Roasted Veggie Enchilada Casserole Recipes

CHEESY VEGETARIAN ENCHILADA CASSEROLE

Cheesy Vegetarian Enchilada Casserole image

Quick and easy cheesy enchilada casserole. Takes only 6 ingredients to make this popular one-pan amazing Mexican vegetarian dinner dish! Garnish with green onions and sour cream if desired.

Provided by Culinary Envy

Categories Main Dish Recipes Casserole Recipes

Time 35m

Yield 6

Number Of Ingredients 7

Ingredients

cooking spray
10 (6 inch) corn tortillas, cut into quarters
1 (8 ounce) package sharp Cheddar cheese, cubed
1 onion, chopped
1 (3.8 ounce) can sliced black olives
1 (16 ounce) can green chile enchilada sauce
2 cups shredded Mexican cheese blend

Steps:

Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch baking dish with cooking spray.
Arrange 1/3 of the tortillas over the bottom of the prepared dish. Spread 1/2 the Cheddar cheese, onion, and olives over tortillas. Spoon 1/3 of the green enchilada sauce and 1/3 of the Mexican cheese on top. Repeat layering with 1/3 tortillas and the remaining Cheddar cheese, onion, and olives. Spoon another third of the sauce and Mexican cheese on top. Finish with the remaining tortillas, sauce, and Mexican cheese. Cover with aluminum foil.
Bake in the preheated oven for 15 minutes. Remove foil and continue baking until cheese is bubbly on top, about 10 minutes more.

Nutrition Facts : Calories 505.5 calories, Carbohydrate 28.3 g, Cholesterol 96.2 mg, Fat 34.6 g, Fiber 4.8 g, Protein 23.4 g, SaturatedFat 21 g, Sodium 762.9 mg, Sugar 1.4 g

ROASTED VEGGIE ENCHILADA CASSEROLE

Roasted Veggie Enchilada Casserole image

This roasted veggie enchilada casserole recipe is a hearty, vegetable-packed dinner loaded with fresh Mexican flavors! It's a great gluten-free main dish. Recipe yields 6 to 8 servings.

Provided by Cookie and Kate

Categories Entree

Time 1h45m

Number Of Ingredients 14

Ingredients

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″ squares
1 medium yellow onion, sliced into wedges about 1/2″ 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

Steps:

To roast the veggies (this can be done up to 2 days in advance): Preheat the oven to 400 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking.
On one pan, combine the cauliflower and sweet potato. On the other pan, combine the bell peppers and onion. Drizzle half of the olive oil over one pan, and the other half over the other pan. Same with the cumin.
Sprinkle both pans lightly with salt and pepper, then toss each one until the vegetables are lightly coated in oil and spices, adding another light drizzle of olive oil if necessary. Arrange the vegetables in an even layer across each pan. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway.
When you're ready to assemble, reduce the oven heat to 350 degrees Fahrenheit and lightly grease a 9″ square baker. Stir the cilantro into the salsa.
To assemble, spread 1/2 cup salsa evenly over the bottom of the baking pan. Add a single layer of halved tortilla pieces, arranging them so they completely cover the salsa.
Top with 1/2 of the beans, 1/3 of the vegetables, 1/2 of the of spinach, and 1/3 of the cheese.
Make a second layer of tortillas (I pressed down on the mixture a little here to make room for the next layers). Top with 1/2 of the remaining salsa, all of the remaining beans, 1/2 of the remaining vegetables, all of the remaining spinach, and 1/2 of the remaining cheese.
Make a third layer of tortillas (again, I pressed down to make more room). Top with the remaining salsa, vegetables, and cheese.
Cover the pan with parchment paper (I tent mine in the middle and wrap the edges around the handles) or aluminum foil. Bake for 20 minutes, then remove the parchment paper or aluminum foil and bake for 10 more minutes, or until heated through.
Let the casserole cool for 10 minutes, to give it time to set and reach a palatable temperature. Before serving, sprinkle the top lightly with additional chopped cilantro.

Nutrition Facts : Calories 434 calories, Sugar 4.6 g, Sodium 1332.3 mg, Fat 20.7 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 48.1 g, Fiber 10.5 g, Protein 18.7 g, Cholesterol 40 mg

More about "roasted veggie enchilada casserole recipes"

ROASTED VEGETABLE ENCHILADA CASSEROLE - PERRY'S PLATE

2019-03-21 Prepare an 9x13" baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/2 cup of salsa into the bottom of the …
From perrysplate.com
4.5/5 (30)
Category Vegetarian
Servings 6
Total Time 1 hr 30 mins

Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto a large, rimmed baking sheet. Drizzle oil and sprinkle the cumin and granulated garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan.
Roast for 30-40 minutes on a lower oven rack until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.

