Enchilada Casserole with Kale and Sweet Potatoes

Enchilada Casserole With Kale And Sweet Potatoes

Enchilada Casserole with Kale and Sweet Potatoes

Remember when kale was only used as a garnish with an orange slice on plated food or curly kale was used to decorate a salad bar at your favorite deli or all you can eat restaurants.

Kale has come a long ways since the whole foods movement in the early years of the 21st century.



Indulge in a mouthwatering Enchilada Casserole With Kale And Sweet Potatoes bursting with flavor.

Layers of tender kale, sweet potatoes, and gooey cheese are nestled together smothered in zesty chipotle salsa, then baked to perfection.

Each bite is a delightful blend of savory and sweet, with a hint of spice that will tantalize your taste buds.

This hearty and wholesome dish brings together the goodness of nutritious greens (kale) and root vegetables (sweet potatoes) along with comforting Mexican-inspired flavors.



Get yourself a plate of Enchilada Casserole With Kale And Sweet Potatoes and dive into a truly satisfying and delicious dining experience.

Enchilada Casserole With Kale And Sweet Potatoes

1 large sweet potato, grated (2 cups)
1 small yellow onion, sliced
1/2 teaspoon cumin seed
1 bag Fresh Baby Kale Mix
1 – 14.5-ounce can black beans, drained and rinsed
1 – 14.5-ounce can tomato sauce, no salt added
1/4 cup chipotle salsa
1/4 cup shredded 4-Mexican cheese mix or cheddar cheese
4 corn tortillas cut into strips

Preheat oven to 425 degrees

Coat a 13 X 9-inch baking dish with butter or coconut oil.

Evenly spread the grated sweet potato in the baking dish, then layer the onion. Next sprinkle with the cumin seed, then layer on the kale and black beans.


Cook’s Notes

When layering the kale and black beans, you can opt to mix in 3/4th pound of cooked ground beef or chicken.


Enchilada Casserole with Kale and Sweet Potatoes


Pour the tomato sauce over the dish, along with the chipotle salsa. Sprinkle with cheese, then spread the tortilla strips on top.

Cover and bake for 25 minutes. Let cool about 5 minutes. Plate and serve.


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