Sweet Potato Enchilada Casserole

- 3 tbsp Olive oil
- to taste Sea salt
- to taste Black pepper
- 1 medium diced Zucchini
- 1/2 bunch thinly sliced Lacinato kale
- 1 cup Frozen corn kernels
- 1/2 tsp Garlic powder
- 1/2 tsp Ground cumin
- 1/4 tsp Ground chipotle
- 1 can (15 oz) rinsed and drained Black beans
- 1/4 cup finely diced Red onion
- 1 jar (15 oz) Salsa
- 8 oz shredded Cheddar cheese
- 2 large Sweet potatoes

1. Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
2. Peel and slice 2 large Sweet Potatoes about 1/3-inch thick. Toss with 1 tbsp Olive oil, Sea salt and Black pepper.
3. Arrange slices on baking sheet and roast for 30 minutes until tender and starting to brown.
4. Heat a large sauté pan over medium-high heat. Add remaining 2 tbsp Olive oil, then stir in Zucchini, Kale, and Corn. Season with Sea salt and Black pepper and sauté for 3-5 minutes until Zucchini is tender and Kale has cooked down.
5. Add Garlic powder, Cumin, and Ground chipotle, cook for another 1-2 minutes.
6. Transfer veggies to a large bowl. Stir in Black beans and Red onion. Season to taste with Sea salt and Black pepper.
7. Remove Sweet potatoes from oven and turn oven down to 200°C (400°F).
8. Spoon 1/3 of Salsa into a 9x13-inch baking dish. Layer in half of Sweet potatoes, half of the bean and veggie mixture, another 1/3 of Salsa, and half of the Cheese. Repeat the process, starting with Sweet potatoes, and finishing with Cheese.
9. Bake uncovered for 20-25 minutes until the casserole is bubbling.
10. Finish under the broiler for 1-2 minutes for a crispy Cheese topping.