Stacked Veggie Enchilada Casserole

Veggies are delicious (when covered in melty cheese)! Here, we get our fill of market bounty veggies sandwiched between corn tortillas, a homemade enchilada sauce, and of course CHEESE!

Per serving: 440 calories, 20 g fat, 21 g protein, 46 g carbs, 11 g sugar, 9 g fiber, 2170 mg sodium


About Single Serving Orders

This size is available in “lunchbox style” or “make at home” versions. For the lunchbox, I’ll do all the work so you’re all set for the brown bag. If you select “make at home”, you get to spend some time in the kitchen. I don’t do your dishes, but I’ve done the rest of your dirty work. Basic time and instructions are included below.  If you order the “lunchbox style”, it comes with fruit.


Instructions: Preheat oven to 400 degrees. Remove all plastic and replace foil cover. Bake for 20 minutes. Remove lid and bake for 15 minutes more. Let cool for 5-10 minutes to let the juices soak back in.

Ingredients: Red pepper, zucchini, yellow squash, onion, olive oil, salt and pepper, black beans, cumin, chili powder, garlic, jalapeno, cilantro, corn tortillas, Monterey Jack cheese, homemade enchilada sauce (olive oil, red pepper, onion, garlic, chili powder, cumin, cayenne, salt and pepper, flour, vegetable stock, tomato sauce)

Special Diets: Freezable, Vegetarian, Nut-Free

Per serving: 440 calories, 20 g fat, 21 g protein, 46 g carbs, 11 g sugar, 9 g fiber, 2170 mg sodium

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Veggies are delicious (when covered in melty cheese)! Here, we get our fill of market bounty veggies sandwiched between corn tortillas, a homemade enchilada sauce, and of course CHEESE!

 

Portion Size

Single Serving – Lunchbox Style, Single Serving – Made Ahead, Single Serving – Make At Home, Six Servings, Single Serving, Two Servings, Four Servings