VEGETARIAN ENCHILADA CASSEROLE
Think of this vegetarian enchilada casserole as a veggie-packed Mexican-inspired lasagna with corn tortillas standing in for the noodles! If your peppers are mild and you like heat, opt for spicy pico de gallo. This easy vegetarian dinner recipe is sure to become a new family favorite.
Provided by Robin Bashinsky
Categories Healthy Vegetarian Casserole Recipes
Time 1h
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Heat oil in a large skillet over medium-high heat. Add onion, poblanos and garlic; cook, stirring occasionally, until softened, 4 to 5 minutes. Add squash, zucchini, corn, pico de gallo and salt; cook, stirring occasionally, until the liquid comes to a simmer, 5 to 6 minutes. Simmer, stirring occasionally, until the liquid reduces by half, about 2 minutes. Remove from heat; stir in pinto beans and black beans.
- Coat a 9-by-13-inch baking dish with cooking spray. Spoon one-third of the vegetable mixture into the prepared dish. Top evenly with 4 tortillas. Repeat with half the remaining vegetable mixture and the remaining 4 tortillas. Top with the remaining vegetable mixture. Sprinkle evenly with cheese.
- Bake until the cheese is bubbly, 25 to 30 minutes. Sprinkle evenly with avocado and scallions. Dollop with sour cream.
Nutrition Facts : Calories 357.4 calories, Carbohydrate 42 g, Cholesterol 24.6 mg, Fat 16.8 g, Fiber 9.3 g, Protein 13.8 g, SaturatedFat 6.1 g, Sodium 468.2 mg, Sugar 6.5 g
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.
VEGETARIAN LAYERED TORTILLA CASSEROLE
This tortilla casserole is packed with sautéed veggies - onions, red pepper, corn, and zucchini - beans, herbs, and Monterey Jack cheese, all combining to make a super flavorful vegetarian dinner. Homemade enchilada sauce is optional...but: it takes 15 minutes to make, and it is so, so tasty. This is an assembly that lends itself well to improvisation - use what you have on hand: mushrooms, Swiss chard, kale, eggplant would all work well here.
Provided by Alexandra Stafford
Categories Entrée
Time 1h
Number Of Ingredients 11
Steps:
- In a large sauté pan over high heat, add the 2 tablespoons of olive oil. When it shimmers, immediately add the diced onions and bell peppers. Season with a pinch of salt. Turn heat down to medium. Sauté for 4 to 5 minutes, stirring often to ensure the vegetables are not burning. When the vegetables are soft, add the zucchini, season with a pinch of salt, and cook for 2 to 3 minutes more, just until the zucchini loses its rawness. Finally, add the corn, season with a pinch of salt, and cook for a minute more. Turn off the heat.
- Add the black beans to the skillet and stir to combine. Taste. Season with salt to taste.
- Heat the oven to 425ºF. Coat the bottom of a 9-by-13-inch baking dish with a thin layer of the enchilada sauce (roughly 3/4 cup). Arrange a single layer of tortillas over sauce, trimming edges to fit.
- Scatter a handful each of cilantro and scallions over the tortillas. Spoon a layer of the vegetable-bean mixture over top. Sprinkle a layer of cheese over top. Spoon a layer of sauce over top and use the back of a spoon to spread it out. Repeat the layering: tortillas, herbs, veg+beans, cheese, sauce, until you have three (or four if you wish) layers of tortillas.
- Spoon a thin layer of sauce over the final layer of tortillas. Scatter a final layer of herbs over top. Add a final layer of cheese.
- Bake enchiladas in the middle or top rack of oven until the cheese topping bubbles and browns in spots, 15-25 minutes. Garnish with more fresh cilantro and scallions if you wish. Let rest 10 minutes before cutting and serving.
VEGETARIAN TORTILLA STACK
"Nearly all the meals I make are meatless," writes Wendy Fenstermacher of Allentown, Pennsylvania. "This is one of my husband's favorites. If you like, you could vary the amount of jalapeno slices-or leave them out altogether. But I wouldn't!" -
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large nonstick skillet coated with cooking spray, saute peppers and onion in oil until tender. Stir in meat crumbles, cilantro and cumin; heat through. , Spread 1/4 cup salsa into a 9-in. deep-dish pie plate coated with cooking spray. Layer with one tortilla, a fourth of the meat crumble mixture, 1/4 cup salsa, 1/4 cup cheese, 2 or 3 jalapeno slices and 1 tablespoon olives. Repeat layers three times. Top with remaining tortilla, salsa, olives and jalapeno slices. , Cover and bake 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 335 calories, Fat 12g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 1111mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 4g fiber), Protein 22g protein.
