Enchilada-style black bean, sweet potato and kale casserole

By aerrob89

Ingredients

• 2 large sweet potatoes
• 1 bunch kale, de-stemmed and washed
• 1 can black beans, drained
• 4-5 whole wheat tortillas, sliced into strips
• 1 cup mozzarella cheese, grated
• 1/2 cup fresh salsa
• 1/2 eggplant, sliced into rounds and roasted (optional)
• 2 tablespoons olive oil
• Garlic powder, to taste
• Salt, to taste
• Paprika, to taste
• Crushed red pepper, to taste
• 1/4 cup cheddar cheese, shredded
• note: can add eggplant if want to

Details

Preparation time 5mins
Cooking time 30mins

Preparation

Step 1

1. Preheat oven to 425 F. Line a baking sheet with tin foil and set aside.
2. Dice two large sweet potatoes, spray with olive oil and season to taste. I used garlic, salt, crushed red pepper, sage and thyme. Place in oven and begin to roast.
3. Spread half of the tortilla strips along the bottom of a 13-inch by 9-inch casserole dish. Top with de-stemmed kale, half the mozzarella cheese and the can of black beans. (For extra flavor, I chose black beans with jalapenos).
4. When the sweet potatos have cooked through and have begun to crisp around the edges, add them to the casserole. If you'd like, add eggplant rounds at this point, too.
5. Top with the remaining tortilla strips, cheese and salsa.
6. Bake for approximately 15 to 25 minutes, waiting for the cheese to melt and the tortilla strips to start to crisp. Remove and serve hot.