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Sweet Potato and Kale Enchilada Casserole
Original recipe: 6 servings · Prep: Under review · Cook: Under review · Total: Under review
By PanPotPlates Editorial TeamPublished Apr 9, 2026 | Updated Oct 20, 2026
Mexican-Inspired
Under review
easybudget-friendlyseasonalcomfortfoodmealprep
Sweet potato slices layered with kale, black beans, corn, enchilada sauce and cheese. Prepare the filling in a skillet, then bake in a casserole dish.
Prep
Under review
Cook
Under review
Total
Under review
Servings
6
Difficulty
easy
Cuisine
Mexican-Inspired
Ingredients
Servings
6
- 2 large sweet potatoes, peeled and thinly sliced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 bunch kale, stems removed and roughly chopped (about 4 cups)
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups red enchilada sauce
- 1 cup shredded Mexican cheese blend (or vegan cheese for dairy-free)
- 1/2 cup corn kernels (fresh or frozen)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
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Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish.
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In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until softened.
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Add minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for another minute until fragrant.
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Stir in the chopped kale and cook until wilted, about 3-5 minutes.
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Remove the skillet from heat and stir in the black beans and corn kernels. Mix well and set aside.
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Use a little of the measured 2 cups enchilada sauce to coat the bottom of the dish; divide the rest between the two layers.
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Layer half of the sliced sweet potatoes evenly over the sauce.
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Spread half of the kale and bean mixture over the sweet potatoes.
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Spread half of the remaining sauce and half of the total cheese over the first layer.
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Repeat with the remaining sweet potatoes, kale-bean mixture, sauce and cheese.
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Cover the casserole dish with foil and bake for 30 minutes.
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Remove the foil and bake for an additional 15 minutes, or until the sweet potatoes are tender and the cheese is bubbly and golden.
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Let the casserole rest for 5-10 minutes before serving.
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Garnish with fresh cilantro if desired and enjoy!
Timing note
Allow for preparation, skillet cooking, 30 minutes covered baking, at least 15 minutes uncovered until potatoes are tender, and 5-10 minutes resting.
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