Roasted Vegetable Enchilada Bake

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

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

  • Yield: 6 servings 1x


  • 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.


  • Calories: 270
  • Fat: 7 g

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Roasted Vegetable Enchilada Bake |

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


We’re Serena & Deanna, two dietitians who love food as much as you do!  

We're also moms and business owners who share our family recipes, healthy kitchen hacks and nutrition adventures while keeping it real in the kitchen with you.

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