Roasted Sweet Potato, Kale and Black Bean Enchiladas - Made with Chicken too

Another great one from Domesticate Me!

Jonah made it end of July 2015 - great veggie or chicken options:

http://www.domesticate-me.com/roasted-sweet-potato-kale-black-bean-enchiladas/

Roasted Sweet Potato, Kale and Black Bean Enchiladas

Yield: 4 servings

Ingredients

• 2 cups cubed sweet potatoes
• 2 tablespoons plus 2 teaspoons extra virgin olive oil, divided
• 1/8 teaspoon ground cinnamon
• Salt
• ½ Spanish onion, minced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 bunch lacinato kale, stems removed and finely chopped
• 1 15-ounce can black beans, drained and rinsed
• 2 ounces goat cheese, crumbled
• ¼ cup fresh cilantro leaves, chopped
• 2-2½ cups salsa verde (depending on the size of your tortillas/pan)
• 8 whole grain tortillas OR corn tortillas (It’s your call, peeps.)
• 1¼ cups freshly grated Monterey Jack cheese
For garnish: (optional)
• Fresh cilantro
• Thinly sliced radishes
• Thinly sliced jalapeño
• Hot sauce

Instructions

1. Pre-heat your oven to 400 degrees. Line a baking sheet with parchment.
2. Place the cubed sweet potatoes on the prepared baking sheet. Drizzle with 2 teaspoons olive oil, and sprinkle with cinnamon and a pinch of salt. Toss to coat. Roast the sweet potatoes for 25 minutes, turning once halfway through the cooking time, until tender and lightly browned.
3. Meanwhile, heat a tablespoon of olive oil in a large saucepan over medium heat. When hot, add the onion and garlic. Cook for 3 minutes until the onions are translucent and the garlic is fragrant. Add the cumin and paprika and cook for one more minute until the spices are nice and toasty. Transfer the mixture to a mixing bowl and briefly set aside.
4. In the same saucepan, heat the remaining tablespoon olive oil over medium heat. When hot, add the chopped kale and a pinch of salt and cook for 4-5 minutes until wilted and tender. Transfer to the bowl with the onions.
5. Add the roasted sweet potatoes, black beans, goat cheese, cilantro and ½ cup salsa verde to the onions and kale. Stir to combine.
6. Pour ½ cup salsa verde into a medium baking dish. Spread it around so that the bottom of the dish is completely coated.
7. Place about 1/3 cup filling in the center of each tortilla and roll up like a cigar. (If using corn tortillas, warm them for 15 seconds in the microwave to make them more pliable. If you skip this step, they WILL rip.) Place each enchilada side-by-side in the prepared baking dish, seam-side down. Pour the remaining salsa verde over the enchiladas and add the cheese in an even layer.
8. Cover the baking dish with foil and bake for 15 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is bubbling.
9. Garnish enchiladas with extra cilantro, radishes, and hot sauce (or toppings of your choice) and serve warm.

Here are Jonah's instructions for the chicken (optional substitue for beans):

- In a small pot add 1-2 chicken breasts; 1 whole onion, peeled and cilantro. Esure that the water covers the chicken completely

- Cook over medium heat until chicken can easily be ripped apart with two forks. When enough water evaporates so that the chicken is uncovered add water until chicken is once again submerged (if you do not do this the chicken will not rip and will likely burn). Also reduce heat temporarily when the water begins to boil. 

- When the chicken is ready pour the mixture into a sieve. You can discard the onion if you like.