Mexican Veggie Casserole

2 medium zucchini

2 bell peppers (I used one red and one green)

1 poblano pepper

1 medium yellow onion

1 head of cauliflower

1 cup or so of fresh baby spinach

1/2 cup rough chopped cilantro

2 cups of your favorite salsa (I used On the Border 1/2 mild and 1/2 medium)

1 can Bush’s Grillin’ Beans Black Bean Fiesta

1 packet of taco seasoning

white corn tortillas (I used 4 six inch tortillas)

Approx 2 cups of mexican blend cheese

Chop and seed all peppers, onion, zucchini, cauliflower and spread on cookie sheets. (took two for me). I did mine in nice medium sized chunks. Spray with olive oil spray and roast for 30-45 mins at 350 to your preference. (They will go back in the oven so they will cook a little more later)

Mix chopped cilantro, salsa, taco seasoning and beans in large bowl. I let them sit and mingle while the veggies were roasting.

After the veggies are done mix with the sauce and stir in part of the mexican blend cheese (I used about a cup)

Layer in 8×8 casserole dish. Veggies, one layer of baby spinach, two tortillas, repeat ending with veggies on top. ¬†Bake at 350 degrees until hot and bubbly. Top with remainder of the cheese and place back into the oven until melted.

My initial figuring for this making six servings was right around 355 calories. ¬†Next time I make it I will do it again and get a more accurate count. I will also use lowfat cheese but I was just trying to use up what I had today. The roasted cauliflower gave a ground beef texture and the zucchini was so meaty that I didn’t miss having any meat in it at all!