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Vegetarian Enchilada Casserole

This is a healthy, vegan, vegetarian version of one of my favorite dishes using fresh kale, sweet potatoes and black beans.  Its a hearty dish bursting with flavor!

Posted By: Sheila E.
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Prep Time: 10 | Cook Time: 25 | Ready In: 4
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US Metric
  • 1 large sweet potato, grated
  • 1 small onion, sliced thin
  • 1 bag Baby Kale Mix
  • chili powder for seasoning (to taste)
  • 1 14 ounce can black beans, drained and rinsed
  • 14 ounce can tomato sauce
  • 1/4 cup salsa
  • 1/4 cup sharp Cheddar cheese, low fat*
  • 4 corn tortillas, cut into strips

*use vegan/veggie cheese to keep this dish vegan/vegetarian

Cooking Process:

Preheat the oven to 425 degrees. Use a non-stick dish or spray with cooking spray. Grate sweet potato using a food processor or grater and set aside.  Slice onions thinly and set aside.

Place the grated sweet potato in the bottom of the baking dish, then add a layer of the onions. Sprinkle some chili powder, then a layer of kale and black beans. Pour tomato sauce and salsa over the entire casserole, sprinkle with cheese and top with tortilla strips.  Cover and bake for 25 minutes.