See details

VEGETARIAN ENCHILADA CASSEROLE RECIPE | EATINGWELL

2020-01-31 Directions. Preheat oven to 350 degrees F. Heat oil in a large skillet over medium-high heat. Add onion, poblanos and garlic; cook, …
From eatingwell.com
4.5/5 (12)
Total Time 1 hr
Category Healthy Vegetarian Casserole Recipes
Calories 357 per serving

Preheat oven to 350 degrees F. Heat oil in a large skillet over medium-high heat. Add onion, poblanos and garlic; cook, stirring occasionally, until softened, 4 to 5 minutes. Add squash, zucchini, corn, pico de gallo and salt; cook, stirring occasionally, until the liquid comes to a simmer, 5 to 6 minutes. Simmer, stirring occasionally, until the liquid reduces by half, about 2 minutes. Remove from heat; stir in pinto beans and black beans.
Coat a 9-by-13-inch baking dish with cooking spray. Spoon one-third of the vegetable mixture into the prepared dish. Top evenly with 4 tortillas. Repeat with half the remaining vegetable mixture and the remaining 4 tortillas. Top with the remaining vegetable mixture. Sprinkle evenly with cheese.
Bake until the cheese is bubbly, 25 to 30 minutes. Sprinkle evenly with avocado and scallions. Dollop with sour cream.

See details

ROASTED VEGETABLE ENCHILADA CASSEROLE - EASY CHEESY …

2022-03-29 Instructions. Cut the vegetables into chunky dice, and toss them in a little oil. Place them in a baking dish (mine measured approximately 10 x 7 …
From easycheesyvegetarian.com
5/5 (4)
Total Time 1 hr
Category Main Meals
Calories 485 per serving

See details

OVEN ROASTED VEGGIE ENCHILADA - COOKING CARNIVAL

2016-03-15 Spread all the veggies evenly. Place in oven and roast for 20 minutes. Remove and set aside. 4. Reduce the temperature of the oven from 500 degrees F to 375 Degree F. 5. Take tortilla on a working surface. Stuff it with a …
From cookingcarnival.com

See details

ROASTED VEGETABLE ENCHILADAS | GIMME SOME OVEN

2013-04-04 Instructions. Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil. In a large bowl, toss together the yellow squash, red pepper, red onion, sweet potato, broccoli, cauliflower, mushrooms …
From gimmesomeoven.com

See details

CHEESY VEGETABLE ENCHILADA CASSEROLE - BITES OF FLAVOR

2016-10-21 Reduce oven heat to 375°. Spray 9x13 casserole dish with cooking spray. Ladle ½ cup enchilada sauce into bottom of the dish and spread evenly. Cut tortillas in half and layer 6 of the halved tortillas on top of the enchilada …
From bitesofflavor.com

See details

CROCK POT VEGETARIAN ENCHILADA CASSEROLE - RUNNING IN …

2020-10-28 Add the garlic and cook for 30 seconds. Add the black beans, tomatoes, and green chilies. Simmer for 5-10 minutes. Add the rest of the seasoning and salt and pepper. Start the enchilada stack by laying a single …
From runninginaskirt.com

See details

VEGAN ENCHILADA CASSEROLE (GLUTEN-FREE) – EMILIE EATS

2021-07-29 Sauté for 6-8 minutes, until tender. Add garlic, cumin, and paprika; cook for 1 minute, until fragrant. In a 9×13 baking dish, layer casserole ingredients in this order: 3/4 cup enchilada sauce, 6 corn tortillas, 1 cup black …
From emilieeats.com

See details

ENCHILADA CASSEROLE - PLANT-BASED COOKING

2016-07-19 canned chipotle chilies in adobo sauce. Saute onion in water until tender. Add garlic, cumin, and oregano for about a minute. Add this mix to your blender with the chipotle chilies with 2 tablespoons of the adobo sauce, and …
From plantbasedcooking.com

See details

TURKEY AND ROASTED VEGETABLE ENCHILADA CASSEROLE

Preheat oven to 450 degrees F. Line four 15x10x1-inch baking pans* with foil. Coat foil with nonstick cooking spray. Place potatoes and onions in one prepared pan.
From bhg.com

See details

ROASTED VEGGIE ENCHILADA CASSEROLE RECIPE | RECIPES.NET

2020-12-16 Arrange the vegetables in an even layer across each pan. Bake for about 30 to 35 minutes, or until the vegetables are tender and caramelized on the edges, tossing the …
From recipes.net
Cuisine Mexican
Category Casserole
Servings 8
Total Time 1 hr 55 mins

Preheat the oven to 400 degrees F with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking.
On one pan, combine the cauliflower and sweet potato. On the other pan, combine the bell peppers and onion. Drizzle half of the olive oil over one pan, and the other half over the other pan. Same with the cumin.
Sprinkle both pans lightly with salt and pepper, then toss each one until the vegetables are lightly coated in oil and spices, adding another light drizzle of olive oil if necessary.

