Step 1

Preheat oven to 400F.

Step 2

In a medium bowl, combine the beans, corn and cilantro.

Step 3

Pour 1/3 of the enchilada sauce in the bottom of a medium-large baking pan (e.g., 11x7 inches). Layer 1/3 of the sweet potatoes on top followed by half the kale, half the bean mixture, and 1/3 of the cheese.

Step 4

Pour another third of the sauce over and repeat the layers. Pour the remaining sauce over and top with the remaining sweet potatoes.

Step 5

Tightly cover the pan with foil and bake for 1 hour and 10 to 20 minutes until the sweet potatoes are fork tender.

Step 6

Remove the foil and sprinkle with the remaining cheese. Bake for 10 minutes longer.

Step 7

Let the casserole sit for about 10 minutes before sprinkling with the optional cilantro and serving.