VEGAN TORTILLA CASSEROLE
This Vegan Tortilla Casserole is delicious and filling and perfect for social gatherings or just a quick weeknight dinner!
Provided by Whitney English
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 400 degrees F.
- Heat the olive oil in a large skillet over medium heat. Add the onions, garlic, and cumin and cook, stirring occasionally, until the onions are softened, 3 to 4 minutes. Add the beans, squash, tomatoes and their juices, tomato paste and kale; season with salt and pepper. Cook, stirring occasionally, until the kale is wilted, 3 to 5 minutes. Set the vegetable filling aside.
- In a 9-by-13-inch baking dish, layer 2 of the tortillas, 1/4 of the vegetable filling and 1/4 cup of the vegan cheese or cashew cheese sauce. Repeat the layers 3 times, ending with the cheese or cheese sauce.
- Bake uncovered until the cheese is bubbly and the casserole is hot all the way through, about 20 minutes. Serve with cilantro and vegan sour cream.
- Soak the cashews in a bowl with cold water for 8 to 12 hours. (Alternatively, "flash soak" them in a heatproof bowl with boiling water for 10 minutes.) Drain then transfer to a food processor or high-powered blender. Add the remaining ingredients and blend until smooth.
VEGETARIAN TORTILLA STEW
Quick, tasty, and super easy! A great soup for a quick lunch or add a green salad and some corn bread and you have dinner. Serve with sour cream, shredded Cheddar, and sliced green onions.
Provided by Mindy
Categories Soups, Stews and Chili Recipes Stews
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- In a pot, mix the enchilada sauce and water. Dissolve the bouillon cube in the liquid, and season with garlic powder, chile powder, and cumin. Bring to a boil, and reduce heat to low. Mix in the beans, tomatoes, and corn. Simmer until heated through. Mix in vegetarian chicken and tortillas, and cook until heated through. Stir in cilantro, and season with salt and pepper to serve.
Nutrition Facts : Calories 347 calories, Carbohydrate 42.5 g, Cholesterol 24.7 mg, Fat 13.9 g, Fiber 9.9 g, Protein 16.4 g, SaturatedFat 5.5 g, Sodium 565.3 mg, Sugar 3.4 g
VEGETARIAN TORTILLA CASSEROLE RECIPE (MEXICAN LASAGNA)
Quick, easy, healthy and delicious vegetarian casserole. Great for weeknight dinner.
Provided by Lisa
Categories Quick and easy weeknight dinner
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Combine beans, tomatoes, chilies, corn, scallions, chili powder, cumin, oregano and salt in a large bowl.
- Lightly oil a 2-3 quart casserole dish. Line the bottom with 6 tortillas, allowing them to overlap in the middle. trim the round edges so they fit squarely against the edge of the casserole. Scoop on half the bean mixture. Sprinkle half the cheese on top. Add another layer of tortillas; the rest of the bean mixture. The rest of the cheese.
- Bake 15-20 minutes, or until the casserole is heated through and the cheese is bubbling.
- Cut into squares and serve with your favorite salsa and sour cream or yogurt to spoon on top.
Nutrition Facts : Calories 408 calories, Sugar 5.7 g, Sodium 900 mg, Fat 17.4 g, SaturatedFat 8.9 g, TransFat 0.4 g, Carbohydrate 47.3 g, Fiber 9.7 g, Protein 19.4 g, Cholesterol 44.3 mg
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.
VEGETARIAN TORTILLA CASSEROLE
Simple and direct, yet so filling. A wonderful healthy meal for the entire family. For variety, I sometimes substitute a can of red kidney beans for the black beans.
Provided by Fauve
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350*.
- Combine ricotta and egg.
- Stir till smooth& set aside.
- Spray 2 quart casserole dish with Pam.
- Spread 1/2 c. salsa to cover bottom.
- Layer 3 tortillas on top, then spread half the ricotta mixture on tortillas.
- Spread half of the beans onto the cheese layer.
- Top with 1/2 cup salsa.
- Add remaining 3 tortillas on top of this, then layer ricotta mixture, kidney beans, remaining salsa, with the last layer being the mozarella cheese.
- Sprinkle with Parmesan cheese Cover, bake 35 to 40 minutes or until bubbly.
VEGETARIAN ENCHILADA CASSEROLE
Vegetarian Enchilada Casserole. Layered with black beans, corn, green chilies and corn tortillas!
