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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!
6servings
1/6 of casserole
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Step-By-Step Instructions:
- Preheat the oven to 400 degrees F.
- Heat the oil in a large, deep, nonstick skillet over medium-high heat. Add the onion and 1/4 cup salsa, and sauté until the onion is softened, about 8 minutes. Add the mushrooms and pepper 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. Adjust seasoning.
- 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. Sprinkle with 1/4 cup salsa. Evenly top with remaining vegetable mixture. Sprinkle with the cheese. Bake until fully cooked through and the cheese is melted, about 20 minutes. Sprinkle with remaining 1/4 cup salsa.
- Cut the casserole into 6 portions, and serve.
Nutrition facts
6 Servings
-
Serving Size
1/6 of casserole
- Amount per serving Calories 270
-
Total Fat
7g
- Saturated Fat 2.5g
- Trans Fats 0g
- Cholesterol 10mg
- Sodium 430mg
-
Total Carbohydrate
43g
- Dietary Fiber 9g
- Total Sugars 7g
- Added Sugars 0g
- Protein 13g
- Potassium 860mg
- Phosphorous 0mg
Ingredients
canola oil or unrefined peanut oil
2 tsp
large sweet onion (diced)
1
mild or medium tomatillo salsa (salsa verde) of choice (divided)
1 1/4 cup
cremini or white button mushrooms (sliced)
12 oz
poblano chile pepper (chopped)
1
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
sea salt, or to taste
1/4 tsp
corn tortillas (6-inch)
12
Monterey Jack or pepper jack cheese (2 ounces, shredded)
1/2 cup
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