Roasted Vegetable Enchiladas Verde Casserole

Name: Roasted Vegetable Enchiladas Verde Casserole
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: Mexican, Latin American, American
Ingredients: 1 sweet potato; 1/2 head cauliflower; 1/2 head broccoli; 2 bell peppers (any color); 1 medium yellow onion; 2 tsp cumin; 1 tsp coriander; 2 tsp granulated garlic; 1 tsp chili powder (optional); 1/2 tsp smoked paprika; 1 tomato seeded and chopped; Sliced black olives; 2 green onions chopped; 2 Tbsp chopped cilantro for garnish; White corn tortillas; Large can green chili enchilada sauce; Shredded Mexican blend cheese (or any cheese you like); Spinach 2-3 handfuls rough chop; Black beans drained and rinsed; Pinto beans drained and rinsed; Can of corn optional drained; Avocado oil; Sour cream for garnish; Hot sauce for garnish

5 steps

Prep:25minCook:50min

I love a casserole that is flexible, easy, and pleases the whole family. This is one of my go-to’s when I have vegetables to use up. It has all the flavors of green chili enchiladas, without all the work.

Updated at: Thu, 17 Aug 2023 11:27:25 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories138.6 kcal (7%)

Total Fat4.5 g (6%)

Carbs19.5 g (8%)

Sugars4.3 g (5%)

Protein5.7 g (11%)

Sodium207.4 mg (10%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Heat oven to 400. Peel and chop sweet potato to 1/2 inch pieces, arrange on a sheet pan lined with parchment paper. Chop cauliflower and broccoli to 1/2 pieces, add to sweet potato. Chop bell peppers and onion and arrange on a second sheet pan lined with parchment paper. Combine dry spices (omit the chili powder if you don’t like it spicy), drizzle vegetables with a light coating of avocado oil, season, and toss. You may want to season both pans, or just the hard vegetables. Roast in center of oven, 10-15 for onions/peppers and 20-30 for sweet potato/broc/cauli or until tender.

OvenHeat

Peeler

Knife

Baking sheet

Parchment paper

Step 2

While vegetables are roasting, prepare a 11x13 pan. Spray with non stick spray or wipe with avocado oil. Pour a thin layer of chili sauce on the bottom and arrange a layer of tortilla shells. I like to cut some in half so I get good coverage.

Baking dish

Step 3

In a large mixing bowl combine beans, corn, and spinach, set aside. When roasted vegetables are tender, turn oven down to 350 and let vegetables cool for 5 minutes. Add roasted vegetables to the bean/corn mixture. Add 1/2 the can of green chili sauce to the mixture and stir to combine.

OvenPreheat

Bowl

Step 4

Layer 1/2 the mixture on top of tortillas, and a layer of shredded cheese. Add a layer of tortillas, spoon some chili sauce onto tortillas, add another layer of mixture and cheese. Top with another layer of tortillas, chili sauce.

Step 5

Finish the casserole with a layer of cheese, top with diced tomatoes, green onions, and sliced olives. Cover with foil and bake at 350 for 30 minutes. Uncover and cook 5 more minutes if desired. Garnish with sour cream, cilantro, and hot sauce.