Provided by Kelley Simmons
Categories Main Course
Time 40m
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees.Meanwhile heat oil in a medium skillet and add in the onion and bell peppers. Sauté until tender 3-4 minutes. Add in garlic and cook for an additional minute then set aside.
- Spread a little enchilada sauce in the bottom of a 9 x 13 pan.
- To assemble start by layering 1/3 of the tortillas, half of the onions, half of the beans, half of the corn, half of the green chilies, 1/3 of the sauce and 1/3 of the cheese.
- Repeat with a layer of 1/3 of the tortillas and the remaining half of the beans, corn and green chilies. Spread 1/3 of the enchilada sauce on top and sprinkle with 1/3 of the cheese.
- Layer on the remaining tortillas, sauce and cheese.
- Cover with foil and bake for 25-30 minutes or until the cheese is melted and the casserole is warmed through.Serve immediately with olives, cilantro, sour cream if desired.
Nutrition Facts : Calories 396 kcal, Carbohydrate 51 g, Protein 16 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 35 mg, Sodium 987 mg, Fiber 7 g, Sugar 10 g, ServingSize 1 serving
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
MEXICAN TORTILLA CASSEROLE
This Mexican Tortilla Casserole is an easy-to-prepare, vegetarian meal that's perfect for weeknight meals or a dinner party. You can easily add meat for a heartier dish!
Provided by Jennifer Farley
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Spray an 8x11 or 9x9 inch baking dish (or a similar sized pan) with cooking spray.
- Heat the olive oil in a large skillet over medium low heat and add the onion, garlic, cumin and chili powder. Stir for a few minutes until the onions are soft and the spices are fragrant, about 3-5 minutes. Add the tomatoes, reserved tomato juice, tomato paste, beans, corn and spinach. Stir and cook for another minute or two until the spinach has wilted and the corn has thawed. Season with salt and pepper to taste.
- Place two corn tortillas in the bottom of the prepared pan and top with 1/4 of the bean mixture, spreading the mixture evenly. Sprinkle evenly with 1/2 cup of the cheese. Repeat until all of the ingredients have been used up, finishing with the cheese.
- Bake until the tortilla casserole has cooked through, approximately 20 minutes. Allow to cool for 5 minutes before cutting.
- Serve with garnishes, if desired (I highly recommend them!).
Nutrition Facts : Calories 113 kcal, Carbohydrate 15 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 178 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
VEGETARIAN MEXICAN CASSEROLE RECIPE
This Vegetarian Mexican Casserole is layered with filling and fresh vegetables, black beans, and corn tortillas. Enjoy as a weeknight dinner or a side dish-even the meat eaters will love this one. Also works great as vegetarian enchiladas!
Provided by Becca Ludlum
Categories Main Course
Time 25m
Number Of Ingredients 15
Steps:
- Preheat oven to 350ºF
- Mince garlic, then chop bell peppers, onions, zucchini, and slice the avocado. Drain and rinse corn and black beans. Cut tortillas into squares.
- Heat 2 tsp of olive oil in a large skillet over medium heat. Sauté garlic, bell peppers, and onions until just fragrant and starting to soften.
- Add cumin, chili powder, oregano, black beans and corn. Stir to combine.
- Layer bean mixture, avocado, tortillas, and cheese if you're using it. Repeat.
- Cover with foil and bake for 10-20 minutes.
- Remove from the oven and serve immediately. Top with cilantro, green onions, olives, cheese, and greek yogurt.
Nutrition Facts : Calories 273 kcal, Carbohydrate 45 g, Protein 10 g, Fat 9 g, SaturatedFat 1 g, Sodium 280 mg, Fiber 12 g, Sugar 6 g, ServingSize 1 serving
SOUTHWEST VEGETARIAN BAKE
This veggie-packed casserole hits the spot on chilly nights. It's a healthy canned vegetable recipe that's great for any time I have a taste for Mexican food with all the fixings. -Patricia Gale, Monticello, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes., Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. , Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 285 calories, Fat 10g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 759mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic exchanges
VEGETARIAN TORTILLA CASSEROLE
Categories Bean Bake Vegetarian Quick & Easy Dinner
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees - Combine first 7 ingredients in mexing bowl. Mix thoroughly. - Lighly oil 2-quart casserole dish and layer as follows: 4 tortillas, overlapping one another, 1/2 mixture and then top with 1/2 shredded cheese. Repeat layers starting again with tortillas. - Bake casserole uncovered for 12-15 minutes, or until cheese is bubbly. Let stand for a minute or two, cut into squares and serve. - Top with salsa, if desired.
