I hope you all had a happy Thanksgiving!

Sick of holiday food yet? Honestly, I’m not quite there myself yet, I’m still digging the leftover green bean casserole. Well, If you are, this Sweet Potato & Kale Enchilada recipe is perfect for any extra sweet potatoes you may have leftover from your Thanksgiving feast.

These Sweet Potato & Kale Enchiladas are;

Easy

Healthy

Filling

Flavorful

Vegan

Gluten-Free

&

Slathered in a mild, super easy to make Enchilada Sauce.

I hope you enjoy this recipe!

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.

Enchiladas

3 Tablespoons Olive Oil

1 Sweet Potato, peeled & cubed

2 Cups  Lacianto Kale, de-stemmed & chopped

Salt and Ground Black Pepper, to taste

8-10 White Corn Tortillas

Easy Enchilada Sauce

2 Tablespoons Olive Oil

3 Tablespoons Tomato Paste

1 Tablespoon Corn Starch

1/2 Tablespoon Chili Powder

1 Teaspoon Ground Cumin

1/2 Teaspoon Garlic Powder

1/4 Teaspoon Onion Powder

1/8 Teaspoon Ground Black Pepper

1/4 Teaspoon Sea Salt

2 Cups Vegetable Broth

Directions:

Prepare the sauce; Heat a small sauce pan over medium heat, add in oil. Whisk in tomato paste, corn starch, and all spices, then slowly whisk in vegetable broth. Lower heat to low, simmer until thickened, about 5-8 minutes, stirring frequently. Once thickened and smooth, remove from heat.

Preheat oven to 350°F

Heat a large skillet over medium- high heat, once heated, toss the olive oil and sweet potatoes into the skillet. Toss sweet potatoes in oil, to coat. Cover and cook 10 minutes or until sweet potatoes are fork-tender, stirring occasionally.

Stir kale into skillet with the sweet potatoes, cover and cook for 2 minutes. Then pour in roughly 1/4 cup of enchilada sauce. Stir. Season with salt and pepper to taste, if desired. Remove from heat.

Pour about 1/2 cup enchilada sauce into the bottom of a 9 x 13 glass baking dish. Stuff 8-10 warmed corn tortillas *I like to wrap my corn tortillas in a damp paper towel and microwave for 15-30 seconds to warm* generously with sweet potato & kale mixture. Gently roll stuff tortillas, and line them up in the baking dish. Cover enchiladas evenly with sauce.

Bake at 350°F 15-20 minutes or until sauce is bubbly and enchiladas are slightly crisp on the edges.

Let enchiladas cool a few minutes before serving.

Garnish with Avocado slices, Fresh Cilantro, or Parsley.

Makes: 8-10 Enchiladas                 Prep Time: 12 Minutes              Cook Time: 30-40 Minutes

Enjoy!