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!

Front View of a Stack of the Vegetable Enchilada Casserole Is Visible. The Stack is Made up of Layers of Corn Tortillas and Roasted Vegetables. Topped with Mushrooms, melted Cheese, Avocado, and Spring Onions. In the Background, a Grey Casserole Dish is Partially Visible and Blurred.

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….

Overhead View of 2 Packets of Mission Organics’s White Corn Tortillas are placed on a Brown Tile. Sprigs of Italian Parsley are Visible at the Bottom of the Picture.

That made my taste buds go into overdrive and I absolutely had to try them.  My immediate thought was an enchilada casserole recipe.

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.

A Packet of Mission Organics Soft Flour Tortillas is Placed Flat on a Tile. On the Top Right of the Image, Part of a Cheesy Vegetarian Enchilada Casserole is Visible

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?

45 Degree View of the Casserole Dish. A Square Piece Has Been Removed From the Vegetable Enchilada Casserole In Order to get a View of the Layers. The Layers are Made up of Corn Tortillas and Roasted Vegetables. Topped with Melted Cheese, Corn and Jalapeño,

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!

A Packet of Mission Organics White Corn Tortillas is Placed Flat on a Tile. On the Top Right of the Image, Part of a Cheesy Vegetarian Enchilada Casserole on a Square White Plate is Visible

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…..

Overhead View of a Grey Casserole Dish Just Out of the Oven. It has a Melted Cheese Top and Garnished with Jalapeño, Italian Parsley and Green Onions. At the Top of the Picture, There is a Stalk of Green Onions and a Kitchen Dish Cloth to its Right. At the Bottom of the Picture, a Stalk of Italian Parsley is Partially Visible and the Words Vegetable Enchilada Casserole Written on Top

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 red enchilada sauce.

Flour, White Corn or Whole Wheat! Which is your favorite variety?

Related: You may also like my Vegetarian Enchiladas Recipe

Front View of a Stack of the Vegetable Enchilada Casserole Is Visible. The Stack is Made up of Layers of Corn Tortillas and Roasted Vegetables. Topped with Mushrooms, melted Cheese, Avocado, and Spring Onions. In the Background, a Grey Casserole Dish is Partially Visible and Blurred.

Vegetable Enchilada Casserole

Rini
Vegetable Enchilada Casserole is made with fresh cauliflower, mushrooms, grilled corn, spinach and red peppers. Topped with organic cheese
5 from 3 votes
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Course Main Course
Cuisine American, Mexican
Servings 4 people
Calories 1218 kcal

Ingredients
  

  • 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

Instructions
 

  • 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

Video

Nutrition

Serving: 12servingsCalories: 1218kcalCarbohydrates: 40gProtein: 23gFat: 35gSaturated Fat: 13gCholesterol: 54mgSodium: 2815mgPotassium: 1500mgFiber: 22gSugar: 21gVitamin A: 4610IUVitamin C: 87mgCalcium: 501mgIron: 3.4mg
Keyword how to make vegetarian enchilada casserole, mexican enchilada casserole
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4 Comments

  1. Cauliflower Tacos are my fav tacos, so I can’t wait to try them in a casserole! Sounds amazing and looks delicious! The layers of veggies are so tantalizing!