Vegetarian Tortilla Casserole

The recipe Vegetarian Tortilla Casserole can be made in approximately 55 minutes. This recipe makes 4 servings with 340 calories, 18g of protein, and 10g of fat each. For $2.63 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. It is brought to you by Foodnetwork. It works well as an affordable main course for Autumn. This recipe is liked by 7 foodies and cooks. Head to the store and pick up scallions, yellow squash, spinach, and a few other things to make it today. It is a good option if you're following a gluten free diet. With a spoonacular score of 96%, this dish is spectacular. If you like this recipe, you might also like recipes such as Vegetarian Tortilla Soup, Vegetarian Tortilla Stack, and Vegetarian Tortilla Soup.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 35 minutes

 

Ingredients:

12 6-inch corn tortillas

Kosher salt

1/4 cup grated Parmesan

1 cup shredded part-skim mozzarella

1 cup salsa verde

4 scallions, sliced

1 thawed 9-ounce package frozen chopped spinach, squeezed dry

1 large ripe tomato, sliced 1/4 inch thick

1 medium yellow squash, sliced into 1/4-inch-thick rounds

Equipment:

baking sheet

oven

bowl

baking pan

Cooking instruction summary:

Preheat the oven to 425 degrees F. Arrange the squash on a baking sheet and sprinkle with 1/8 teaspoon salt. Bake until just soft, about 10 minutes, flipping the squash once about halfway through. Combine the mozzarella, Parmesan and 1/2 teaspoon salt in a small bowl. Spray an 8-inch square baking dish with cooking spray. Arrange 4 of the tortillas in the bottom of the dish so they overlap and top with the squash and half the scallions. Drizzle 1/3 cup of the salsa verde over the vegetables and top with 1/3 of the cheese mixture. Add another 4 overlapping tortillas, top with the sliced tomatoes and spinach, drizzle 1/3 cup of the remaining salsa verde over the vegetables and top with half of the remaining cheese mixture. Finish building the casserole with the remaining 4 tortillas, salsa verde and cheese mixture. Bake, uncovered, until the casserole is golden brown and hot, 20 to 25 minutes. Garnish with the remaining scallions.

 

Step by step:


1. Preheat the oven to 425 degrees F. Arrange the squash on a baking sheet and sprinkle with 1/8 teaspoon salt.

2. Bake until just soft, about 10 minutes, flipping the squash once about halfway through.

3. Combine the mozzarella, Parmesan and 1/2 teaspoon salt in a small bowl.

4. Spray an 8-inch square baking dish with cooking spray. Arrange 4 of the tortillas in the bottom of the dish so they overlap and top with the squash and half the scallions.

5. Drizzle 1/3 cup of the salsa verde over the vegetables and top with 1/3 of the cheese mixture.

6. Add another 4 overlapping tortillas, top with the sliced tomatoes and spinach, drizzle 1/3 cup of the remaining salsa verde over the vegetables and top with half of the remaining cheese mixture. Finish building the casserole with the remaining 4 tortillas, salsa verde and cheese mixture.

7. Bake, uncovered, until the casserole is golden brown and hot, 20 to 25 minutes.

8. Garnish with the remaining scallions.


Nutrition Information:

Quickview
343k Calories
18g Protein
9g Total Fat
48g Carbs
98% Health Score
Limit These
Calories
343k
17%

Fat
9g
15%

  Saturated Fat
4g
27%

Carbohydrates
48g
16%

  Sugar
7g
9%

Cholesterol
22mg
7%

Sodium
1020mg
44%

Get Enough Of These
Protein
18g
37%

Vitamin K
680µg
648%

Vitamin A
13761IU
275%

Manganese
1mg
81%

Folate
296µg
74%

Vitamin C
56mg
69%

Phosphorus
517mg
52%

Calcium
510mg
51%

Magnesium
187mg
47%

Potassium
1309mg
37%

Fiber
9g
37%

Vitamin B6
0.61mg
30%

Vitamin B2
0.5mg
29%

Iron
5mg
29%

Vitamin E
3mg
23%

Zinc
2mg
20%

Copper
0.37mg
18%

Selenium
11µg
17%

Vitamin B1
0.23mg
16%

Vitamin B3
2mg
14%

Vitamin B12
0.3µg
5%

Vitamin B5
0.35mg
3%

covered percent of daily need
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