See details

ROASTED VEGGIE ENCHILADAS | RECIPE | VEGGIE ENCHILADAS, VEGGIE ...

Aug 7, 2020 - So this recipe is not normally a thing I would make. My family doesn't enjoy the veggies all that much. In fact, eye rolls are guaranteed at every dinner no matter what vegetable I serve. Nonetheless, these veggie enchiladas are fantastic and I served them, and I loved them! Aug 7, 2020 - So this recipe is not normally a thing I would make. My family doesn't enjoy the …
From pinterest.com

See details

ROASTED POBLANO VEGAN ENCHILADAS - THIS SAVORY VEGAN

2021-02-09 Preheat the oven to 350 degrees. To a food processor add the poblano, jalapeño, onions, garlic, smoked paprika, juice from 1 lime and remaining olive oil. Blend until everything is combined. To a bowl add the poblano mixture, cream cheese, 4 ounces of yogurt, cilantro, corn and pinto beans. Mix until combined.
From thissavoryvegan.com

See details

RECIPE OF THE WEEK: ROASTED VEGGIE ENCHILADA CASSEROLE

2021-12-20 To roast the veggies (this can be done up to 2 days in advance): Preheat the oven to 400 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking. On one pan, combine the cauliflower and sweet potato. On the other pan, combine the ...
From peakptfitness.com

See details

ROASTED VEGGIE ENCHILADA CASSEROLE — GATHERED LIVING

2017-03-21 1. Preheat the oven to 400 degrees while you chop all the vegetables. 2. Combine the vegetables and chicken with the olive oil and spices in a mixing bowl and toss until coated.
From gatheredky.com

See details

ROASTED VEGETABLE ENCHILADA CASSEROLE RECIPE - COOKEATSHARE

Roasted vegetable enchilada casseroleNovember 23, 2013 by Becca John 8 CommentsEvery now and then (i.e. most days), I really can’t be bothered to spend too long cooking.Frozen… The world's largest kitchen
From cookeatshare.com

See details

20 EASY VEGETABLE CASSEROLE RECIPES - INSANELY GOOD

2022-05-25 3. Garlic Butter Scalloped Sweet Potatoes. Smooth, creamy, and rich, it’s hard to stop eating this gorgeous gratin. Flavored with garlic and layered in a creamy, buttery sauce, this is potato heaven. Save it for a special occasion (if you can wait that long) or …
From insanelygoodrecipes.com

See details

EASY VEGETARIAN ENCHILADA CASSEROLE RECIPE | THE FOODIE AFFAIR

Preheat oven to 375°F. Pour about ½ cup of enchilada sauce on bottom of a 9 x 13 inch baking dish. Place a layer of tortillas on bottom of dish (you will need 4 to 6 tortillas per layer, depending on size of your tortillas). Set aside. In a large bowl, …
From thefoodieaffair.com

See details

ROASTED VEGETABLE AND BLACK BEAN ENCHILADAS VERDES (AND A …

2012-01-31 5-6 cups mixed vegetables, such as butternut squash, zucchini, sweet bell pepper, red onion, mushrooms, apsaragus, cut into ½-inch cubes; Olive oil for drizzling
From pamelasalzman.com

See details

ROASTED VEGETABLE ENCHILADA CASSEROLE - BIGOVEN.COM

Roasted Vegetable Enchilada Casserole recipe: Try this Roasted Vegetable Enchilada Casserole recipe, or contribute your own.
From bigoven.com

See details

ROASTED VEGGIE ENCHILADA CASSEROLE ON NO CHEW/SOFT FOODS …

Roasted Veggie Enchilada Casserole. Author: Cookie and Kate Prep Time: 45 mins | Cook Time: 60 mins | Total Time: 1 hour 45 minutes | Yield: 6 to 8 servings. INGREDIENTS. Roasted veggies. ½ medium head of cauliflower, cut into ½-inch chunks; 1 large sweet potato, peeled and cut into ½-inch cubes (about 2 cups) 2 red bell peppers, cut into 1 ...
From trello.com

