Enchilada Casserole with Kale and Sweet Potatoes

By mahto

Ingredients

• 1 large sweet potato, grated (about 2 cups)*
• 1 small onion, sliced*
• 1/2 teaspoon cumin seed
• 1 bunch kale, leaves only, chopped (about 4 cups)*
• 1 1/2 cups black beans (or 1 14.5-ounce can, drained and rinsed)**
• 1 (14.5-ounce) can no salt added tomato sauce
• 1/4 cup chipotle salsa
• 1/4 cup nutritional yeast or 1/4 cup shredded reduced-fat sharp Cheddar cheese
• 4 corn tortillas, cut into strips

Details

Servings 4
Preparation time 10mins
Cooking time 35mins
Adapted from recipes.sparkpeople.com

Preparation

Step 1

Preheat the oven to 425 degrees. Coat a baking dish with cooking spray (mine was 13"x9"x2").
Place the grated sweet potato in the bottom of the baking dish, then layer on the onion. Sprinkle on the cumin seed, then layer on the kale and black beans.
Evenly pour the tomato sauce over the dish, along with the chipotle salsa.
Sprinkle with the nutritional yeast or cheese, then spread the tortilla strips on top.
Cover and bake for 25 minutes.
Serve immediately.

*Use a food processor to make quick work of prepping the vegetables. Use the shredding blade for the sweet potatoes, then the slicing blade for the onion and the kale.
**Nutrition info is calculated using the approximate yield for dried beans. 3/4 cup dried beans=1 1/2 cups cooked

Number of Servings: 4