Enchilada Casserole with Kale and Sweet Potatoes
- 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
IntroductionThis easy-to-assemble casserole is a tasty twist on enchiladas. This easy-to-assemble casserole is a tasty twist on enchiladas.
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
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.
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.
*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
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
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!
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