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By cookieandkate.com
Roasted Veggie Enchilada Casserole
Instructions
Prep:45minCook:1h
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.
Updated at: Fri, 19 Jul 2024 16:38:06 GMT
Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
28
High
Nutrition per serving
Calories503.4 kcal (25%)
Total Fat21 g (30%)
Carbs58.5 g (23%)
Sugars7.8 g (9%)
Protein18.3 g (37%)
Sodium1162.2 mg (58%)
Fiber10.4 g (37%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
0.5 headcauliflower
medium, cut into 1/2-inch chunks
1sweet potato
large, peeled and cut into 1/2-inch cubes
2red bell peppers
cut into 1′′ squares
1yellow onion
medium, sliced into wedges about 1/2′′ wide
3 tablespoonsextra-virgin olive oil
divided
1 teaspoonground cumin
divided
salt
freshly ground black pepper
2 ¼ cupsred salsa
either homemade or jarred
½ cupfresh cilantro
chopped, plus extra for garnish
9corn tortillas
halved
1 x 15 ouncescan black beans
rinsed and drained, or 1 1/2 cups cooked black beans
2 handfulsbaby spinach leaves
big
2 cupsshredded monterey jack cheese
Instructions
View on cookieandkate.com
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Notes
17 liked
0 disliked
Delicious
Makes leftovers
Go-to
Easy
Special occasion
