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Nutritional Info
  • 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

View full nutritional breakdown of Enchilada Casserole with Kale and Sweet Potatoes calories by ingredient
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Enchilada Casserole with Kale and Sweet Potatoes

Submitted by: STEPFANIER
Enchilada Casserole with Kale and Sweet Potatoes

Introduction

This easy-to-assemble casserole is a tasty twist on enchiladas. This easy-to-assemble casserole is a tasty twist on enchiladas.
Number of Servings: 4

Ingredients

    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

Tips

No lid? Cover the baking dish with an inverted baking sheet.
Use a food processor to grate the sweet potato and slice the onion to save time.
Feel free to swap in 12 ounces cooked, chopped chicken or ground turkey if you prefer meat in this meal.


Directions

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.






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Member Ratings For This Recipe



  • 19 of 19 people found this review helpful
    Wait.....1 portion is 1/4 of a 13x9" pan? That's huge.....are the calculations correct? (says makes 4 servings). Please clarify. - 3/4/13

    Reply from STEPFANIER (3/14/13)
    Yes, that is correct. The portions are quite large, but you're mostly eating vegetables. :)


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  • Incredible!
    13 of 13 people found this review helpful
    I would not intend to change a recipe, but did not have all the ingredients. Subbed Marinara sauce for tomato sauce, ground cumin for cumin seeds, salsa with black beans and corn for chipotle salsa, queso blanco for cheese. It was GREAT. Wanted to eat 2 portions, but have learned some control!
    - 3/1/13

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  • Incredible!
    11 of 11 people found this review helpful
    So yummy! Instead of chipotle salsa which tends to be high in sodium, I used no salt diced tomatoes and added chipotle powder. I also added some serranos for some heat. And since I don't use regular corn tortillas I used a sprouted grain one instead. Will definitely be making this again. - 6/9/13

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  • Incredible!
    9 of 9 people found this review helpful
    I made it with the nutritional yeast instead of the cheese. Carnivore DH didn't know the difference. lol - 3/3/13

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  • Very Good
    6 of 6 people found this review helpful
    I made this for dinner tonight and was very surprised by how good it is. I did change a couple of things: I put a packet of taco seasoning in the tomato sauce and salsa. I used green onions. And I added an additional 1/4 cup of cheese. Even my 6-year-old gobbled it up. - 3/5/13

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  • Very Good
    6 of 30 people found this review helpful
    I haven't made it yet but it's getting an automatic '4 stars' because it's Vegan friendly!! WooHoo; thank you SP! - 3/1/13

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  • Very Good
    5 of 5 people found this review helpful
    I made this tonight, following the recipe as closely as I could - I was, perhaps, a little short on kale. It was delicious! At first cutting into it it was a bit watery, but it firmed up quickly. Lots of flavor, plenty filling, and fits right into my diet ideals. Also easy to make. Thanks! - 7/22/13

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  • Very Good
    5 of 5 people found this review helpful
    my family loved it! I used cumin powder and 2 cans of organic black beans and added celantro
    Thanks! - 3/7/13

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  • 5 of 5 people found this review helpful
    This recipe was delicious, i added just a bit of diced red pepper and my husband and i both loved it - 3/4/13

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  • Very Good
    4 of 4 people found this review helpful
    didn't have kale so thawed frozen spinach. Very good. - 3/13/13

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  • 2 of 3 people found this review helpful
    Didn't try this yet because I don't like Kale. Would it work with Spinach or Romaine or other greens? - 3/3/13

    Reply from STEPFANIER (3/14/13)
    Yes, you could use spinach or another green that holds up well when cooked (collards, mustard greens, etc). Romaine would get limp, I think.


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  • 2 of 6 people found this review helpful
    I bought the ingredients this morning and we will be having it for supper. It sounds wonderful. I am using the shredded cheddar instead of the yeast. - 3/1/13

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  • 2 of 6 people found this review helpful
    Will definitely be trying this one soon!! Not only is it vegan it's also GF if you make your own chipotle salsa - 3/1/13

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  • Incredible!
    1 of 1 people found this review helpful
    Made this a few times. The leftovers are good cold, put inside flour tortillas with some avacado, possibly, and take as an office lunch! We are always trying to find vegan ideas for lunch besides hummus sandwiches. No microwave at the office :( Very healthy, too. No cholesterol if you use the yeast. - 8/20/13

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  • Incredible!
    1 of 1 people found this review helpful
    Love, love, love. The first time, I made this exactly as indicated with the exception of fire roasted diced tomatoes in place of tomato sauce and spinach instead of kale and omitted the cheese. I loved it, but made it again and added a can of corn to give it some sweetness. Absolutely delicious. - 7/15/13

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  • Very Good
    1 of 1 people found this review helpful
    Pretty good and easy. My carnivores at home said it needed meat, but I thought it was good without. - 4/2/13

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  • Incredible!
    1 of 1 people found this review helpful
    sooo delicious! I added some corn and bell peppers to the mix and didn't let it cook as long so the vegetables were still a little uncooked, but WOW, my vegetarian friend begged me to make this again! definitely going to be making this again and again!! - 3/14/13

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  • 1 of 1 people found this review helpful
    To my surprise, my husband and I loved this. - 3/14/13

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  • Bad
    1 of 2 people found this review helpful
    This was very good and easy to prepare for a quick dinner. I added a diced jalapeno and some black olives. Use fat free shredded cheese. I'll mkae this again - 3/10/13

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  • Incredible!
    1 of 6 people found this review helpful
    Can't wait to try this vegan caserole; it sounds soooo healthy. Love the vegan part! - 3/1/13

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  • Loved this recipe, which surprised me because of the combination of foods sounded weird. Didn't have cumin seeds, so used powder and used a little extra sharp cedar cheese. Husband liked it but had to add extra spice. - 4/8/14

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  • This was so GOOD! I love that the portion is large enough to fill me up well. I couldn't eat it all. I have leftovers for lunch too. - 3/31/14

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  • Very good and easy to make with the bagged kale; portions are very large and filling. Have been looking for new kale recipes to up my iron intake and this one is a keeper. - 3/10/14

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  • I was really surprised this tasted so delicious! I added a 12 oz bag of Morningstar Veggie Crumbles (and a little bit more cheese). Myself and my boyfriend loved it. Will for sure make again! Thank you! - 2/24/14

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  • We loved it! I had my doubts when assembling it, but it's delicious. It had a little bit of liquid after baking, but did not detract from the flavor. I used medium salsa and increased it to 1/2 cup. Thanks! - 2/24/14

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