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Smokey Kale and Sweet Potato Enchilada Casserole
THAT WAS VEGAN13Ingredients
60Minutes
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Ingredients
US|METRIC
3 SERVINGS
- 1 bunch kale (washed, destemmed and torn)
- 1 tsp. powdered garlic
- 3 sweet potatoes (medium, about 2.5 cups smashed)
- 3 chipotles in adobo sauce (plus about 1 Tablespoon of the sauce, diced)
- 15 oz. black beans (drained and rinsed)
- 10 oz. rotel (with green chilies, drained, if you want the dish a little less spicy, get the mild with no chilies)
- 1 cup sweet corn kernels (thawed or drained)
- 1/2 cup taco sauce (medium or hot, your call plus a couple of Tablespoons)
- 2 limes
- sea salt
- 14 fajita sized flour tortillas (or taco, all sliced in half)
- 1 1/2 cups salsa (again, you pick the heat)
- mozzarella (Daiya, for topping)
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Directions
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