Creamy Enchilada Verde Casserole
Romaine and Tomato Salad
Beverage Recommendation
Fre Alcohol-Removed Chardonnay
Ingredients
- ½ (16-oz) pkg peeled, cubed sweet potatoes
- ¾ cup low-sodium vegetable broth
- ½ cup mild salsa verde
- ½ cup diced red onion
- 2 oz cream cheese, cut into small pieces
- ¼ tsp ground cumin
- 1 (16-oz) can low-sodium pinto beans, drained and rinsed
- ½ cup shredded Mexican-blend cheese, divided
- 6 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 1 cup. Reduce heat to low.
- Whisk in cream cheese and cumin until smooth. Remove from heat; reserve ½ cup. Stir sweet potatoes, beans, and ¼ cup shredded cheese into remaining sauce. Cook 2 minutes or until thoroughly heated.
- Arrange 2 tortillas, tearing to fit, in an 8 or 9-inch square baking dish coated with cooking spray; top with half of sweet potato mixture. Repeat layers once.
- Top with 2 tortillas and reserved ½ cup sauce; sprinkle with ¼ cup shredded cheese.
- Bake 20 minutes or until cheese is browned and sauce is bubbly.
Side Dish Ingredients
- ½ (10-oz) pkg chopped romaine lettuce
- 1 tomato, diced
- ¼ cup thinly sliced red onion
- 3 Tbsp vegan olive oil vinaigrette
Side Dish Instructions
- Toss together all ingredients in a large bowl just before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
460
|
65
|
525
|
| Fat (g) | 15 | 5 | 20 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 16 | 1 | 17 |
| Carb (g) | 65 | 5 | 70 |
| Fiber (g) | 13 | 1 | 14 |
| Sodium (mg) | 820 | 105 | 925 |
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
