Roasted Veggie Enchilada Casserole
1 serving of roasted veggie enchilada casserole contains 343 Calories. The macronutrient breakdown is 42% carbs, 41% fat, and 17% protein. This is a good source of protein (27% of your Daily Value), fiber (35% of your Daily Value), and potassium (18% of your Daily Value).
- Makes
- 8 servings
- Prep Time
- 15 minutes
- Cook Time
- 60 minutes
Ingredients
Cheddar cheese 2 cup, shredded or 226g
Directions
- Preheat the oven to 400°F. Line two large, rimmed baking sheets with parchment paper. Chop the cauliflower, sweet potato, peppers, and onion.
- Place cauliflower and sweet potato on one pan, and bell peppers and onion on the other. Drizzle each with half of the olive oil and cumin, then season with salt and pepper.
- Toss vegetables to coat, arrange in a single layer, and roast for 30-35 minutes, tossing and swapping pans halfway through.
- Reduce oven heat to 350°F. Grease a 9" square baking dish. Stir cilantro into salsa.
- Spread ½ cup salsa in the baking dish. Layer with halved tortillas to cover salsa.
- Add half of the beans, a third of the vegetables, half of the spinach, and a third of the cheese. Repeat with another layer of tortillas, half of the remaining salsa, all remaining beans, half of the remaining vegetables, all remaining spinach, and half of the remaining cheese.
- Finish with a final layer of tortillas, remaining salsa, vegetables, and cheese.
- Cover with parchment or foil. Bake for 20 minutes, uncover, and bake for an additional 10 minutes.
- Cool for 10 minutes before serving. Garnish with additional cilantro.
Nutrition Facts
For 1 serving of roasted veggie enchilada casserole (327g)
| Nutrient | Value | %DV |
|---|---|---|
| Calories | 343 | |
| Fats | 16g | 21% |
| Saturated fats | 6g | 32% |
| Trans fats | 0.3g | |
| Cholesterol | 29mg | 10% |
| Sodium | 789mg | 34% |
| Carbs | 38g | 14% |
| Net carbs | 28g | |
| Fiber | 10g | 35% |
| Sugar | 7g | |
| Protein | 15g | |
| Calcium | 295mg | 29% |
| Iron | 3mg | 35% |
| Potassium | 856mg | 18% |
| Vitamin D | 0.2μg | 1% |
| Vitamins and Minerals | ||
| Alpha carotene | 7μg | |
| Beta carotene | 2733μg | |
| Caffeine | 0mg | |
| Choline | 69mg | 12% |
| Copper | 0.2mg | 25% |
| Fluoride | 11μg | |
| Folate (B9) | 126μg | 32% |
| Lycopene | 4103μg | |
| Magnesium | 88mg | 21% |
| Manganese | 1mg | 26% |
| Niacin | 2mg | 15% |
| Pantothenic acid | 1mg | 23% |
| Phosphorus | 367mg | 52% |
| Retinol | 72μg | |
| Riboflavin (B2) | 0.4mg | 28% |
| Selenium | 12μg | 22% |
| Theobromine | 0mg | |
| Thiamine | 0.2mg | 14% |
| Vitamin A IU | 4926IU | |
| Vitamin A | 307μg | 34% |
| Vitamin B12 | 0.3μg | 11% |
| Vitamin B6 | 1mg | 40% |
| Vitamin C | 81mg | 90% |
| Vitamin D IU | 7IU | |
| Vitamin D2 | 0μg | |
| Vitamin D3 | 0.2μg | |
| Vitamin E | 3mg | 20% |
| Vitamin K | 77μg | 64% |
| Zinc | 2mg | 20% |
| Sugars | ||
| Sugar | 7g | |
| Sucrose | 1g | |
| Glucose | 3g | |
| Fructose | 3g | |
| Lactose | 0.1g | |
| Maltose | 0g | |
| Galactose | 0g | |
| Starch | 2g | |
| Fats | ||
| Saturated fats | 6g | 32% |
| Monounsaturated fats | 6g | |
| Polyunsaturated fats | 2g | |
| Trans fats | 0.3g | |
| Fatty Acids | ||
| Total omega 3 | 0g | |
| Total omega 6 | 0.2g | |
| Alpha Linolenic Acid (ALA) | 0g | |
| Docosahexaenoic Acid (DHA) | 0g | |
| Eicosapentaenoic Acid (EPA) | 0g | |
| Docosapentaenoic Acid (DPA) | 0g | |
| Amino Acids | ||
| Alanine | 1g | |
| Arginine | 1g | |
| Aspartic acid | 1g | |
| Cystine | 0.1g | |
| Glutamic acid | 3g | |
| Glycine | 0.4g | |
| Histidine | 0.4g | |
| Hydroxyproline | 0g | |
| Isoleucine | 1g | |
| Leucine | 1g | |
| Lysine | 1g | |
| Methionine | 0.2g | |
| Phenylalanine | 1g | |
| Proline | 1g | |
| Serine | 1g | |
| Threonine | 1g | |
| Tryptophan | 0.2g | |
| Tyrosine | 0.5g | |
| Valine | 1g | |
