Directions

Microwave method (quick and easy): Microwave on high for 5-8 minutes (flipping halfway through) or until the center feels tender when poked with a knife. Baking method: Preheat oven to 375F and bake on a cookie sheet for 45 minutes to 1 hour (depending on the size of the potato), or until the center feels tender when poked with a knife. Allow the potato to cool before peeling the skin off (optional) and chopping roughly.

1. In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the onion, garlic, black beans, and chili powder. Sauté until the onion is translucent and tender. Mash about 1/4 of the beans, mix, and set aside.
2. Heat 1 tbsp of olive oil in a skillet. Add the chopped kale and sauté until tender.
3. Add the chopped sweet potato, 3 tbsp salsa, 1/2 tsp salt, 1 tbsp lemon juice, and 2/3 of the seasoned beans from step 1. Stir well and cook for 1-2 minutes before tasting and adjusting the seasoning as desired. Set filling aside.
4. In a blender, combine the remaining 1/3 of the beans from step 1 with 1 cup vegetable broth and 1 cup of salsa. Blend on high until smooth.

Assembly:

1. Preheat oven to 375 F.
2. Spread each tortilla with a generous layer of sauce. Divide the filling evenly among tortillas and arrange the filling in a line down the center of each tortilla. Top with crumbled tortilla chips. Roll up the sides and place enchiladas, seam side down, in a 9x9 baking dish.
3. Top with remaining sauce and bake for 20-25 minutes.
4. Just before serving, top with chopped green onion, cilantro and sliced avocado.

Tip: Cooking sweet potatoes – Prepare your sweet potato by giving it a good scrub and pricking the skin with a sharp knife or fork.