Vegetariantortillabake Recipes

VEGETARIAN TORTILLA CASSEROLE

Vegetarian Tortilla Casserole image

There are so many reasons to love this recipe: It's budget friendly, quick, healthy and gluten free!

Provided by Food Network Kitchen

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 medium yellow squash, sliced into 1/4-inch-thick rounds
Kosher salt
1 cup shredded part-skim mozzarella
1/4 cup grated Parmesan
Cooking spray
Twelve 6-inch corn tortillas
4 scallions, sliced
1 cup salsa verde
1 large ripe tomato, sliced 1/4 inch thick
One thawed 9-ounce package frozen chopped spinach, squeezed dry

Steps:

Preheat the oven to 425 degrees F. Arrange the squash on a baking sheet and sprinkle with 1/8 teaspoon salt. Bake until just soft, about 10 minutes, flipping the squash once about halfway through. Combine the mozzarella, Parmesan and 1/2 teaspoon salt in a small bowl.
Spray an 8-inch square baking dish with cooking spray. Arrange 4 of the tortillas in the bottom of the dish so they overlap and top with the squash and half the scallions. Drizzle 1/3 cup of the salsa verde over the vegetables and top with 1/3 of the cheese mixture. Add another 4 overlapping tortillas, top with the sliced tomatoes and spinach, drizzle 1/3 cup of the remaining salsa verde over the vegetables and top with half of the remaining cheese mixture. Finish building the casserole with the remaining 4 tortillas, salsa verde and cheese mixture. Bake, uncovered, until the casserole is golden brown and hot, 20 to 25 minutes. Garnish with the remaining scallions.

VEGETARIAN TORTILLA BAKE

Vegetarian Tortilla Bake image

Make and share this Vegetarian Tortilla Bake recipe from Food.com.

Provided by FLKeysJen

Categories One Dish Meal

Time 1h

Yield 1 layered tortilla bakes, 8 serving(s)

Number Of Ingredients 16

Ingredients

1 small onion, chopped
1 red pepper, chopped
1 green pepper, chopped
1/2 teaspoon cumin (or more)
1 teaspoon chili powder (or more)
1 (15 ounce) can chopped tomatoes
1 (15 ounce) can black beans, drained
1 (15 ounce) can canned pinto beans, drained
1 (4 1/2 ounce) can mild green chilies, drained
1 (12 -16 ounce) jar salsa
12 wheat flour tortillas (8 to 10-inch)
1 (8 ounce) bag shredded Mexican blend cheese
1 (8 ounce) bag shredded reduced-fat cheddar cheese
nonstick cooking spray
light sour cream (optional)
fresh cilantro (optional)

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.

VEGETARIAN TOURTIERE

Vegetarian Tourtiere image

Tourtiere is a traditional meat pie served in French-speaking areas of Canada for Reveillon, a Christmas or New Years Eve party. Enjoy this vegetarian version which I have modified from several sources. Makes 2 pies or one really big, thick one. Serve with a spicy chutney or steak sauce, mashed potatoes, steamed green beans, and a nice salad. Freezes well before baking. Bon appetit!

Provided by NORTHERNLIGHT1

Categories 100+ Everyday Cooking Recipes Vegetarian Protein TVP

Time 1h30m

Yield 16

Number Of Ingredients 18

Ingredients

2 cups vegetable broth
2 cups texturized vegetable protein (TVP)
½ cup dried vegetable flakes
3 tablespoons butter
1 cup onion, minced
2 cups mushrooms, minced
2 cups bread crumbs
1 teaspoon freshly cracked peppercorns
½ teaspoon sea salt
½ teaspoon dried thyme leaves
½ teaspoon dried summer savory leaves
1 pinch ground cloves
1 pinch fresh ground nutmeg
1 (12 fluid ounce) bottle beer, room temperature
1 egg, beaten
1 tablespoon milk
2 (9 inch) refrigerated pie crusts
1 teaspoon water

Steps:

Pour the vegetable broth into a saucepan and bring to a boil over high heat. Measure the texturized vegetable protein and vegetable flakes into a large mixing bowl. Pour the boiling broth over the texturized vegetable protein and vegetable flakes; soak for 15 minutes.
Meanwhile, melt the butter in a large skillet over medium-high heat, add the mushrooms and onions; cook and stir until soft, about 10 minutes.
Stir the texturized vegetable protein and vegetable flake mixture in with the mushroom and onions. Pour the beer into the skillet with the vegetable mixture; remove from heat and cool.
Preheat oven to 450 degrees F (230 degrees C).
Whisk the egg and milk together in a small bowl.
Line a deep dish pie plate with one round of the prepared pastry. Pour the vegetable mixture into the pastry shell. Prepare the top pastry by cutting a 2 to 3-inch hole in the center of the round using a knife or a decorative cookie cutter.
Moisten the edges of the bottom round with water. Place the top round of prepared pastry on top of the meat filling, pressing around the edges and crimping to seal. Brush the top of the pastry with the egg and milk mixture.
Bake in the preheated 450 degree F (230 degrees C) oven for 15 minutes. Lower the oven temperature to 375 degrees F (190 degrees C) and continue baking until the crust is golden brown, 30 to 40 minutes.

Nutrition Facts : Calories 264.5 calories, Carbohydrate 25.4 g, Cholesterol 17.4 mg, Fat 11.3 g, Fiber 2.9 g, Protein 15.7 g, SaturatedFat 3.6 g, Sodium 493.4 mg, Sugar 1.9 g

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