Mexican

Roasted Veggie Tortilla Casserole takes 20 minutes to prepare.

Roasted Veggie Tortilla Casserole takes 70 minutes to cook.

Roasted Veggie Tortilla Casserole makes 6 servings.

The ingredients for Roasted Veggie Tortilla Casserole are:

2 Red Bell Peppers
1 Sweet Potato
1 head of cauliflower
1 onion
garlic cloves (optional)
Olive Oil to drizzle
ground cumin to taste
chili powder to taste
1 cup salsa
1 cup shredded cheese
1 can black beans (rinsed)

Here is how you make Roasted Veggie Tortilla Casserole:

preheat oven to 425 Fchop all the vegetables into bite size pieces and drizzle with olive oil. Sprinkle with chili powder and cumin and toss to coat evenly.spread evenly on a baking sheet and roast in the oven 30-40 min stirring every 10 minutes.Remove from oven and turn temp down to 350 F. In the bottom of a casserole dish (I used a round Pyrex) put a third of the salsa and then layer with strips from 1 tortilla. Then put a 3rd of the vegetables and a third of the beans. Sprinkle with some cheese. Then repeat until all the ingredients are gone.Cover with foil and cook for 20 min. Then remove foil and cook for another 10, or until cheese is melted. Can serve with sour cream or guac if you choose. I like mine plain! Serving Size: serves 6-8Number of Servings: 6Recipe submitted by SparkPeople user LINDSEYLAUPER.

The nutritional information for Roasted Veggie Tortilla Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 342.8

• Total Fat: 14.7 g
• Cholesterol: 19.9 mg
• Sodium: 603.7 mg
• Total Carbs: 44.8 g
• Dietary Fiber: 10.6 g
• Protein: 13.9 g

Roasted Veggie Tortilla Casserole is Mexican cuisine.

The dietary needs meet for Roasted Veggie Tortilla Casserole is Vegetarian