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How to Make Roasted Vegetable Enchilada Bake
This casserole-style dish is a vegetarian option and will be a huge hit with the family!
20 min prep time
30 min cook time
6servings
1/6 of casserole
Print Recipe >
Step-By-Step Instructions:
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Preheat the oven to 400 degrees F.
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Heat the oil in a large, deep, nonstick skillet over medium-high heat. Add the onion and sauté until the onion is softened, about 3 minutes then add the peppers and continue sauteing for another 5 minutes, until softened. Remove to a heatproof bowl.
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Add the mushrooms to the pan and sauté until softened, about another 5 minutes. Stir in the spinach, and toss until just wilted, about 1 minute. Add the beans, cilantro, oregano, cumin, and salt, and sauté until fully combined and heated through, about 1 minute. Stir in the peppers and onions. Adjust seasoning.
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Spread 1/2 cup salsa into a 9x13-inch baking dish. Arrange 6 tortillas to cover the bottom of the dish. Evenly top with half of the vegetable mixture. Arrange the remaining 6 tortillas on top. Cover with remaining ½ cup of salsa. Evenly top with remaining vegetable mixture. Sprinkle with the cheese. Bake until fully cooked through and the cheese is melted, about 20 minutes.
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Cut the casserole into 6 portions and serve.
Nutrition facts
6 Servings
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Serving Size
1/6 of casserole
- Amount per serving Calories 320
- % Daily value*
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Total Fat
8g
10%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 10mg 3%
- Sodium 460mg 20%
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Total Carbohydrate
53g
19%
- Dietary Fiber 7g 25%
- Total Sugars 7g
- Added Sugars 0g 0%
- Protein 12g
- Potassium 990mg 21%
Ingredients
canola oil or unrefined peanut oil
2 tsp
sweet onion (diced)
1 large
mild or medium tomatillo salsa (salsa verde) of choice (divided)
1 cup
cremini or white button mushrooms (sliced)
1 lbs
poblano chile pepper (chopped)
1 whole
yellow or orange bell peppers (chopped)
2 med
packed fresh baby spinach (5 ounces)
5 cup
pinto beans (15-ounce, gently rinsed and drained (1 1/2 cups))
1 can
fresh cilantro (chopped)
3 tbsp
fresh oregano leaves (finely chopped)
1 tsp
cumin
1/2 tsp
Kosher Salt
1/4 tsp
corn tortillas (6-inch)
12 small
Monterey Jack or pepper jack cheese (2 ounces, shredded)
1/2 cup
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