VEGETARIAN TORTILLA BAKE
Make and share this Vegetarian Tortilla Bake recipe from Food.com.
Provided by FLKeysJen
Categories One Dish Meal
Time 1h
Yield 1 layered tortilla bakes, 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Spray a large skillet with nonstick spray; saute onions and peppers over medium-high heat.
- When the vegetables are tender, add the cumin, chili powder and the can of chopped tomatoes; simmer in the skillet for 5-10 minutes.
- In a large bowl, mix together black beans, pinto beans and chiles; mix in jar of salsa.
- Spray the bottom a 9"x13" baking dishes with cooking spray.
- Place two tortillas on the bottom of the dish. Spread one-third of the vegetable mixture onto the tortillas, then one-third of the bean mixture; then sprinkle one-third of the cheese on top. Repeat layering two more times, finishing with the cheese.
- Cover with foil and bake for 25 minutes; uncover and bake an additional 10 minutes.
- Remove from oven and let stand five minutes before cutting and serving.
- Serve with fresh cilantro and a dollop of light sour cream, if desired.
ROASTED VEGGIE ENCHILADA CASSEROLE
This roasted veggie enchilada casserole recipe is a hearty, vegetable-packed dinner loaded with fresh Mexican flavors! It's a great gluten-free main dish. Recipe yields 6 to 8 servings.
Provided by Cookie and Kate
Categories Entree
Time 1h45m
Number Of Ingredients 14
Steps:
- To roast the veggies (this can be done up to 2 days in advance): Preheat the oven to 400 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking.
- On one pan, combine the cauliflower and sweet potato. On the other pan, combine the bell peppers and onion. Drizzle half of the olive oil over one pan, and the other half over the other pan. Same with the cumin.
- Sprinkle both pans lightly with salt and pepper, then toss each one until the vegetables are lightly coated in oil and spices, adding another light drizzle of olive oil if necessary. Arrange the vegetables in an even layer across each pan. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway.
- When you're ready to assemble, reduce the oven heat to 350 degrees Fahrenheit and lightly grease a 9″ square baker. Stir the cilantro into the salsa.
- To assemble, spread 1/2 cup salsa evenly over the bottom of the baking pan. Add a single layer of halved tortilla pieces, arranging them so they completely cover the salsa.
- Top with 1/2 of the beans, 1/3 of the vegetables, 1/2 of the of spinach, and 1/3 of the cheese.
- Make a second layer of tortillas (I pressed down on the mixture a little here to make room for the next layers). Top with 1/2 of the remaining salsa, all of the remaining beans, 1/2 of the remaining vegetables, all of the remaining spinach, and 1/2 of the remaining cheese.
- Make a third layer of tortillas (again, I pressed down to make more room). Top with the remaining salsa, vegetables, and cheese.
- Cover the pan with parchment paper (I tent mine in the middle and wrap the edges around the handles) or aluminum foil. Bake for 20 minutes, then remove the parchment paper or aluminum foil and bake for 10 more minutes, or until heated through.
- Let the casserole cool for 10 minutes, to give it time to set and reach a palatable temperature. Before serving, sprinkle the top lightly with additional chopped cilantro.
Nutrition Facts : Calories 434 calories, Sugar 4.6 g, Sodium 1332.3 mg, Fat 20.7 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 48.1 g, Fiber 10.5 g, Protein 18.7 g, Cholesterol 40 mg
ROASTED VEGETABLE TORTILLA BAKE
A layered Mexican lasagna using corn tortillas in place of lasagna noodles. (Hmmmm - does that still make it a lasagna?) Looks intimidating but is very easy and worth the process!
Provided by Julie 927
Categories One Dish Meal
Time 1h15m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 500 degrees; and brush 2 shallow baking pans with oil.
- Arrange zucchini in one layer in one pan, and the onion and corn in the other pan. Sprinkle vegetables with salt & pepper to taste and roast on 2 racks in the oven for 5 minutes.
- Stir corn and switch positions of pans in oven. Roast vegetables 5 minutes more, or until lightly browned.
- While vegetables are roasting, stir together ricotta, 1 cup Monterey jack, cumin, salt & pepper.
- Lightly grease a loaf pan.
- Trim tortillas into rectangles to fit pan. Cover bottom of loaf pan with 2 tortillas overlapping in the middle.
