Vegetarian Enchilada Casserole with Kale and Sweet Potatoes recipe

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Ingredients

cooking spray
2 cups grated sweet potato
1 small onion, sliced
½ teaspoon cumin seed
4 cups chopped kale leaves
1 (14.5 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can no-salt-added tomato sauce
¼ cup chipotle salsa
¼ cup nutritional yeast
4 (6 inch) corn tortillas, cut into strips

Nutrition Info

151.6 calories
carbohydrate: 29.9 g
cholesterol: : -
fat: 1.1 g
fiber: 8 g
protein: 8.3 g
saturatedFat: 0.2 g
servingSize: -
sodium: 265.4 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking dish with cooking spray.

  2. Place grated sweet potato in the bottom of the prepared baking dish, then layer with onion slices. Sprinkle with cumin seed, then layer with kale and black beans. Pour tomato sauce and salsa evenly over the dish. Sprinkle with nutritional yeast, then spread tortilla strips on top.

  3. Bake, covered, in the preheated oven until bubbly, about 25 minutes.

Recipe Yield

1 9x13-inch casserole

Recipe Note

Kale and sweet potatoes, a great combo!

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