TORTILLA BREAKFAST BAKE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Heat the olive oil in a 10-inch cast-iron skillet over medium-high heat. When the oil is hot, add the mushrooms, onions and bell peppers. Cook until slightly charred, 3 to 4 minutes. Season with salt and pepper. Turn off the heat and stir in the spinach. Remove the veggie mix to a plate.
- Add the tortilla to the skillet, pressing it lightly to touch the bottom. Top the tortilla with two-thirds of the cheese and the reserved veggie mix. Crack the eggs over the top and cover with the remaining cheese. Sprinkle the yolks with salt and pepper.
- Bake until the cheese has melted and the whites of the eggs have set, 15 to 17 minutes for a runny yolk, 20 to 22 minutes for a firmer yolk.
- Transfer the tortilla to a cutting board or platter. Top with the green onions and hot sauce. Slice into wedges and serve.
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 VEGETABLE QUESADILLAS
These quesadillas get their unique flavor from a special blend of roasted veggies. They'll be a popular finger food at your Halloween gathering. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the vegetables, oil and cumin; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 10-15 minutes or until tender. Reduce heat to 350°., Divide vegetable mixture evenly between two tortillas. Sprinkle with cheese. Top with remaining tortillas. Place on an ungreased baking sheet; bake for 8-10 minutes or until cheese is melted. , Cut each quesadilla into six wedges. Garnish with guacamole, sour cream, salsa and olives if desired.
Nutrition Facts :
VEGETARIAN TORTILLA CASSEROLE
There are so many reasons to love this recipe: It's budget friendly, quick, healthy and gluten free!
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 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.
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
CHEESY VEGETABLE TORTILLA BAKE
Delight the whole family with the delicious flavor of this Cheesy Vegetable Tortilla Bake. We bet they'll ask you to make it again!
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Heat oil in medium skillet on medium heat. Add ham, peppers and onions; cook 5 to 7 min. or until vegetables are crisp-tender. Remove from heat. Stir in salsa. Beat eggs and sour cream with whisk until blended.
- Arrange 6 tortilla halves on bottom of 13x9-inch baking dish sprayed with cooking spray. Spread half the vegetable mixture over tortillas; cover with half the egg mixture and 1/2 cup cheese. Repeat all layers starting with tortillas. Top with remaining tortillas. Let stand 5 min.
- Bake 25 min. Top with remaining cheese; bake 5 min. or until melted.
Nutrition Facts : Calories 330, Fat 20 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 190 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g
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