Creamy Enchilada Verde Casserole
Romaine and Tomato Salad
Beverage Recommendation
Fre Alcohol-Removed Chardonnay
Ingredients
- 1 (16-oz) pkg peeled, cubed sweet potatoes
- 1½ cups low-sodium vegetable broth
- 1 cup mild salsa verde
- 1 cup diced red onion
- ½ (8-oz) block cream cheese, cut into small pieces
- ½ tsp ground cumin
- 2 (16-oz) cans low-sodium pinto beans, drained and rinsed
- 1 cup shredded Mexican-blend cheese, divided
- 12 corn tortillas
Instructions
- Preheat oven to 350°F. Cook sweet potatoes according to package directions for microwave; drain. Set aside.
- Meanwhile, bring broth, salsa verde, and onion to a boil in a saucepan over medium-high heat. Cook 8 to 10 minutes or until reduced to about 2 cups. Reduce heat to low.
- Whisk in cream cheese and cumin until smooth. Remove from heat; reserve 1 cup. Stir sweet potatoes, beans, and ½ cup shredded cheese into remaining sauce. Cook 2 minutes or until thoroughly heated.
- Arrange 4 tortillas in a 13- x 9-inch baking dish coated with cooking spray; top with half of sweet potato mixture. Repeat layers once.
- Top with 4 tortillas and reserved 1 cup sauce; sprinkle with ½ cup shredded cheese.
- Bake 20 minutes or until cheese is browned and sauce is bubbly.
Side Dish Ingredients
- 1 (10-oz) pkg chopped romaine lettuce
- 2 tomatoes, diced
- ½ cup thinly sliced red onion
- ⅓ cup vegan olive oil vinaigrette
Side Dish Instructions
- Toss together all ingredients in a large bowl just before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
460
|
60
|
520
|
| Fat (g) | 15 | 5 | 20 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 16 | 1 | 17 |
| Carb (g) | 65 | 8 | 73 |
| Fiber (g) | 13 | 1 | 14 |
| Sodium (mg) | 820 | 94 | 914 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
