Servings: 6

2 large or 3 medium sweet potatoes 2 large or 3 medium sweet potatoes
3 Tablespoons olive oil 3 Tablespoons olive oil
sea salt and black pepper sea salt and black pepper
1 medium zucchini, diced (1.5 cups) 1 medium zucchini, diced (1.5 cups)
1/2 bunch lacinato / Tuscan kale, ribs removed, thinly sliced ½ bunch lacinato / Tuscan kale, ribs removed, thinly sliced
1 cup frozen corn kernels 1 cup frozen corn kernels
1/2 teaspoon garlic powder ½ teaspoon garlic powder
1/2 teaspoon ground cumin ½ teaspoon ground cumin
1/4 teaspoon ground chipotle (optional) ¼ teaspoon ground chipotle (optional)
1 15-oz. can black beans, rinsed and drained 1 15-oz. can black beans, rinsed and drained
1/4 cup finely diced red onion ¼ cup finely diced red onion
1 15-oz. jar of favorite salsa or enchilada sauce 1 15-oz. jar of favorite salsa or enchilada sauce
8 oz. (2 cups) shredded cheddar or Mexican cheese blend 8 oz. (2 cups) shredded cheddar or Mexican cheese blend
For serving: subheading: For serving:
sliced avocado, sour cream, olives, hot sauce sliced avocado, sour cream, olives, hot sauce

Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
Peel and slice the sweet potatoes about ½ inch thick. Toss with 1 Tablespoon of olive oil and season with salt & pepper. Arrange slices on baking sheet. Roast for 30 minutes or until tender and starting to brown.
Heat a large sauté pan over medium-high heat. Add remaining 2 Tablespoons olive oil, then stir in zucchini, kale and corn. Season with salt and pepper and sauté for 3 to 5 minutes, stirring often to make sure nothing sticks to pan, until zucchini is tender and kale has cooked down. Add garlic powder, cumin and ground chipotle if using, and cook another 1 to 2 minutes.
Transfer veggies to large bowl. Stir in beans and onion. Season to taste with salt and pepper.
Remove sweet potatoes from oven and turn oven down to 400 degrees. Spoon ⅓ of the salsa into a 9x13-inch baking dish. Layer in half of the sweet potatoes, half of the bean and veggie mixture, another third of the salsa, and half of the cheese. Repeat the process, starting with the sweet potatoes and finishing with remaining cheese.
Bake uncovered for 20 to 25 minutes until casserole is bubbling. Finish under broiler for 1 to 2 minutes for crispy cheese topping.