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Sweet Potato Enchilada Bake {Vegan, GF}


  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 90 mins
  • Total Time: 1 hour 40 mins
  • Yield: 8 servings 1x

Description

An enchilada bake made with sweet potatoes, kale, enchilada sauce, and a mix of beans and corn. Packed with vegetables and plant protein, it is super-simple to make and incredibly delicious!


Scale

Ingredients

  • 2 15-ounce cans black beans or kidney beans, rinsed and drained (I used one of each)
  • 1 cup canned or frozen (thawed) corn
  • 1/2 cup fresh cilantro leaves, chopped
  • 2 cups red enchilada sauce
  • 1 large sweet potato (1 pound), peeled and very thinly sliced
  • 6 cups chopped lacinato or curly kale (tough stems removed)
  • 2 cups shredded Cheddar cheese (I used nondairy, but use dairy cheese if you like)
  • Optional garnish: additional chopped cilantro leaves

Instructions

  1. Preheat oven to 400F.
  2. In a medium bowl, combine the beans, corn and cilantro.
  3. Pour 1/3 of the enchilada sauce in the bottom of a medium-large baking pan (e.g., 11×7 inches). Layer 1/3 of the sweet potatoes on top followed by half the kale, half the bean mixture, and 1/3 of the cheese.
  4. Pour another third of the sauce over and repeat the layers. Pour the remaining sauce over and top with the remaining sweet potatoes.
  5. Tightly cover the pan with foil and bake for 1 hour and 10 to 20 minutes until the sweet potatoes are fork tender.
  6. Remove the foil and sprinkle with the remaining cheese. Bake for 10 minutes longer.
  7. Let the casserole sit for about 10 minutes before sprinkling with the optional cilantro and serving.

  • Category: Entree

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 207
  • Sugar: 3 g
  • Sodium: 578 mg
  • Fat: 3.5 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 37.9 g
  • Fiber: 7.3 g
  • Protein: 8 g
  • Cholesterol: 0 mg