Roasted Vegetable Enchilada Bake + The With or Without {Meat} Cookbook giveaway

Roasted Vegetable Enchilada Bake |

Roasted vegetables layered with corn tortillas and cheese = Tex-Mex casserole heaven

Disclosure: I received a free copy of The With or Without {Meat} cookbook to review. I also do paid project work for Cabot Creamery however I was not paid to write this post by either party. My thoughts and opinions are my own – and it’s no secret that I’m a big fan of both Jackie and Cabot!

UPDATE: This giveaway has ended.

When my friend and colleague, Jackie Newgent, reached out to see if I’d review her latest cookbook, I didn’t hesitate for a second.

Jackie is a registered dietitian that I looked up to early in my career as she was one of the first dietitians I knew of that was successful at combining her love of cooking with her degree in nutrition science – and making a living doing so! She’s also a classical trained chef and calls herself “the natural culinary nutritionist” (<—- love this!) Plus she just a lovely, generous person and lots of fun to work with.

Her latest cookbook is The With or Without {Meat} Cookbook: A Flexible Approach to Flavorful Diabetes Cooking but you certainly don’t need to be a diabetic to enjoy it. Some of the cookbook highlights:

* Features 125 vegetarian recipes (each has a “with poultry, fish or meat” mini-recipe)

* All recipes under 400 calories per serving and nutrient-rich

* For diabetics, healthy weight loss/maintenance, flexitarians or families with both vegetarians and meat-eaters

It was definitely hard to choose one recipe to make for this post but I went with this yummy Roasted Vegetable Enchilada Bake as I had most of the ingredients on hand. I made it vegetarian as my sister was coming over for dinner.

Roasted Vegetable Enchilada Bake |

I gotta say, this bake was a big hit with the family and now I have a new recipe for the dinner rotation!

What I LOVE about this recipe is not only was it super flavorful but versatile too. Don’t have pintos? Use black beans. Don’t have spinach? Use kale. No poblano peppers? Use bell peppers.

My tweaks included using:
* Red bell pepper instead of poblano
* 2 (4 ounce) cans green chiles instead of salsa verde
* Cabot Chipotle Cheddar instead of Monterey Jack

Next time, I’m going to add some shrimp and when summer rolls around, I’m going try it with zucchini and summer squash.

Roasted Vegetable Enchilada Bake

Makes 6 servings

Calories per serving: 270

Fat per serving: 7 g

Recipe reprinted with permission from The With or Without Meat Cookbook: Then Flexible Approach to Flavorful Diabetes Cooking by Jackie Newgent, RDN, CDN


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


  1. Preheat oven ot 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 saute until the onion is softened, about 8 minutes. Add the mushrooms and Poblano pepper, and saute until the mushrooms are softened, about 8 minutes. Stir in the spinach, and toss until just wilted, about 1 minute. Add the beans, cilantro, oregano, cumin, and salt, and saute until fully combined and heated through, about 1 minute. Adjust seasoning.
  3. Spread 1/2 cup salsa into a 9 x 13-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 the remaining vegetable mixture. Sprinkle with the cheese. Bake until fully cooked through and the cheese is melted, about 20 minutes. Sprinkle with the remaining 1/4 cup salsa.
  4. Cut the casserole into 6 portions, and serve.


{With Poultry, Fish or Meat} One serving: Sprinkle 1 ounce finely cubed roasted pork tenderloin or shredded roasted pork loin onto a one-sixth section of the casserole before sprinkling with the cheese in step 3. Full recipe: Sprinkle 6 ounces finely cubed roasted pork tenderloin or shredded roasted pork loin onto the casserole after arranging the remaining 6 tortillas in step 3.

Roasted Vegetable Enchilada Bake |

So, how would you like to win a copy of Jackie’s The With or Without {Meat} Cookbook?

The With or Without Meat Cookbook |

We are giving away 2 copies! Enter below via Rafflecopter and good luck! (giveaway starts 3/28/14 and ends 4/1/14 at 11:59 pm. Must be U.S. resident and 18 years of age or older to enter.)

a Rafflecopter giveaway

What recipes are in your dinner rotation these days? What do you like to put in your enchiladas, burritos or tacos?

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  1. My dinner rotations are currently pretty boring- Mexican night, roasted veggies with some type of meat night, and pasta night are regulars. I love adding sweet potato to my enchiladas, burritos or tacos!
    Marisa @ Uproot from Oregon recently posted..Believe In Better {Magic Bullet Blender Giveaway}My Profile

  2. I actually highly recommend Moroccan carrot tacos. They were so good for a vegetarian taco!

  3. i always try to have a pasta dish, a mexican dish, a breakfast & some kind of sandwich in my dinner rotation every week. my favorite enchiladas are cheese with avocado & cilantro, my burritos are always veggi & not much for tacos.

  4. I’ll take mine meatless, please! Wow does this look good. We love cheese-stuffed veggie-full casseroles like this!
    Joanne recently posted..Yellow Birthday Cake with Fluffy Chocolate Ganache FrostingMy Profile

  5. Yum- I would do without meat! Thanks :)
    Francesca recently posted..5 Holistic Tips For Healthy HairMy Profile

  6. These look delicious! They are absolutely going on the menu plan this week! We usually use ground pork in our tacos but I love the idea of a veggie only version:)
    Lauryn recently posted..Letting All Out: A Bad Case of Poison Ivy, Karma, and Things to Be Thankful ForMy Profile

  7. We love tacos…anything rolled up in a tortilla! We eat a lot of grilled things..chicken, pork, veggies.
    I prefer veggies….I’d probably add yellow and zucchini squash and maybe daiya cheese and avocado on top when served!

  8. I’ve been eating a lot of salads lately. My CSA box was full of greens this past week so I’m happily eating my way through it ;). Oh and lots of strawberries! Love it that they are so affordable right now. As for enchiladas, I almost always add chicken so I’m def eager to try this vegetarian version. I like adding sweet potatoes and I MUSt have avocado. Hope you ladies are doing well!
    Min recently posted..Healthy Breakfast Tacos w/ Sweet Potato Mango SalsaMy Profile

  9. Turned out delicious, but you forgot to mention to cook the poblano and mushrooms with the onions. Thanks.

  10. Roasted poblano peppers + black or pinto beans inside of enchiladas, with a smoky tomato sauce on top. Or roasted carrot or pumpkin mash with beans and greens inside!

  11. Carolsue says:

    Spaghetti, chili rellenos, beef stew, tacos — they are all on my dinner rotation!

  12. Whoo hoo!! I felt the same way about it – so versatile, so flavorful – glad your mom got a taste too :)


  1. […] Monday: Roasted Vegetable Enchilada Bake […]

  2. […] win for the week was the Roasted Vegetable Enchilada Bake. My mom came over for a bit and I made this one night. We both loved it! It was so versatile too. I […]

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