Name: Vegetarian Enchilada Casserole with Kale and Sweet Potatoes
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Cooking spray -; Grated sweet potato - 2 cups; Onion, sliced - 1 small; Cumin seed - ½ teaspoon; Chopped kale leaves - 4 cups; Black beans, rinsed and drained - 1 (14.5 ounce) can; No-salt-added tomato sauce - 1 (14.5 ounce) can; Chipotle salsa - ¼ cup; Nutritional yeast - ¼ cup; Corn tortillas, cut into strips - 4 (6 inch)

Vegetarian Enchilada Casserole with Kale and Sweet Potatoes

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Vegetarian Enchilada Casserole with Kale and Sweet Potatoes

1. Cooking spray -

2. Grated sweet potato - 2 cups

3. Onion, sliced - 1 small

4. Cumin seed - ½ teaspoon

5. Chopped kale leaves - 4 cups

6. Black beans, rinsed and drained - 1 (14.5 ounce) can

7. No-salt-added tomato sauce - 1 (14.5 ounce) can

8. Chipotle salsa - ¼ cup

9. Nutritional yeast - ¼ cup

10. Corn tortillas, cut into strips - 4 (6 inch)

How to cook deliciously - Vegetarian Enchilada Casserole with Kale and Sweet Potatoes

1. Stage

Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking dish with cooking spray.

2. Stage

Place grated sweet potato in the bottom of the prepared baking dish, then layer with onion slices. Sprinkle with cumin seed, then layer with kale and black beans. Pour tomato sauce and salsa evenly over the dish. Sprinkle with nutritional yeast, then spread tortilla strips on top.

3. Stage

Bake, covered, in the preheated oven until bubbly, about 25 minutes.