• 10 small yellow or white corn tortillas*
• 3 cups cubed sweet potatoes ((skin on))
• 1 Tbsp coconut or avocado oil ((or sub water))
• 2 cups chopped kale ((or other sturdy green))
• 1 15-ounce can black beans* ((drained // or sub pinto or refried beans))
• 1/4 cup Red Enchilada Sauce ((or store-bought))
• 3 cups Red Enchilada Sauce ((divided // or store-bought))
• Guacamole, avocado, or Avocado Crema (see notes for recipe)