Inspired by the casserole-style enchiladas of New Mexico, this kit is ready to heat and eat. The smoky-yet-mild salsa is made from scratch, and it blankets crispy tortillas and creamy sweet potato. Keep it fresh with a zingy cabbage slaw.
Allergen Note: Contains milk, wheat.
Preheat the oven to 425°F. Pour the smoky salsa over the enchilada kit. Shake gently to disperse the sauce evenly. Bake until bubbly and golden brown on top, 20 to 25 minutes.
Meanwhile, in a saucepan over low heat or in the microwave, reheat the beans with a splash of water, 3 to 5 minutes.
Pick a couple of handfuls of cilantro leaves and toss the stems. Roughly chop the cilantro leaves. To assemble the cabbage salad, in a bowl, toss the shaved cabbage with half the chopped cilantro leaves, the juice of 1 lime, and a pinch of salt.
Cut the enchiladas into squares, transfer to plates, and sprinkle with the remaining chopped cilantro leaves, if you like. Serve warm, with the cabbage salad and black beans on the side.