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Roasted Vegetable Enchilada Bake

  • Yield: 6 servings 1x


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.


  • Calories: 270
  • Fat: 7 g