Roasted Vegetable Enchilada Bake

This casserole-style dish is a vegetarian option and will be a huge hit with the family!

Nutrition Facts

Serving Size: 1/6 of casserole

  • Calories 270
  • Carbohydrate 43 g
  • Protein 13 g
  • Fat 7 g
  • Saturated Fat 2.5 g
  • Sugars 7 g
  • Dietary Fiber 9 g
  • Cholesterol 10 mg
  • Sodium 430 mg
  • Potassium 860 mg

This Recipe Serves 6


2 teaspoons canola oil or unrefined peanut oil
1 large sweet onion, diced
1 ¼ cups mild or medium tomatillo salsa (salsa verde) of choice, divided
12 ounces cremini or white button mushrooms, sliced
1 fresh Poblano pepper, chopped
5 cups packed fresh baby spinach (5 ounces)
1 (15-ounce) can pinto beans, gently rinsed and drained (1 ½ cups)
3 tablespoons chopped fresh cilantro
1 teaspoon finely chopped fresh oregano leaves
½ teaspoon cumin
¼ teaspoon sea salt, or to taste
12 (6-inch) corn tortillas
½ cup shredded Monterey Jack or pepper jack cheese (2 ounces)


  1. Preheat the oven to 400 degrees F. 
  2. Heat the oil in a large, deep, nonstick skillet over medium-high heat. Add the onion and ¼ 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. 
  3. Spread ½ 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 ¼ 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 ¼ cup salsa. 
  4. Cut the casserole into 6 portions, and serve.

From The With or Without Meat Cookbook by Jackie Newgent, RDN, CDN

Photo: Roasted Vegetable Enchilada Bake from The With or Without Meat Cookbook. PNC Photography, Photographer: Peter Papoulakos.

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