Vegetarian Enchilada Casserole with Kale and Sweet Potatoes

Kale and sweet potatoes, a great combo!

Prep Time:
30 mins
Cook Time:
25 mins
Total Time:
55 mins
1 9x13-inch casserole


  • cooking spray

  • 2 cups grated sweet potato

  • 1 small onion, sliced

  • 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

  • ¼ cup nutritional yeast

  • 4 (6 inch) corn tortillas, cut into strips


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

  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.

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

Cook's Note:

You can use Cheddar cheese instead of nutritional yeast.

Nutrition Facts (per serving)

152 Calories
1g Fat
30g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 152
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 265mg 12%
Total Carbohydrate 30g 11%
Dietary Fiber 8g 29%
Total Sugars 2g
Protein 8g
Vitamin C 50mg 250%
Calcium 93mg 7%
Iron 3mg 15%
Potassium 728mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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