Mexican

Enchilada Casserole with Kale and Sweet Potatoes is for Dinner.

Enchilada Casserole with Kale and Sweet Potatoes takes 10 minutes to prepare.

Enchilada Casserole with Kale and Sweet Potatoes takes 25 minutes to cook.

Enchilada Casserole with Kale and Sweet Potatoes makes 4 servings.

The ingredients for Enchilada Casserole with Kale and Sweet Potatoes are:

1 large sweet potato, grated (about 2 cups)*
1 small onion, sliced*
1/2 teaspoon cumin seed
1 bag Fresh Express Baby Kale Mix
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

Here is how you make Enchilada Casserole with Kale and Sweet Potatoes:

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. **Nutrition info is calculated using the approximate yield for dried beans. 3/4 cup dried beans=1 1/2 cups cooked.. About 1 1/2 cups each.

The nutritional information for Enchilada Casserole with Kale and Sweet Potatoes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 267.1

• Total Fat: 2.1 g
• Cholesterol: 0.0 mg
• Sodium: 213.7 mg
• Total Carbs: 52.8 g
• Dietary Fiber: 13.3 g
• Protein: 13.3 g

Enchilada Casserole with Kale and Sweet Potatoes is Mexican cuisine.

The dietary needs meet for Enchilada Casserole with Kale and Sweet Potatoes is Vegan