Sweet Potato Enchilada Casserole

Sweet Potato Enchilada Casserole

Blood Sugar: 6Servings: 6Preparation Time: 45minMeal Category: Dinner
Micronutrients:Vitamin ACalciumFolate

Macronutrients per 100g

Energy
124kcal
Sugar
3g
Fat
6g
Fiber
3g
Sat fat
2g
Protein
5g
Carbs
13g
Sodium
246mg

Ingredients

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

Preparation

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.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
27% of RDI
Vitamin C
7% of RDI
Omega 3
3% of RDI
Vitamin A
30% of RDI
Calcium
95% of RDI
Folate
36% of RDI

Good to know

This is a vegetarian meal. You can add shredded rotisserie chicken or sautéed ground beef for more protein. Serve with sliced avocado, pickled jalapeños, fresh cilantro, sour cream, sliced olives, and hot sauce.

How to Prepare

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.

Good to Know

This is a vegetarian meal. You can add shredded rotisserie chicken or sautéed ground beef for more protein. Serve with sliced avocado, pickled jalapeños, fresh cilantro, sour cream, sliced olives, and hot sauce.

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