Roasted vegetable enchilada casserole
Roasted vegetable enchilada casserole is a lacto ovo vegetarian main course. For $3.08 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 722 calories, 34g of protein, and 26g of fat each. It will be a hit at your Winter event. 728 people found this recipe to be flavorful and satisfying. If you have enchilada sauce, mushrooms, salt, and a few other ingredients on hand, you can make it. Plenty of people really liked this Mexican dish. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. It is brought to you by Amuse Your Bouche. With a spoonacular score of 97%, this dish is outstanding. Similar recipes are Vegetable Enchilada Casserole, Roasted Veggie Enchilada Casserole, and Roasted Veggie Enchilada Casserole.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 60 minutes
Ingredients:
400g tin black beans, drained (240g when drained)
Black pepper
50g cheddar cheese, grated
150g courgette, diced (around half a medium courgette)
300g enchilada sauce (shop-bought or homemade)
2 flour tortillas
120g mushrooms, diced
2tbsp oil
1 red pepper, diced
Salt
1 yellow pepper, diced
Equipment:
baking pan
oven
Cooking instruction summary:
Toss the diced vegetables in the oil, and lay them out in a large baking dish (it's better to use a large, shallow one than a smaller, deeper one). Roast in an oven set to 190C (Gas Mark 5 / 375F) for half an hour, until soft.Add the drained black beans and enchilada sauce. Tear the tortillas into smallish chunks, and add those in too. Season, and mix well (the tortillas will soften up as they mix with the sauce and will become easier to mix in). Top with the grated cheese, and bake for a further 20-25minutes, until the sauce is bubbly and the cheese is crispy.
Step by step:
1. Toss the diced vegetables in the oil, and lay them out in a large baking dish (it's better to use a large, shallow one than a smaller, deeper one). Roast in an oven set to 190C (Gas Mark 5 / 375F) for half an hour, until soft.
2. Add the drained black beans and enchilada sauce. Tear the tortillas into smallish chunks, and add those in too. Season, and mix well (the tortillas will soften up as they mix with the sauce and will become easier to mix in). Top with the grated cheese, and bake for a further 20-25minutes, until the sauce is bubbly and the cheese is crispy.
Nutrition Information:
covered percent of daily need
