Lunch: Roasted Vegetable Enchilada Bake

This casserole-style dish is a vegetarian option and will be a huge hit with the family!

This recipe includes superfoods such as:

Spinach

Health benefits of Roasted Vegetable Enchilada Bake

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

2 teaspoons canola oil or unrefined peanut oil
1 large sweet onion, diced
1 ¼ cups mild or medium tomatillo salsa (salsa verde) of choice, divided
12 ounces cremini 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 ½ cups)
3 tablespoons chopped fresh cilantro
1 teaspoon finely chopped fresh oregano leaves
½ teaspoon cumin
¼ teaspoon sea salt, or to taste
12 (6-inch) corn tortillas
½ cup shredded Monterey Jack or pepper jack cheese (2 ounces)

Instructions

Preheat the oven to 400 degrees F. 
Heat the oil in a large, deep, nonstick skillet over medium-high heat. Add the onion and ¼ cup salsa, and sauté until the onion is softened, about 8 minutes. Add the mushrooms and pepper and sauté until softened, about another 5 minutes. Stir in the spinach, and toss until just wilted, about 1 minute. Add the beans, cilantro, oregano, cumin, and salt, and sauté until fully combined and heated through, about 1 minute. Adjust seasoning. 
Spread ½ cup salsa into a 9x13-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 ¼ cup salsa. Evenly top with remaining vegetable mixture. Sprinkle with the cheese. Bake until fully cooked through and the cheese is melted, about 20 minutes. Sprinkle with remaining ¼ cup salsa. 
Cut the casserole into 6 portions, and serve.

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