Roasted Vegetable Enchilada Bake
Per ServingRoasted Vegetable Enchilada Bake |
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|---|---|---|
| Makes: 6 servings | ||
| Serving Size: 4 1/2-by-4 1/2-inch square | ||
| Calories | 270 | |
| Fat | 7 | g |
| Saturated Fat | 2.5 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 43 | g |
| Fiber | 9 | g |
| Sugars | 7 | g |
| Cholesterol | 10 | mg |
| Sodium | 430 | mg |
| Potassium | 860 | mg |
| Protein | 13 | g |
| Phosphorus | 350 | mg |
| Choices: Starch 2, Nonstarchy Vegetable 2, Fat 1 | ||
- Makes: 6 servings
- Serving Size: 4 1/2-by-4 1/2-inch square
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
Ingredients
| 2 | tsp. | canola or unrefined peanut oil |
| 1 | large | sweet onion, diced |
| 1 1/4 | cups | mild or medium tomatillo salsa (salsa verde) of choice, divided |
| 12 | oz. | white button mushrooms, sliced |
| 1 | fresh poblano pepper, choppe | |
| 5 | cups | packed fresh baby spinach (5 oz) |
| 1 | (15-oz) can pinto beans, gently rinsed and drained (1 1/2 cups) | |
| 3 | Tbsp. | chopped fresh cilantro |
| 1 | tsp. | finely chopped fresh oregano leaves |
| 1/2 | tsp. | ground cumin |
| 1/4 | tsp. | sea salt |
| 12 | (6-inch) corn tortillas | |
| 1/2 | cup | shredded Monterey Jack or pepper Jack cheese (2 oz) |
Directions
- Preheat the oven to 400° F.
- Heat the oil in a large, deep, nonstick skillet over medium-high heat. Add the onion and 1/4 cup salsa, and sauté for about 8 minutes, until the onion is softened. Add the mushrooms and poblano pepper, and sauté for about 8 minutes, until the mushrooms are softened. Stir in the spinach, and sauté until just wilted, about 1 minute. Add the beans, cilantro, oregano, cumin, and salt, and sauté until fully combined and heated through, about 1 minute.
- Spread 1/2 cup of the remaining salsa into a 9-by-13-inch baking dish. Arrange 6 tortillas to cover the bottom of the dish. Evenly top with half of the vegetable mixture. Arrange the remaining 6 tortillas on top. Drizzle with 1/4 cup of the remaining salsa. Evenly top with the remaining vegetable mixture. Sprinkle with the cheese.
- Bake for about 20 minutes, until the casserole is fully cooked through and the cheese is melted. Drizzle with the remaining 1/4 cup salsa and cut the casserole into 6 equal portions to serve.
With Pork
Sprinkle 6 oz finely cubed roasted pork tenderloin or shredded roasted pork loin onto the casserole after arranging the remaining 6 tortillas in step 3. Continue with steps 3 and 4.
Per Serving: Calories 310, Total Fat 7 g (Sat. Fat 2.5 g), Cholesterol 30 mg, Sodium 450 mg, Potassium 980 mg, Total Carbohydrate 43 g (Fiber 9 g, Sugars 7 g), Protein 20 g, Phosphorus 420 mg
Choices: Starch 2, Nonstarchy Vegetable 2, Lean Protein 1, Fat 1
