Roasted Veggie Enchilada Casserole
View original ↗
Cookie and Kate · by Cookie and Kate★ 4.9

Roasted Veggie Enchilada Casserole

NUTRITION · PER SERVING105M COOK
CAL 22%·PRO 37%
CARBS 49G44% OF CAL
10G FIBER0G ADDED0G INTRINSIC30G OTHER9G TOTAL SUGAR
FAT 21G43% OF CAL
8G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted vegetables layered with black beans, spinach, and cheese in a casserole with salsa and corn tortillas. A hearty, vegetable-packed Mexican dinner.

mainmexicancasserolebeansgluten freevegetarian
View the full recipe on Cookie and Kate →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 1/2 medium head of cauliflower, cut into 1/2-inch chunks
  • 1 large sweet potato, peeled and cut into 1/2-inch cubes (about 2 cups)
  • 2 red bell peppers, cut into 1-inch squares
  • 1 medium yellow onion, sliced into wedges about 1/2-inch wide
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon ground cumin, divided
  • Salt
  • Freshly ground black pepper
  • 2 1/4 cups (18 ounces) red salsa, either homemade or jarred*
  • 1/2 cup chopped fresh cilantro, plus extra for garnish
  • 9 to 10 corn tortillas**, halved
  • 1 can (15 ounces) black beans, rinsed and drained, or 1 1/2 cups cooked black beans
  • 2 big handfuls (about 2 ounces) baby spinach leaves
  • 2 cups shredded Monterey Jack cheese
PREP
45M
SODIUM
1265MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.