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Meatless Enchilada Casserole with Kale and Sweet Potatoes

Here is a healthy and tasty twist on enchiladas which features super healthy kale and sweet potatoes and no meat or gluten.


1 large sweet potato, grated (about 2 cups)*
1 small onion, sliced*
1/2 teaspoon cumin seed
1 bag Fresh Express Baby Kale Mix
1 1/2 cups black beans (or 1 14.5-ounce can, drained and rinsed)
1 (14.5-ounce) can no salt added tomato sauce
1/4 cup chipotle salsa
1/4 cup nutritional yeast or 1/4 cup shredded reduced-fat sharp Cheddar cheese
4 corn tortillas, cut into strips (preferably organic)

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)



1. Preheat the oven to 425 degrees. Coat a baking dish with cooking spray (mine was 13"x9"x2").

2. Place the grated sweet potato in the bottom of the baking dish, then layer on the onion. Sprinkle on the cumin seed, then layer on the kale and black beans.

3. Evenly pour the tomato sauce over the dish, along with the chipotle salsa.

4. Sprinkle with the nutritional yeast or cheese, then spread the tortilla strips on top.

5. Cover and bake for 25 minutes. Serve immediately.


1. No lid? Cover the baking dish with an inverted baking sheet.

2. Use a food processor to make quick work of prepping the vegetables. Use the shredding blade for the sweet potatoes, then the slicing blade for the onion.

3. Feel free to swap in 12 ounces cooked, chopped chicken or ground turkey if you prefer meat in this meal.

Makes 4 servings, about 1 1/2 cups per seving

Amount Per Serving: 267 Calories, 2.1 g Fat, 0.0 mg Cholesterol, 214 g Sodium, 53 g Total carbs, 13.3 g Fiber, 13.3 g Protein

Original recipe and image source:


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