Roasted Vegetable Tortilla Bake Recipes

ROASTED VEGETABLE WRAPS

Steps:

• Preheat oven to 375 degrees F. Halve onion, pepper (remove seeds) and squash, and toss in olive oil and salt and pepper. Roast on baking sheet until tender, about 30 minutes, turning halfway through. Cool and chop veggies, mix together into a roasted vegetables and set aside in small bowl. Lay the tortilla flat on the counter. Place the spinach, carrots, tomatoes and cheese in the lower third of the tortilla. Drizzle on the dressing and top with a few spoons of the roasted vegetables. Roll tightly away from you, folding in the sides of the burrito as you go. Wrap tightly in wax paper, and then cut in half.

SHEET PAN ROASTED VEGETABLES

Steps:

• In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

ROASTED VEGETABLE QUESADILLAS

Steps:

• In a large bowl, combine the vegetables, oil and cumin; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 10-15 minutes or until tender. Reduce heat to 350°., Divide vegetable mixture evenly between two tortillas. Sprinkle with cheese. Top with remaining tortillas. Place on an ungreased baking sheet; bake for 8-10 minutes or until cheese is melted. , Cut each quesadilla into six wedges. Garnish with guacamole, sour cream, salsa and olives if desired.

ROASTED VEGETABLE WRAPS WITH GARLIC AIOLI

Steps:

• Heat oven to 450°F. In ungreased 15x10x1-inch pan, spread bell pepper, onion, zucchini and mushrooms. In small bowl, mix oil, basil, salt and pepper; brush over vegetables. Bake uncovered 12 to 15 minutes or until crisp-tender. Cool slightly.
• Meanwhile, in another small bowl, mix mayonnaise ingredients. Spread about 2 teaspoons mayonnaise mixture down center of each tortilla to within 2 inches of bottom.
• Top each tortilla evenly with roasted vegetables, spreading to within 2 inches of bottom. Top each with 1/4 cup lettuce.
• Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.

ROASTED VEGETABLE TORTILLA BAKE

Steps:

• Preheat oven to 500 degrees; and brush 2 shallow baking pans with oil.
• Arrange zucchini in one layer in one pan, and the onion and corn in the other pan. Sprinkle vegetables with salt & pepper to taste and roast on 2 racks in the oven for 5 minutes.
• Stir corn and switch positions of pans in oven. Roast vegetables 5 minutes more, or until lightly browned.
• While vegetables are roasting, stir together ricotta, 1 cup Monterey jack, cumin, salt & pepper.
• Lightly grease a loaf pan.
• Trim tortillas into rectangles to fit pan. Cover bottom of loaf pan with 2 tortillas overlapping in the middle.
• Spread 1/4 cup salsa over tortillas and top with 1/2 cheese mixture, 1/2 zucchini, 1/2 peppers, 1/2 onion corn mixture and 1 tablespoon cilantro.
• Make another layer of tortillas and vegetables in the same manner.
• Top with remaining 2 tortillas, salsa, Monterey jack and cilantro.
• Cover lasagna with oiled foil and bake in middle of oven at 350 degrees for 45 minutes until heated through.
• Let stand covered 5 minutes before serving. Cut in slices and serve with lime.
• Easily doubled.

VEGETARIAN TORTILLA BAKE

Steps:

• Preheat oven to 350 degrees.
• Spray a large skillet with nonstick spray; saute onions and peppers over medium-high heat.
• When the vegetables are tender, add the cumin, chili powder and the can of chopped tomatoes; simmer in the skillet for 5-10 minutes.
• In a large bowl, mix together black beans, pinto beans and chiles; mix in jar of salsa.
• Spray the bottom a 9"x13" baking dishes with cooking spray.
• Place two tortillas on the bottom of the dish. Spread one-third of the vegetable mixture onto the tortillas, then one-third of the bean mixture; then sprinkle one-third of the cheese on top. Repeat layering two more times, finishing with the cheese.
• Cover with foil and bake for 25 minutes; uncover and bake an additional 10 minutes.
• Remove from oven and let stand five minutes before cutting and serving.
• Serve with fresh cilantro and a dollop of light sour cream, if desired.

VEGETABLE TORTILLA LASAGNE

Steps:

• Preheat oven to 500°F. and brush 2 shallow baking pans with oil.
• Arrange zucchini in one layer in one pan and in half of other pan and add corn to remaining half of second pan. Sprinkle vegetables with salt and pepper to taste and roast on 2 racks in oven about 5 minutes. Stir corn and switch positions of pans in oven. Roast vegetables about 5 minutes more, or until browned lightly.
• While vegetables are roasting, in a small bowl, stir together ricotta, 1 cup Monterey Jack, cumin, and salt and pepper to taste. Put salsa in a fine sieve set over a bowl and drain 3 seconds (do not press on solids). Transfer salsa to another bowl.
• Lightly grease a loaf pan, 8 1/2 by 4 1/2 by 3 inches, and trim tortillas with scissors into six 5- by 3 3/4-inch rectangles. Cover bottom of loaf pan with 2 tortillas, overlapping them in middle. Spread 1/4 cup salsa over tortillas and top with half cheese mixture, half zucchini, half peppers, half corn, and 1 tablespoon coriander. Make another layer of tortillas and vegetables in same manner. Top with remaining 2 tortillas, 1/2 cup salsa, 1/4 cup Monterey Jack,and 1 tablespoon coriander. Cover lasagne with foil and bake in middle of oven 12 minutes, or until heated through and cheese is melted. Let lasagne stand, covered, 5 minutes before serving.
• Cut lasagne in half and serve with limes.

CHEESY VEGETABLE TORTILLA BAKE

Steps:

• Heat oven to 350ºF.
• Heat oil in medium skillet on medium heat. Add ham, peppers and onions; cook 5 to 7 min. or until vegetables are crisp-tender. Remove from heat. Stir in salsa. Beat eggs and sour cream with whisk until blended.
• Arrange 6 tortilla halves on bottom of 13x9-inch baking dish sprayed with cooking spray. Spread half the vegetable mixture over tortillas; cover with half the egg mixture and 1/2 cup cheese. Repeat all layers starting with tortillas. Top with remaining tortillas. Let stand 5 min.
• Bake 25 min. Top with remaining cheese; bake 5 min. or until melted.

ROASTED VEGETABLE & FETA TOSTADA

Steps:

• Heat oven to 200C/180C fan/gas 6. In a roasting tin, season the frozen vegetables and toss with the Mexican seasoning, then roast in the oven for 15 mins, until hot. Meanwhile, mix the avocado, lime juice and tomatoes with some seasoning, then set aside.
• Put the tortillas on a baking sheet and cook above the vegetables for the final 5 mins of cooking time until crisp. Transfer the crispy tortillas to plates, scatter with rocket and top with the roasted vegetables. Add some of the avocado salsa and sprinkle over the feta.

VEGETABLE TORTILLA STACK

Steps:

• In a large skillet, saute peppers and onion in oil until tender. Stir in picante sauce; set aside. Meanwhile, cook frozen vegetables according to package directions; drain. Cool slightly; coarsely chop vegetables. , Place two tortillas on an ungreased baking sheet. Spread each with 1/3 cup refried beans and sprinkle with 1/3 cup of the pepper mixture. Top each with another tortilla. Spoon 1-1/2 cups vegetables over each tortilla and sprinkle with Monterey jack cheese. Top the last two tortillas with remaining beans and pepper mixture; place one on each stack. Sprinkle with cheddar cheese., Bake at 375° for 10-15 minutes or until heated through and cheese is melted. Garnish with cilantro and olives. Cut into wedges. Serve with sour cream and picante sauce.