- Spread 1/4 cup salsa over tortillas and top with 1/2 cheese mixture, 1/2 zucchini, 1/2 peppers, 1/2 onion corn mixture and 1 tablespoon cilantro.
- Make another layer of tortillas and vegetables in the same manner.
- Top with remaining 2 tortillas, salsa, Monterey jack and cilantro.
- Cover lasagna with oiled foil and bake in middle of oven at 350 degrees for 45 minutes until heated through.
- Let stand covered 5 minutes before serving. Cut in slices and serve with lime.
- Easily doubled.
Nutrition Facts : Calories 261.6, Fat 16.6, SaturatedFat 7.8, Cholesterol 35.6, Sodium 658.8, Carbohydrate 18.8, Fiber 2.9, Sugar 2.5, Protein 12.3
ROASTED VEGETABLE & FETA TOSTADA
A Mexican-inspired crispy, oven-toasted tortilla with roasted vegetables and a zingy tomato and avocado salsa
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Yield Serves 2
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. In a roasting tin, season the frozen vegetables and toss with the Mexican seasoning, then roast in the oven for 15 mins, until hot. Meanwhile, mix the avocado, lime juice and tomatoes with some seasoning, then set aside.
- Put the tortillas on a baking sheet and cook above the vegetables for the final 5 mins of cooking time until crisp. Transfer the crispy tortillas to plates, scatter with rocket and top with the roasted vegetables. Add some of the avocado salsa and sprinkle over the feta.
Nutrition Facts : Calories 443 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 12 grams protein, Sodium 1.2 milligram of sodium
RUSTIC ROASTED VEGETABLE TART
No one will miss the meat in this appealing tart. The flaky, rustic-style crust holds an assortment of flavorful veggies simply seasoned with garlic and olive oil. It's guaranteed to make an impression. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the vegetables, 3 tablespoons oil, garlic, salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 450° for 25-30 minutes or until vegetables are tender and moisture has evaporated, stirring every 10 minutes., On a lightly floured surface, roll pastry into a 13-in. circle. Sprinkle cornmeal over a greased 14-in. pizza pan; place pastry on prepared pan. Spoon vegetable mixture over pastry to within 1-1/2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. Brush pastry with remaining oil., Bake at 450° for 20-25 minutes or until crust is golden brown. Sprinkle with cheese. Cut into wedges. Garnish with basil if desired.
Nutrition Facts : Calories 219 calories, Fat 14g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 277mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
VEGETABLE TORTILLA STACK
"These tasty layered tortillas are a hit with my children and grandchildren," reports Irene Muller of Wray, Colorado. "Nutritious vegetables are deliciously disguised in this snack."
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 stacks (4-6 servings each).
Number Of Ingredients 11
Steps:
- In a large skillet, saute peppers and onion in oil until tender. Stir in picante sauce; set aside. Meanwhile, cook frozen vegetables according to package directions; drain. Cool slightly; coarsely chop vegetables. , Place two tortillas on an ungreased baking sheet. Spread each with 1/3 cup refried beans and sprinkle with 1/3 cup of the pepper mixture. Top each with another tortilla. Spoon 1-1/2 cups vegetables over each tortilla and sprinkle with Monterey jack cheese. Top the last two tortillas with remaining beans and pepper mixture; place one on each stack. Sprinkle with cheddar cheese., Bake at 375° for 10-15 minutes or until heated through and cheese is melted. Garnish with cilantro and olives. Cut into wedges. Serve with sour cream and picante sauce.
Nutrition Facts : Calories 570 calories, Fat 31g fat (17g saturated fat), Cholesterol 80mg cholesterol, Sodium 1008mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 7g fiber), Protein 28g protein.
BEST ITALIAN ROASTED VEGETABLES
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F.
- Line a baking sheet with foil and spray with nonstick cooking spray; set aside.
- Place potatoes, carrots, yellow squash, zucchini and mushrooms on prepared pan.
- Drizzle with olive oil and toss gently.
- Sprinkle minced garlic, Italian seasoning, salt, and pepper onto vegetables; toss gently.
- Bake for 40 minutes, flipping halfway through.
Nutrition Facts : Servingsize 1 serving, Calories 614 kcal, Fat 57 g, SaturatedFat 8 g, Cholesterol 0 mg, Sodium 1218 mg, Carbohydrate 18 g, Sugar 12 g, Protein 11 mg
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