Quantcast

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
  • Sugar 7 g
  • Dietary Fiber 9 g
  • Cholesterol 10 mg
  • Sodium 430 mg
  • Potassium 860 mg

This Recipe Serves 6

Ingredients

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)

Instructions

  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.

How Many Calories?

Calculate the number of calories you should eat each day to maintain your present body weight:

Please select an option before you continue.
Calculate My Calories

I don't do any physical activity other than what I need to do for my usual activities, such as going to work or school, grocery shopping, or doing chores around the house.

I do some moderate exercise every day in addition to doing my usual activities. For example, I walk about 1.5 to 3 miles a day at about 3 to 4 miles an hour. Or I do something else that's moderately active.

I am very active every day in addition to doing my usual activities. For example, I walk more than 3 miles a day at about 3 to 4 miles an hour. Or I do something else that's very active.

How Many Calories?

This number estimates how many calories you should eat per day to keep your body weight where it is now.

If you want to lose weight, you may need fewer calories. You should talk with your health care team for more personalized recommendations, but this calculator can help to get you started.

Calculate My Calories

*Estimates are rounded to the nearest 200 calories. An individual's calorie needs may be higher or lower than these average estimates. Developed from the 2010 US Dietary Guidelines for Americans.

Find More Recipes

Family-Friendly Meals

Show your family that healthy eating can also taste delicious! This month’s sample plan works in just a few of our tasty and nutritious recipes.

See Meal Plan