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Cookie and Kate
Roasted Veggie Enchilada Casserole
This roasted veggie enchilada casserole recipe is a hearty, vegetable-packed dinner loaded with fresh Mexican flavors! It's a great gluten-free main dish. Recipe yields 6 to 8 servings.
126
17,726
699
1 hr 45 min
TOTAL TIME
536
CALORIES
$1.91
PER SERVING
Ingredients
14 INGREDIENTS
7 SERVINGS
1/2 cup fresh cilantro
chopped, plus extra for garnish
15 oz canned black beans
rinsed and drained
2 whole red bell pepper
cut into 1" squares
9 whole corn tortillas
halved
3 tbsp extra-virgin olive oil
divided
salt
1/2 head cauliflower
cut into ½-inch chunks
1 medium yellow onion
sliced into wedges about ½" wide
black pepper
to taste
1 tsp ground cumin
divided
2 cups shredded monterey jack cheese
2 1/4 cups red salsa
either homemade or jarred
2 handfuls baby spinach leaves
1 large sweet potato
peeled and cut into ½-inch cubes
Directions
22 STEPS
45 min
PREP TIME
1 hr
COOK TIME
1 hr 45 min
TOTAL TIME
View Directions on Cookie and Kate
Health Info
Macros
69g
CARBS
18g
FAT
26g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
MEDITERRANEAN
Contains these allergens
WHEAT
MILK
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Frequently Asked Questions
What do you put inside enchiladas?
Can you make enchiladas without frying the tortillas?
How do you make enchiladas not soggy?
What cheese is best for enchiladas?
What toppings go well with enchilada casserole?
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