Vegetarian Enchilada Casserole with Kale and Sweet Potatoes

This vegetarian enchilada-style casserole with kale, sweet potatoes, and black beans is topped with corn tortilla strips, perfect for your next "meatless Monday."

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 152 Calories

Ingredients

• cooking spray
• ¼ cup nutritional yeast
• 1 small onion, sliced
• 2 cups grated sweet potato
• ½ teaspoon cumin seed
• 4 cups chopped kale leaves
• 1 (14.5 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can no-salt-added tomato sauce
• ¼ cup chipotle salsa
• 4 (6 inch) corn tortillas, cut into strips

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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