibility of the wrap. If they fall apart, then the lasagna-style layering will work just as well.) Bake for 20 minutes.
Kid-Friendly Tip: Make sure the dried ground chipotle pepper isn't spicy-hot! In general, peppers and spice blends can vary a lot in heat. Test them out before you full commit.