Healing Tomato

Vegetable Enchilada Casserole

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Prep Time
35
 minutes
Cook Time
25
 minutes
Makes
4
 servings
  • Ingredients & Instructions
  • Reviews

FEATURED PRODUCT


INGREDIENTS


  • 12

    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 ½

    cups green enchilada sauce

INSTRUCTIONS


  • Step 1

    Preheat oven to 400°. Cut the cauliflower into small crowns and cut the onions and pepper into small pieces

  • Step 2

    In a bowl, mix the cauliflower, onions, pepper, cayenne pepper, salt and oil

  • Step 3

    Spread the veggies on a tray and roast for 20 minutes or until the veggies have browned

  • Step 4

    Remove and let them cool for a few minutes

  • Step 5

    While veggies are roasting, grill the two corn on the cobs

  • Step 6

    Remove from the grill and strip the corn into a bowl

  • Step 7

    Add about ½ of the Italian parsley to the bowl and leave the rest for garnish

  • Step 8

    Add the roasted veggies, avocado, taco seasoning and juice of the 1 lime to the bowl

  • Step 9

    Mix well then warm up the tortillas in a pan

  • Step 10

    Spray a baking dish (10.25” Square)

  • Step 11

    Start with layering 4 tortillas

  • Step 12

    Spread about 1 cup worth of enchilada sauce

  • Step 13

    Layer with the mixed veggies and repeat the layer one more time

  • Step 14

    Layer with the last four corn tortillas and 1 cup of enchilada sauce

  • Step 15

    Add a layer of the baby spinach then top with the remaining mixed veggies

  • Step 16

    Top with the shredded cheese then drizzle the remaining green enchilada

  • Step 17

    Place in the oven for about 10 minutes or until the cheese has melted

  • Step 18

    Remove from the oven. Garnish with the jalapeño, spring onions and remaining parsley

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