See details

ROASTED VEGGIE ENCHILADA CASSEROLE | RECIPE CART

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″ squares 1 medium yellow onion, sliced into wedges about 1/2″ wide 3 tablespoons extra-virgin olive oil, divided 1 teaspoon ground cumin, divided Salt Freshly ground black pepper 2 1/4 cups …
From getrecipecart.com

See details

ROASTED VEGGIE ENCHILADAS - EASY PEASY MEALS

2020-01-17 Toss vegetables with olive oil, seasonings (cumin, chili powder, S&P, onion powder), and parmesan cheese. Bake at 400 for 25-30 mins, until edges are browned, but not burning. Get out 9x13 baking dish, put light layer of enchilada sauce on bottom, about 1/2 a cup. Assemble enchiladas with cheese, roasted veggies, and black beans.
From eazypeazymealz.com

See details

ROASTED VEGETABLE ENCHILADAS BAKE - TEASPOON OF SPICE

2014-03-28 Preheat oven ot 400 degrees F. Heat the oil in a large, deep, nonstick skillet over medium-high heat. Add the onion and 1/4 cup salsa, and saute until the onion is softened, about 8 minutes.
From teaspoonofspice.com

See details

CHICKEN AND ROASTED VEGETABLE ENCHILADA CASSEROLE RECIPE

2018-04-18 After chicken is cooked, shred with forks. Place shredded chicken in bowl with vegetables. Then, add beans, cumin, chili, garlic, cilantro, and salt & pepper to taste. Stir well. Grease a 9×13 baking dish, or a 14″ oval baking dish. Cover the bottom of baking dish with enchilada sauce (about 1/2 to 2/3 cup).
From sugarspiceslife.com

See details

THE BEST VEGETARIAN ENCHILADA CASSEROLE - FEASTING AT HOME

2016-01-17 Add corn and black beans, cumin, chili powder and salt and saute until warmed through. Assemble: In a greased 9 x13 inch baking dish, spread out ½ cup of enchilada sauce, to lightly coat the bottom. Spread out 4 tortillas on top of the sauce. Spread out ½ …
From feastingathome.com

See details

ROASTED VEGGIE ENCHILADA CASSEROLE - KITCHEN PARADE

Spread the veggies across one or two rimmed baking sheets and roast, stirring every 10 minutes, until soft and beginning to brown, about 30 to 40 minutes. The vegetables may be roasted ahead of time for assembly within a day or two. If baking the Enchilada Casserole right away, leave the oven on.
From kitchenparade.com

See details

CHIPOTLE BLACK BEAN ROASTED VEGGIE ENCHILADA CASSEROLE

2020-09-08 STEP 2: While the veggies are roasting prepare the chipotle enchilada sauce: In the bowl of a food processor, add the sauce ingredients and process for 30 seconds or until smooth. STEP 3: Reduce heat in oven to 375 degrees F. Grease a 9x13 inch baking pan with nonstick cooking spray.
From ambitiouskitchen.com

See details

ROASTED VEGGIE AND CHICKEN ENCHILADA CASSEROLE - LIVING THE HIGH …

2019-04-19 Layer 1/2 of the roasted veggie mix, then a 1/2 a cup of enchilada sauce, followed by 1/2 a cup of cheese. repeat layers one more time, starting with the tortillas and ending with the cheese. Cover the top with the remaining 4 1/2 tortillas, enchilada sauce and cheese. Cover the top with foil and bake until cheese is melted, approximately 20 ...
From livingthehighlife.blog

See details

VEGAN ENCHILADA CASSEROLE: A HEARTY VEGAN ENTRéE

Sprinkle the top with vegan cheese. Cover the dish with foil and bake in a preheated oven at 400°F for 15 minutes. Uncover the casserole dish and bake for another 8 minutes until the cheese is perfectly melted and bubbling. Let the casserole cool for 5 minutes. Serve with an avocado salad or brown rice.
From naturalkitchenschool.com

See details

ROASTED VEGGIE ENCHILADA - SONORA TORTILLAS

To roast the veggies: Preheat the oven to 400 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking. 2. On one pan, combine the cauliflower and sweet potato.
From sonora-tortillas.com

See details

ROASTED VEGGIE ENCHILADA CASSEROLE - VUE CON 2017

This roasted veggie enchilada casserole recipe is a hearty, vegetable-packed dinner loaded with fresh Mexican flavors! It's a great gluten-free main dish. Recipe yields 6 to 8 servings. INGREDIENTS Roasted veggies. ½ medium head of cauliflower, cut into ½-inch chunks; 1 large sweet potato, peeled and cut into ½-inch cubes (about 2 cups) 2 red bell peppers, cut into 1" …
From xxxrecipes.weebly.com

