Sweet Potato Enchilada Casserole

Nov 9, 2020

Ingredients

  • 2 medium sweet potatoes, diced
  • 1 white onion, sliced
  • 1 red bell pepper, sliced
  • 2 jalapenos, cored and sliced (optional)
  • 2 Tbs olive oil
  • 2 tsp chili powder
  • Salt and pepper
  • 1 can low-sodium black beans, rinsed and drained
  • ¼ cup fresh cilantro, chopped
  • 2 cups cooked shredded chicken
  • 2 cups of your favorite salsa
  • 6 small corn tortillas, cut into quarters
  • 1 cup fresh kale, chopped and stems removed
  • 1 and ½ cups shredded reduced-fat mozzarella cheese

Directions

  1. Preheat oven to 400º F then place the diced sweet potato, onion, jalapeno, and bell pepper in a 9×13” baking dish and toss with oil. Add chili powder, salt and pepper to taste, and mix until evenly distributed.
  2. Roast vegetables in the oven 40-45 minutes, until the sweet potato is thoroughly cooked. Remove from oven then lower the temperature to 350º F.
  3. Transfer the roasted vegetables to a large bowl, and add 1 cup salsa, black beans, and cilantro
  4. Prepare the same casserole dish with a thin layer of salsa on the bottom, cover with a layer of tortillas. Add 1/3 of the roasted veggies and shredded chicken, then ½ cup shredded cheese.
  5. Layer tortillas on top of the veggies, then 1 cup of kale, top with a thin layer of salsa and another 1/3 of the veggies and chicken. Next add another ½ cup shredded cheese.
  6. For the last layer, add the last of the tortillas, a thin layer of salsa, and the last of the veggies and chicken. Add the remaining cheese and bake in the oven for 20 minutes, until light golden on top.
  7. Allow to cool for 5-10 minutes and serve! 

Nutritional info per serving: serves 6

Calories: 351

Protein: 20 g

Fat: 11 g

Carbs: 43 g

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