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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 361.3
  • Total Fat: 14.8 g
  • Cholesterol: 23.1 mg
  • Sodium: 521.7 mg
  • Total Carbs: 44.5 g
  • Dietary Fiber: 7.9 g
  • Protein: 17.0 g

View full nutritional breakdown of Vegetarian Enchilada Bake calories by ingredient
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Vegetarian Enchilada Bake

Submitted by: HOLISTICDETOXER
Vegetarian Enchilada Bake

Introduction

This is a high-protein, vegetable-centric dish that requires minimal hands-on time but looks pretty darn fancy! You can use pre-made corn tortillas if you want (they aren't sold in my region so I had to make my own), and you can vary the vegetables and salsas based on your personal preferences (though the nutritional information will change). This is a high-protein, vegetable-centric dish that requires minimal hands-on time but looks pretty darn fancy! You can use pre-made corn tortillas if you want (they aren't sold in my region so I had to make my own), and you can vary the vegetables and salsas based on your personal preferences (though the nutritional information will change).
Number of Servings: 8

Ingredients

    Sweet potato, 2.25 cup, cubes
    Cauliflower, raw, 0.5 head, medium (5-6" dia)
    Sweet peppers (bell), 3 medium (approx 2-3/4" long, 2-1/2"
    Zucchini, 325 grams
    Onions, raw, 1 medium (2-1/2" dia)
    Garlic, 3 cloves
    Olive Oil, 1.5 tbsp
    *Maseca, 1.5 cup
    *president choice White corn & black bean Salsa, 32 tbsp
    Spinach, fresh, 100 grams, rinsed and chopped
    Tofu, extra firm, 1 block
    Cheddar Cheese, 100 grams, grated
    Monterey Cheese, 90 grams, grated and mixed with cheddar

Directions

Dice vegetables from sweet potato to garlic. Toss in olive oil and roast at 425 for one hour, stirring occasionally. Allow to cool.

Follow directions on Maseca package to make corn tortillas. Let cool, then cut into quarters.

Grease a 9 x 14 baking pan. Cover the base with 1/2 cup salsa. Top with one third of the tortilla quarters, one third of the roasted vegetables, one third of the tofu, one third of the spinach, one third of the cheese and 1/2 cup salsa. Repeat, adding two MORE layers of tortillas, vegetables, tofu, spinach, salsa and cheese. On the final layer, pour in the salsa before the cheese.

Cover the baking tray with tinfoil and bake at 375 for about half an hour. After thirty minutes, remove the tinfoil and bake another ten minutes so the cheese turns golden.

Serving Size: Eight.






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