See details

HEALTHY RECIPES: ROASTED VEGGIE ENCHILADA CASSEROLE RECIPE

Arrange the vegetables in an even layer across each pan. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway. When you're ready to assemble, reduce the oven heat to 350 degrees Fahrenheit and lightly grease a 9" square baker. Stir the cilantro into the salsa.
From healthylunchideas.net

See details

ROASTED VEGGIE ENCHILADA CASSEROLE | RECIPE | VEGGIE ENCHILADAS, …

Jan 12, 2019 - This roasted veggie enchilada casserole recipe is a hearty, vegetable-packed dinner loaded with fresh Mexican flavors! It's a great gluten-free main dish. It's a …
From pinterest.ca

See details

ROASTED VEGGIE ENCHILADA CASSEROLE - FOOD AND COOKING BLOG

2022-05-07 Arrange the vegetables in an even layer across each pan. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway. When you’re ready to assemble, reduce the oven heat to 350 degrees Fahrenheit and lightly grease a 9″ square baker.
From thomaszinsavage.com

See details

ROASTED VEGETABLE ENCHILADA CASSEROLE : VEGETARIANRECIPES

When the vegetables are fairly soft, add the enchilada sauce, tinned black beans, and the pieces of tortilla. Mix well until everything is coated in the sauce. Sprinkle with some grated cheese, and return to the oven for a further 15 minutes, or until the cheese is crispy and the sauce is hot and bubbly. Garnish with fresh coriander (cilantro ...
From reddit.com

See details

ROASTED VEGGIE ENCHILADAS - MORGAN SISTERS RECIPES

2021-06-08 Place the sheet pan in the oven and roast the veggies for 40 minutes, or until carrots and potatoes are fork tender. Scoop all of the veggies into a large bowl. Add in the chopped cilantro and gently toss to combine. Lower oven to 350 F., and start making the enchiladas. Have a 9×13 inch baking dish ready.
From morgansistersrecipes.com

See details

29 HEALTHY COMFORT FOOD RECIPES | VEGGIE ENCHILADA CASSEROLE, …

Amazing vegetarian enchiladas stuffed with black beans, broccoli, bell pepper and spinach, topped with homemade red sauce. My favorite enchilada recipe! Recipe yields 8 enchiladas, enough for about 4 servings. Sweet Potato Black Bean Casserole. Discover our recipe rated 4/5 by 39 members.
From pinterest.com

See details

ROASTED VEGETABLE STACKED ENCHILADAS - THE ROASTED ROOT

Toss everything together so that the vegetables are coated in oil and seasoning. Spread the vegetables over the two baking sheets and bake for 20-30 minutes, or until golden-brown and cooked through. Lower the oven temperature to 350°F. Pour ¼ cup of salsa into the bottom of a large casserole dish and spread it around.
From theroastedroot.net

See details

ROASTED VEGGIE ENCHILADA CASSEROLE | RECIPE | FLEXITARIAN RECIPES ...

Jan 18, 2020 - This roasted veggie enchilada casserole recipe is a hearty, vegetable-packed dinner loaded with fresh Mexican flavors! It's a great gluten-free main dish. It's a …
From pinterest.ca

See details

ROASTED VEGGIE ENCHILADA CASSEROLE - FOODIE BADGE

2021-06-09 This roasted veggie enchilada casserole recipe is a hearty, vegetable-packed dinner loaded with fresh Mexican flavors! It’s a great gluten-free main dish.
From foodiebadge.com

See details

ROASTED VEGGIE ENCHILADA CASSEROLE RECIPE AND NUTRITION - EAT …

Arrange the vegetables in an even layer across each pan. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway. Step 4. When you're ready to assemble, reduce the oven heat to 350 degrees Fahrenheit and lightly grease a 9" square baker.
From eatthismuch.com

See details

EASY VEGETARIAN ENCHILADA CASSEROLE - CHEF SAVVY

2021-01-19 Sauté until tender 3-4 minutes, set aside. Assemble: Spread a little enchilada sauce in the bottom of a 9 x 13 pan. Then start by layering 1/3 of the tortillas, half of the onions, half of the beans, half of the corn, half of the green chilies, 1/3 of the sauce and 1/3 of the cheese. Repeat with a layer of 1/3 of the tortillas and the ...
From chefsavvy.com

See details