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

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


  • 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



Serving: 12servings | Calories: 1218kcal | Carbohydrates: 40g | Protein: 23g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 54mg | Sodium: 2815mg | Potassium: 1500mg | Fiber: 22g | Sugar: 21g | Vitamin A: 4610IU | Vitamin C: 87mg | Calcium: 501mg | Iron: 3.4mg