Sweet Potato Kale Enchilada Casserole

1 large sweet potato, peeled and grated
1 onion, thinly sliced
15oz vegetarian refried beans or 15oz cooked black beans (drained and rinsed if canned)
1 bunch kale, stems removed and chopped
15oz tomato sauce
1/2 jar salsa
1/4-1/2 cup nutritional yeast
3-4 whole wheat tortillas, cut into strips

Pre-heat the oven to 425F. Lightly oil a baking pan (like a lasagna pan). Spread the sweet potato in the bottom, then add the onions, spread the beans, and cover with kale. Evenly distribute a layer of tomato sauce and another one of salsa. Sprinkle nutritional yeast on top and cover with the tortilla strips. Bake, covered, for 25 minutes. Serve with a dollop of fat-free Greek yogurt (optional).

Original from sparkrecipes.com