Roasted Vegetable Enchilada Bake

How to Make Roasted Vegetable Enchilada Bake

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

6servings

1/6 of casserole

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Preheat the oven to 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 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.
Spread 1/2 cup salsa into a 9×13-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 1/4 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 1/4 cup salsa.
Cut the casserole into 6 portions, and serve.

6 Servings

Ingredients

canola oil or unrefined peanut oil

2 tsp

large sweet onion (diced)

mild or medium tomatillo salsa (salsa verde) of choice (divided)

1 1/4 cup

cremini or white button mushrooms (sliced)

12 oz

poblano chile pepper (chopped)

packed fresh baby spinach (5 ounces)

5 cup

pinto beans (15-ounce, gently rinsed and drained (1 1/2 cups))

1 can

fresh cilantro (chopped)

3 tbsp

fresh oregano leaves (finely chopped)

1 tsp

cumin

1/2 tsp

sea salt, or to taste

1/4 tsp

corn tortillas (6-inch)

Monterey Jack or pepper jack cheese (2 ounces, shredded)

1/2 cup