Sweet Potato, Black Bean and Kale Enchiladas

INGREDIENTS

pkg. (8) Mission Artisan Wheat and Corn Tortillas

1 tbsp

grapeseed or canola oil

large sweet potato, peeled and diced into 1/2-inch cubes (about 2 cups prepared)

15 oz

can black beans, drained

2 cups

fresh baby kale, stems removed

chipotle pepper in adobo sauce, finely chopped

2 tbsp

adobo sauce (if you like more heat, feel free to use more whole peppers)

zest of one lime

2 cloves

garlic, minced

1/2 tsp

salt

4 oz

goat cheese, crumbled

2/3 cup

Garden Fresh Gourmet Sweet Onion Mild Salsa

1/3 cup

all-natural sour cream

juice of 1 lime

1/4 tsp

salt