Creamy Enchilada Verde Casserole
Spring Mix-Avocado Salad
Ingredients
- ½ (16-oz) pkg cubed sweet potatoes
- ¾ cup 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 (15-oz) can pinto beans, rinsed and drained
- ½ cup shredded Mexican blend cheese, divided
- 6 corn tortillas
Instructions
- Preheat oven to 350°F. Microwave sweet potatoes according to package directions.
- 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 by half.
- Reduce heat to low. Add cream cheese and cumin to pot, stirring until blended and cheese melts. 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 in a lightly greased 8-inch baking dish; top with half of sweet potato mixture. Repeat layers.
- Top with 2 tortillas and reserved ½ cup sauce; sprinkle with ¼ cup shredded cheese.
- Bake 20 minutes or until browned and bubbly.
Side Dish Ingredients
- 1 (5-oz) pkg spring mix
- 1 avocado, chopped
- 2 Tbsp olive oil
- 1 Tbsp rice vinegar
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Toss together all ingredients in a medium bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
451
|
198
|
649
|
| Fat (g) | 14 | 19 | 33 |
| Sat. Fat (g) | 7 | 3 | 10 |
| Protein (g) | 16 | 2 | 18 |
| Carb (g) | 65 | 8 | 73 |
| Fiber (g) | 13 | 5 | 18 |
| Sodium (mg) | 976 | 156 | 1132 |
| T. Sugs (g) | 10 | 1 | 11 |
| A. Sugs (g) | 0 | 0 | 0 |
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
