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:

Quickview
722k Calories
33g Protein
26g Total Fat
91g Carbs
54% Health Score
Limit These
Calories
722k
36%

Fat
26g
41%

  Saturated Fat
7g
45%

Carbohydrates
91g
31%

  Sugar
20g
22%

Cholesterol
26mg
9%

Sodium
1872mg
81%

Get Enough Of These
Protein
33g
67%

Vitamin C
297mg
361%

Vitamin A
5727IU
115%

Folate
444µg
111%

Fiber
25g
101%

Manganese
1mg
71%

Phosphorus
594mg
59%

Vitamin B1
0.81mg
54%

Magnesium
195mg
49%

Potassium
1575mg
45%

Iron
7mg
43%

Vitamin B6
0.85mg
42%

Vitamin B2
0.69mg
41%

Copper
0.78mg
39%

Vitamin B3
6mg
32%

Vitamin E
4mg
32%

Calcium
295mg
30%

Zinc
4mg
28%

Selenium
19µg
27%

Vitamin B5
2mg
22%

Vitamin K
21µg
20%

Vitamin B12
0.23µg
4%

Vitamin D
0.27µg
2%

covered percent of daily need
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