Healing Tomato

Vegetable Enchilada Casserole

Prep Time
Cook Time

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