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!
- 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
- Preheat oven to 400F.
- In a medium bowl, combine the beans, corn and cilantro.
- 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.
- Pour another third of the sauce over and repeat the layers. Pour the remaining sauce over and top with the remaining sweet potatoes.
- Tightly cover the pan with foil and bake for 1 hour and 10 to 20 minutes until the sweet potatoes are fork tender.
- Remove the foil and sprinkle with the remaining cheese. Bake for 10 minutes longer.
- Let the casserole sit for about 10 minutes before sprinkling with the optional cilantro and serving.
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
- 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
Keywords: vegan grain-free sweet potato enchilada bake, enchilada casserole made with sweet potatoes, grain-free, gluten-free, vegan, egg-free, dairy-free, oil-free enchilada casserole