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Vegetarian Enchilada Casserole

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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!
Posted By: Sheila E.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Local
Calories 1301 kcal


  • 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


  • 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.


*use vegan/veggie cheese to keep this dish vegan/vegetarian


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
Keyword vegetarian dish, healthy dish, hearty dish, ecnhilada, casserole, favorite dishes, kale, sweet potatoes, black beans
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