Mexican

Vegetable Enchilada Casserole is for Dinner.

Vegetable Enchilada Casserole takes 15 minutes to prepare.

Vegetable Enchilada Casserole takes 45 minutes to cook.

Vegetable Enchilada Casserole makes 6 servings.

The ingredients for Vegetable Enchilada Casserole are:

12 6-inch corn tortillas
3 cups black beans, drained and rinsed
2 cups shredded sweet potatoes
1/2 t olive oil
1 medium onion, chopped
3 cloves garlic, chopped
4 cups fresh spinach
1 T cumin
1 T chili powder
1 T paprika
1/2 cup lowfat sour cream
1 cup shredded light cheddar cheese, divided

Here is how you make Vegetable Enchilada Casserole:

Preheat oven to 375 degrees Fahrenheit.In a skillet set over medium-high heat, saute onion and garlic in olive oil. Cook for three minutes, then add spices and cook another two minutes. Add spinach and cook until wilted. Add sweet potatoes, half the cheese and black beans and stir to combine.Spray a rectangular casserole pan with nonstick cooking spray. Place about 1/2 cup of vegetables on half of each tortilla, then place in casserole dish and fold the top over. Mix salsa and sour cream, then pour over the enchiladas, then sprinkle on the cheese. Bake for 30 minutes covered, then remove lid for remaining 15 minutes to allow top to brown and cheese to fully melt. Number of Servings: 6

The nutritional information for Vegetable Enchilada Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 369.5

• Total Fat: 5.6 g
• Cholesterol: 10.6 mg
• Sodium: 522.6 mg
• Total Carbs: 63.3 g
• Dietary Fiber: 15.5 g
• Protein: 19.0 g

Vegetable Enchilada Casserole is Mexican cuisine.

The dietary needs meet for Vegetable Enchilada Casserole is Vegetarian