Vegetable Enchilada Casserole #SundayFunday

Fresh vegetables, roasted and then layered with corn tortillas, salsa, and cheese for a hearty, meatless casserole that will please even the most stubborn carnivores.

The Sunday Funday Bloggers are sharing Fresh Ideas Using Vegetables this week....

Do you practice Meatless Monday or Mexican Monday?  With this delicious casserole, you can have both.  

Camilla of Culinary Cam is hosting our Sunday Funday and invited us to join her in sharing Fresh Ideas using Vegetables.  It's very easy to come up with Fresh Ideas in the Summer and Fall when the Gardens and Farmer's Markets are in full swing but it gets a little more difficult when you live in the Midwest during the winter months.  I am anxious to get some new ideas.......

• Sneha's Recipe: Bhogichi Bhaji 
• Amy's Cooking Adventures: Cottage Cheese and Spinach Egg Bites (Green Eggs and Ham Mini Souffle) 
• Culinary Cam: Fun with Veggies and Thoughts on Real Bento 
• Karen's Kitchen Stories: Thai Cabbage Salad 
• A Day in the Life on the Farm: Vegetable Enchilada Casserole 
• Mayuri's Jikoni: Vegetable Masala Sandwich

This casserole starts by roasting fresh seasonal vegetables.  Sweet Potato, Cauliflower, Onion, and Red Bell Pepper can be roasted at your leisure and refrigerated for up to 3 days before assembly.  I roasted mine in the morning, while I showered, and left them to cool while I ran errands.

When I got home it was just a matter of layering the casserole and popping it in the oven.  Dinner was on the table in 45 minutes.

Corn tortillas, layered with your favorite salsa, roasted vegetables, fresh spinach, and shredded cheese bake up into a delicious, ooey, gooey dish that will satisfy your hankering for Mexican food without ever having to leave the house.

Plan ahead and roast the vegetables today.  Tomorrow when you get home from work you will be able to have dinner on the table and ready to serve in short order.

Entrees, Casseroles, Comfort Food, Meatless, Mexican,

Entrees, Vegetarian

Mexican

Yield: 6 servings

Author: Wendy Klik

Roasted Vegetable Enchilada Casserole

Fresh vegetables, roasted and then layered with corn tortillas, salsa, and cheese for a hearty, meatless casserole that will please even the most stubborn carnivores.

Prep time: 40 MinCook time: 40 MinTotal time: 1 H & 20 M

Ingredients

• 1/2 head of cauliflower, cut into 1/2" chunks
• 1 sweet potato, peeled and cut into 1/2" chunks
• 2 red bell peppers, seeded and cut into large dice
• 1/2 large Vidalia onion, cut into wedges
• 2 T. olive oil
• salt, pepper, and cumin to taste
• 18 oz. Salsa
• 8 corn tortillas
• 1 can (15 oz) kidney, black, or pinto beans, rinsed and drained
• 2 oz. baby spinach leaves
• 2 c. shredded Mexican blend cheese

Instructions

1. Place the cauliflower and sweet potato onto a large baking sheet lined with parchment. Place the red bell pepper and onion onto a second baking sheet lined with parchment. Drizzle each pan with the olive oil and toss the vegetables to coat. Season with salt, pepper and cumin. Roast in a preheated 400* oven for about half an hour, until vegetables are fragrant, tender and starting to brown on the edges. Remove from oven and allow to cool.
2. Place 1/4 c. salsa onto the bottom of a 9" square baking pan. Cut the tortillas in half and place 4 or 5 halves onto the salsa, overlapping to cover the bottom.
3. Top with 1/2 of the beans, 1/3 of the roasted vegetables, 1/2 of the spinach and 1/3 of the cheese.
4. Make another tortilla layer and cover with half of the remaining salsa followed by the remaining beans, another 1/3 of the roasted vegetables, the remaining spinach and another 1/3 of the cheese.
5. Cover with the remaining tortillas, salsa, and vegetables. Top with the remaining cheese. Cover with foil and bake in a preheated 350* oven for 20 minutes. Remove foil and bake for another 10 minutes. Let rest for a few minutes before serving.

Notes

Adapted from a recipe found at Cookie and Kate.

Nutrition Facts

Calories

399

Fat (grams)

17 g

Sat. Fat (grams)

7 g

Carbs (grams)

47 g

Fiber (grams)

10 g

Net carbs

37 g

Sugar (grams)

10 g

Protein (grams)

18 g

Sodium (milligrams)

1036 mg

Cholesterol (grams)

35 mg

Similar Recipes

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Three Bean Enchiladas with Corn Salsa

Souper Easy Enchiladas

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