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1
Preheat oven to 400 degrees F.
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2
Toss sweet potatoes with 1 tablespoon olive oil and arrange in an even layer on a parchment-lined baking sheet.
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3
Roast in the oven until tender and caramelized, 20 minutes.
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4
Set aside.
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5
Meanwhile, heat 1 tablespoon of oil in a large cast iron or nonstick skillet.
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6
Cook burgers over medium heat until defrosted and firm, about 7 minutes.
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7
Carefully flip and cook for another 5 minutes, until browned and crisp.
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8
Set aside until cool enough to touch, then roughly chop.
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9
Add another drizzle of oil to the pan and cook tortillas in batches, flipping a few times, until golden and stiff, about 3 minutes.
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10
Remove to a plate.
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11
Add leeks, white scallions, and kale to the pan.
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12
Cook over medium heat, stirring occasionally, until soft, about 5 minutes.
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13
Stir in garlic, cumin and chili powder.
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14
Cook another minute, until fragrant.
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15
Add tomatoes and salt.
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16
Saute until tomatoes have softened and released their juices, 5 minutes.
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17
Stir in roasted sweet potatoes and remove from the heat.
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18
Arrange half of the tortillas in the bottom of a 9-inch pie plate or casserole.
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19
Top with half of the kale mixture, half the bean burgers, and then half of the cheese.
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20
Repeat with the remaining tortillas, kale, burgers and cheese.
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21
Cover with foil and bake until melted and gooey, about 10 minutes.
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22
Garnish with green scallions and serve immediately.
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23
Notes: If you dont have any veggie burgers on hand, you can also use half a 15-ounce can of black beans for added protein and fiber.
