Vegetarian Enchilada Casserole

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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.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Local

Calories 1301 kcal

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

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

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