Roasted Vegetable Enchilada Bake

Roasted Vegetable Enchilada Bake
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.

This casserole-style dish is a vegetarian option and will be a huge hit with the family!

  • Servings
    6 Servings
  • Serving size
    1/6 of casserole
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1/6 of casserole
  • Amount per serving Calories 270

  • Total Fat 7g
    • Saturated Fat 2.5g
  • Cholesterol 10mg
  • Sodium 430mg
  • Total Carbohydrate 43g
    • Dietary Fiber 9g
    • Total Sugars 7g
  • Protein 13g
  • Potassium 860mg


  • canola oil or unrefined peanut oil
    2 tsp
  • large sweet onion (diced)
  • mild or medium tomatillo salsa (salsa verde) of choice (divided)
    1 1/4 cup
  • cremini or white button mushrooms (sliced)
    12 oz
  • poblano chile pepper (chopped)
  • packed fresh baby spinach (5 ounces)
    5 cup
  • pinto beans (15-ounce, gently rinsed and drained (1 1/2 cups))
    1 can
  • fresh cilantro (chopped)
    3 tbsp
  • fresh oregano leaves (finely chopped)
    1 tsp
  • cumin
    1/2 tsp
  • sea salt, or to taste
    1/4 tsp
  • corn tortillas (6-inch)
  • Monterey Jack or pepper jack cheese (2 ounces, shredded)
    1/2 cup


  1. Preheat the oven to 400 degrees F.

  2. Heat the oil in a large, deep, nonstick skillet over medium-high heat. Add the onion and 1/4 cup salsa, and sauté until the onion is softened, about 8 minutes. Add the mushrooms and pepper and sauté until softened, about another 5 minutes. Stir in the spinach, and toss 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. Adjust seasoning.

  3. Spread 1/2 cup salsa into a 9x13-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. Sprinkle with 1/4 cup salsa. Evenly top with remaining vegetable mixture. Sprinkle with the cheese. Bake until fully cooked through and the cheese is melted, about 20 minutes. Sprinkle with remaining 1/4 cup salsa.

  4. Cut the casserole into 6 portions, and serve.

  • Recommended

    A wonderfully flavored recipe. I did not use pablano pepper I sautéed red, yellow, and orange bell peppers instead as I am not a pablano flavor fan. I also used both cremni and button mushrooms and omitted cilantro as I didn't have any on hand. My kids and husband loved it so it was a win.