Vegetable Enchilada Casserole is made with fresh cauliflower, mushrooms, grilled corn, spinach and red peppers. Topped wih organic cheese, this is the perfect hearty meal for any night of the week.
This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.
Have you had cauliflower in enchiladas?
If you haven’t, you are in for an unbelievable treat!
This casserole is filled with roasted veggie goodness because I wanted to try a very different kind of enchilada recipe. My challenge was to use mostly fresh ingredients that would complement the main ingredient!
I am happy to report that I succeeded at this challenge.
So, what is the main ingredient in this recipe? The hero of this casserole is Mission Organics® Tortillas!
I discovered that these tortillas are a USDA organic certified product and non-GMO project verified. Plus, you know how much I love green packaging….
That made my taste buds go into overdrive and I absolutely had to try them. My immediate thought was an enchilada casserole recipe.
Mission Organics Tortilas are new on the market and easily found in the tortilla aisle nationwide. If you want to find out which store near you carries them, they have a very useful store locator feature on their site, as well as additional recipes.
For this recipe, I experimented with their flour tortillas and white corn tortillas. If you like whole wheat tortillas, then you will completely fall in love with their organic whole wheat tortillas.
I warmed up the tortillas first before putting them in the casserole because that really brings out the flavors. It also makes them softer and easy to put in a casserole.
So, I experimented with all organic ingredients until I found the right vegetables. I never thought I would use cauliflower in an enchilada recipe!
But, I did and it worked so well with the mushrooms and red pepper.
Instead of using frozen corn, I went with whole corn that I freshly grilled. There is something so comforting about eating grilled corn, right?
No enchilada casserole is complete without some cheese! The melted cheese brings comfort food quality to this recipe. You know that I just can’t resist making food that is comforting for the soul!
I found organic pepper jack and organic sharp cheddar to top the casserole. It was shredded right before being topped, so, it melted like a drrrreaaam!
Have you made a recipe where you think of an ingredient at the last second? It happens to me all the time!!
This time, it was avocados!! Just as I was about to put down the first layer of the roasted veggies, it occurred to me that avocado would add a nice texture to this recipe.
These last minute additions didn’t disappoint…..
The veggies were roasted first before layering them on the casserole. Garnish the Vegetable Enchilada Casserole with spring onions and Italian parsley. If you are looking to make this recipe spicy, you can add jalapeño in the vegetable mixture.
I also found that green enchilada sauce is so much better for this recipe. It adds a little tang to all the ingredients. If you like a red enchilada sauce, try my gluten-free creamy enchilada sauce.
Flour, White Corn or Whole Wheat! Which is your favorite variety?
Vegetable Enchilada Casserole
Vegetable Enchilada Casserole
Vegetable Enchilada Casserole is made with fresh cauliflower, mushrooms, grilled corn, spinach and red peppers. Topped with organic cheese
- 12 Mission Organic White Corn Tortillas
- 1 cauliflower small-sized
- 1 red bell pepper
- 1 avocado
- 2 cups white button mushrooms sliced
- 2 corn on the cob sweet, small, husked
- ½ red onion
- 1 cup baby spinach loosely packed
- 1 Tbsp extra virgin olive oil
- 1 tsp salt
- 1 tsp cayenne pepper
- ½ cup Italian Parsley chopped
- 1 lime
- 1 Tbsp taco seasoning
- 1 cup pepper jack cheese organic and shredded
- 1 cup sharp cheddar cheese organic and shredded
- 1 jalapeño
- ¼ spring onions chopped
- 3.5 cups green enchilada sauce
- Preheat oven to 400°
- Cut the cauliflower into small crowns
- Cut the onions and pepper into small pieces
- In a bowl, mix the cauliflower, onions, pepper, cayenne pepper, salt and oil
- Spread the veggies on a tray and roast for 20 minutes or until the veggies have browned
- Remove and let them cool for a few minutes
- While veggies are roasting, grill the two corn on the cobs
- Remove from the grill and strip the corn into a bowl
- Add about ½ of the Italian parsley to the bowl and leave the rest for garnish
- Add the roasted veggies, avocado, taco seasoning and juice of the 1 lime to the bowl
- Mix well
- Warm up the tortillas in a pan
- Spray a baking dish (10.25” Square)
- Start with layering 4 tortillas
- Spread about 1 cup worth of enchilada sauce
- Layer with the mixed veggies.
- Repeat the layer one more time
- Layer with the last four corn tortillas and 1 cup of enchilada sauce
- Add a layer of the baby spinach
- Top with the remaining mixed veggies
- Top with the shredded cheese
- Drizzle the remaining green enchilada
- Place in the oven for about 10 minutes or until the cheese has melted
- Remove from the oven
- Garnish with the jalapeño, spring onions and remaining parsley