Roasted Vegetable and Corn Tortilla Casserole


I felt like such a grown up this past weekend as I got to play hostess to my momma.  What did we do?  In a nutshell we ate, worked out, ate, and cleaned.  Yes, I am a horrible hostess for making my company clean, but lets be real, no one can clean like a mom!  And don’t go and place me in the horrible, lazy daughter category, I properly thanked her with a bomb dot com dinner.  Long into Sunday morning, my mother was still talkng about how yummy this recipe was, so I figure my cooking more than compensated for her cleaning.  With smoky flavors, sharp chesese, and rich, buttery roasted vegetables all layered between hearty corn cortillas this casserole makes for the perfect fall dinner.  If she wasn’t amazing enough to help me clean, i owe her a huge thank you for not taking the leftovers home, this girl definitely devoured them in her clean apartment!


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  • 1 cup of chopped butternut squash
  • 1 cup of chopped zucchini
  • 3/4 cup of chopped onion
  • 1 cup of chopped red bell pepper
  • 1/4 cup of olive oil
  • 1 cup of chopped plum tomato
  • 2 cups of your favorite salsa (mine had black beans and corn...very yummy additions)
  • 1 cup of shredded, extra sharp cheddar cheese
  • 8-10 corn tortillas
  • Servings: 6
  • Difficulty: easy


  • Toss the vegetables, except the tomatoes, with olive oil and spread across a cookie sheet
  • Roast at 400 degrees for 30-40 minutes, until veggies are tender
  • Add the tomatoes to the roasting pan and roast an additional 10 minutes
  • Let veggies cool
  • Slice the tortillas in half, and slice one tortilla into quarters
  • Place the tortillas with the flat sides facing out in an 8x8 baking dish, making a square, use one of the quarters to fill in the small area in the middle.  The corn tortillas should create a square, covering the bottom of the dish.
  • Top the tortilla with 1/4 of the vegetable mixture followed by 1/2 cup of salsa and 1/4 cup of cheese
  • Top the veggie mixture with the tortillas, making a square again.
  • Top with veggies, salsa, and cheese again.  Continue this sequence with remaining ingredients.
  • Finally top with salsa and cover with aluminum foil
  • Bake at 375 for 35-40 minutes
  • Remove foil and place under broiler for 5 minutes, until cheese is brown and bubbly
  • Let sit 10 minutes to allow layers to set before enjoying


  • Calories:  279
  • Carbohydrates:  25 grams
  • Fat:  14 grams
  • Protein:  7 grams


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