Enchilada Casserole with Kale and Sweet Potatoes

Enchilada Casserole with Kale and Sweet Potatoes

4.2 of 5 (91)
member ratings
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


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.

Member Ratings For This Recipe


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    27 of 27 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!
    18 of 18 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!
    17 of 18 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!
    15 of 16 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
    9 of 9 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