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Vegetable Enchilada Casserole
Rini
Vegetable Enchilada Casserole is made with fresh cauliflower, mushrooms, grilled corn, spinach and red peppers. Topped with organic cheese
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Prep Time
35
minutes
mins
Cook Time
25
minutes
mins
Total Time
1
hour
hr
Course
Main Course
Cuisine
American, Mexican
Servings
4
people
Calories
1218
kcal
Ingredients
1x
2x
3x
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:
12
servings
Calories:
1218
kcal
Carbohydrates:
40
g
Protein:
23
g
Fat:
35
g
Saturated Fat:
13
g
Cholesterol:
54
mg
Sodium:
2815
mg
Potassium:
1500
mg
Fiber:
22
g
Sugar:
21
g
Vitamin A:
4610
IU
Vitamin C:
87
mg
Calcium:
501
mg
Iron:
3.4
mg
Keyword
how to make vegetarian enchilada casserole, mexican enchilada casserole
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