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Vegetarian Enchilada Casserole
This is a healthy, vegan, vegetarian version of one of my favorite dishes using fresh kale, sweet potatoes and black beans. Its a hearty dish bursting with flavor!
Ingredients
- 1 large sweet potato grated
- 1 small onion sliced thin
- 1 bag Baby Kale Mix
- chili powder for seasoning (to taste)
- 14 ounce can black beans drained and rinsed
- 14 ounce can tomato sauce
- 1/4 cup salsa
- 1/4 cup sharp Cheddar cheese low fat*
- 4 corn tortillas cut into strips
Instructions
- Preheat the oven to 425 degrees.
- Use a non-stick dish or spray with cooking spray. Grate sweet potato using a food processor or grater and set aside.
- Slice onions thinly and set aside.
- Place the grated sweet potato in the bottom of the baking dish, then add a layer of the onions.
- Sprinkle some chili powder, then a layer of kale and black beans.
- Pour tomato sauce and salsa over the entire casserole, sprinkle with cheese and top with tortilla strips.
- Cover and bake for 25 minutes.
Notes
*use vegan/veggie cheese to keep this dish vegan/vegetarian
Nutrition
Calories: 1301kcalCarbohydrates: 242gProtein: 60gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 28mgSodium: 2734mgPotassium: 4222mgFiber: 60gSugar: 35gVitamin A: 50677IUVitamin B1: 2mgVitamin B5: 5mgVitamin C: 43mgCalcium: 586mgIron: 16mg
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