VEGETARIAN MEXICAN CASSEROLE WITH BLACK BEANS
Steps:
- Gather the ingredients.
- Preheat oven to 350 F. Combine onion, pepper, garlic, salsa, cumin, and black beans in large skillet and bring to simmer over medium heat. Cook, frequently stirring, for 3 minutes.
- Arrange 6 tortillas in bottom of 9 x 13-inch baking dish, overlapping them as necessary.
- Spread half of bean mixture over tortillas and sprinkle with half of cheese. Repeat layering process with remaining tortillas, bean mixture, and cheese.
- Cover dish with foil and bake 15 minutes. Carefully remove foil and serve warm. Garnish with tomatoes, sour cream, and olives.
Nutrition Facts : Calories 456 kcal, Carbohydrate 68 g, Cholesterol 20 mg, Fiber 12 g, Protein 20 g, SaturatedFat 6 g, Sodium 565 mg, Sugar 4 g, Fat 12 g, ServingSize 8-10 servings, UnsaturatedFat 0 g
More about "vegetarian tortilla bake food"
VEGAN CHEESY MEXICAN TORTILLA BAKE - THE VEGAN 8
From thevegan8.com
5/5 (132)Category Main CourseCuisine MexicanTotal Time 45 mins
- First, prepare your cheese sauce by adding all of the ingredients listed under "cheese sauce" to a high-powered blender. I did not soak my cashews since I have a Vitamix, but if you do not have a strong blender, you will need to soak your cashews overnight, drain and rinse. Otherwise, your sauce will be gritty. Taste it and tell me how darn cheesy that tastes! The cheese sauce tastes insanely delicious and cheesy straight out of the blender, but gets even cheesier after it's baked! If you are just wanting to use the cheese sauce for nachos or another recipe, I would add it to the stove and heat it just to thicken it up slightly. It is delicious on nachos!
- Preheat your oven to 375°F and lightly spray a 8 1/2 by 8 1/2 square casserole dish like ceramic or stone with nonstick spray. Layer about a 1/3 of the cheese sauce on the bottom and spread out with a spoon. REFER TO VIDEO for easy visual tutorial. Lay on top of the cheese sauce 6 of the cut tortillas per each row for 3 rows.
- Add 1 can of the beans on top of the tortillas and spread out. Add the other 1 cup of salsa and spread out over the beans. Layer 1 cup of the corn. Layer another 1/3 of the cheese sauce on top of the corn and spread out. You will notice there is only 1 layer of salsa in the middle. This is just to add another layer of flavor and moisture, it definitely didn't need 2 layers of salsa.
- Repeat the steps by adding the remaining tortillas, then the beans, corn and remaining cheese sauce. Cover everything well and top with a piece of foil gently covering the dish. This is so the cheese sauce doesn't bake up and harden too quickly. Bake with the foil on for 15 minutes, then remove the foil and bake another 5-10 minutes until the cheese is getting a nice firm orange-brown look on the edges. I baked it for about 8 minutes without the foil but if you prefer the cheese to be more firm, just bake it a bit longer. Just keep in mind that the longer you bake it, the drier the top cheese layer becomes after it is removed from the oven.
VEGETARIAN TORTILLA CASSEROLE - LOVE & ZEST
From loveandzest.com
5/5 (3)Total Time 30 minsCategory DinnerCalories 403 per serving
- Preheat oven to 375 degrees F and prepare 9x9 inch baking dish with cooking spray or olive oil.
- Heat olive oil in nonstick skillet over medium high heat; sauté onion and bell pepper until softened.
- Crumble Gardenburger patties and stir into pepper and onions. Stir in cumin and chili powder until fully incorporated.
- Stir in green chilies, corn, black beans and salsa and cook until heated through. Remove from heat.
TORTILLA BEANY BAKE - VEGETARIAN SOCIETY
From vegsoc.org
Estimated Reading Time 40 secs
VEGETARIAN MEXICAN TORTILLA CASSEROLE RECIPE - MAMA …
From mamalikestocook.com
Estimated Reading Time 1 min
11 BEST VEGAN CASSEROLE RECIPES [EASY PLANT-BASED BAKES]
From theeatdown.com
Ratings 1Category Main CourseCuisine AmericanEstimated Reading Time 4 mins
10 BEST VEGETARIAN TORTILLA WRAPS RECIPES - YUMMLY
From yummly.com
41 BEST VEGETARIAN RECIPES | MEATLESS DINNER IDEAS ...
From foodnetwork.com
VEGETARIAN LOADED MEXICAN TORTILLA PAN - NICKY'S KITCHEN ...
From kitchensanctuary.com
4.8/5 (4)Calories 540 per servingCategory Dinner
- In a large frying pan, heat up the oil over a medium heat and add in the onion and carrot. Cook for 5 minutes until the onions start to soften.
- Add in the garlic, yellow pepper and courgette. Stir and cook for 2 minutes, then add the cumin, cinnamon, ground coriander and chilli. Stir and cook for another minute, then stir in the tinned tomatoes, kidney or mixed beans, honey, salt and pepper. Bring to a bubble and allow to simmer for 10 minutes, whilst you mix your cheese sauce.
- In a bowl, mix the 25g cheese, double cream, salt, pepper and soured cream. This is your cheese sauce – it will be a thick, spreadable consistency.
- Now it's time to layer up. Spoon out half of your vegetable sauce from the pan, into a bowl, and flatten out the remaining sauce in the pan. Place one tortilla on top of the sauce in the pan, then spread half of the cheese sauce on top of the tortilla. Top with the remaining vegetable sauce from the bowl. Then place your second tortilla on top, followed by the rest of the cheese sauce.
MEXICAN TORTILLA CASSEROLE (VEGAN ENCHILADA LASAGNA ...
From biancazapatka.com
5/5 (52)Total Time 30 minsCuisine MexicanCalories 403 per serving
- Preheat the oven to 400°F (200°C). Lightly grease a 9x9 inch (21x21cm) baking dish (or a similar sized pan).
- Spread a little bit of the tomato sauce on the bottom. Then add half of the tortilla strips, allow them to overlap. Next, add half of the veggies, spreading out evenly. Drizzle over the vegan chipotle aioli and half of the remaining tomato sauce, smoothing out evenly. Then sprinkle over half of the non-dairy cheese.
VEGAN TINGA TORTILLA RICE BAKE - RABBIT AND WOLVES
From rabbitandwolves.com
5/5 (4)Total Time 45 minsCategory Main CourseCalories 501 per serving
5 VEGAN CASSEROLE RECIPES TO BRING TO A POTLUCK | VEGAN ...
VEGAN TORTILLA CASSEROLE WITH CHEEZE - AMY'S KITCHEN
From amys.com
Calories 360Saturated Fat 4.5g 23%Cholesterol 0mg 0%Total Fat 15g 19%
VEGETARIAN TORTILLA CASSEROLE - FOOD NETWORK
From foodnetwork.co.uk
Cuisine AmericanCategory Main-CourseServings 4
SUPER-EASY VEGAN TORTILLA CASSEROLE - VEGKITCHEN
From vegkitchen.com
Reviews 10Estimated Reading Time 1 min
3-INGREDIENT CHEESE TORTELLINI WITH TOMATOES & BASIL ...
From eatingwell.com
VEGETARIAN TORTILLA BAKE RECIPES
From tfrecipes.com
VEGETARIAN TORTILLA SOUP RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
7 MEATLESS RECIPES FOR SUMMER, INCLUDING TACOS, TOMATO ...
From washingtonpost.com
VEGETARIAN TORTILLA CASSEROLE - ALL INFORMATION ABOUT ...
From therecipes.info
MEXICAN TORTILLA RECIPE FILLING VEGETARIAN - SIMPLE CHEF ...
From simplechefrecipe.com
VEGETARIAN MEXICAN TORTILLA CASSEROLE - ALL INFORMATION ...
From therecipes.info
VEGETARIAN TORTILLA CASSEROLE RECIPES
From tfrecipes.com
VEGETARIAN MEXICAN RECIPES - BBC GOOD FOOD
10 BEST VEGETARIAN TORTILLA CHIP CASSEROLES RECIPES | …
From yummly.com
MEXICAN TORTILLA RECIPE FILLING VEGETARIAN – COOKING FILE
From cookingfile.com
DUMP AND BAKE TORTELLINI ALFREDO WITH CHICKEN - THE ...
From theseasonedmom.com
VEGETARIAN MEXICAN MAIN DISH RECIPES | ALLRECIPES
From allrecipes.com
VEGETARIAN FAJITA RECIPES - BBC GOOD FOOD
10 BEST VEGAN BAKED TORTILLA CHIPS RECIPES - YUMMLY
From yummly.com
VEGETARIAN TORTILLA CASSEROLE | PINTEREST
From pinterest.com
TORTILLA BAKE VEGETARIAN - COOKEATSHARE
From cookeatshare.com
VEGETARIAN TORTILLA BAKE RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love