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    You are in: Home / Recipes / Roasted Vegetable Tortilla Bake Recipe
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    Roasted Vegetable Tortilla Bake

    Roasted Vegetable Tortilla Bake. Photo by CaliforniaJan

    1/1 Photo of Roasted Vegetable Tortilla Bake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    Julie 927's Note:

    A layered Mexican lasagna using corn tortillas in place of lasagna noodles. (Hmmmm - does that still make it a lasagna?) Looks intimidating but is very easy and worth the process!

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    Serves: 6



    Units: US | Metric


    1. 1
      Preheat oven to 500 degrees; and brush 2 shallow baking pans with oil.
    2. 2
      Arrange zucchini in one layer in one pan, and the onion and corn in the other pan. Sprinkle vegetables with salt & pepper to taste and roast on 2 racks in the oven for 5 minutes.
    3. 3
      Stir corn and switch positions of pans in oven. Roast vegetables 5 minutes more, or until lightly browned.
    4. 4
      While vegetables are roasting, stir together ricotta, 1 cup Monterey jack, cumin, salt & pepper.
    5. 5
      Lightly grease a loaf pan.
    6. 6
      Trim tortillas into rectangles to fit pan. Cover bottom of loaf pan with 2 tortillas overlapping in the middle.
    7. 7
      Spread 1/4 cup salsa over tortillas and top with 1/2 cheese mixture, 1/2 zucchini, 1/2 peppers, 1/2 onion corn mixture and 1 tablespoon cilantro.
    8. 8
      Make another layer of tortillas and vegetables in the same manner.
    9. 9
      Top with remaining 2 tortillas, salsa, Monterey jack and cilantro.
    10. 10
      Cover lasagna with oiled foil and bake in middle of oven at 350 degrees for 45 minutes until heated through.
    11. 11
      Let stand covered 5 minutes before serving. Cut in slices and serve with lime.
    12. 12
      Easily doubled.

    Ratings & Reviews:

    • on February 11, 2011


      Really fantastic one dish meal. We had it with a salad and it was completely filling. I made for the "Best of 2010" tag game. I added about a half can of refried black beans to the layering process along with a small can of sliced black olives. Sooo good!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 24, 2010


      Delicious quick recipe that I made for Spring PAC 2010. I added black beans and my kids gobbled it up! I did add a little extra cumin and peppers. Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 08, 2008


      Very tasty & easy to make. I roasted my own bell peppers and used black beans.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Roasted Vegetable Tortilla Bake

    Serving Size: 1 (195 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 261.5
    Calories from Fat 149
    Total Fat 16.6 g
    Saturated Fat 7.8 g
    Cholesterol 35.6 mg
    Sodium 658.7 mg
    Total Carbohydrate 18.8 g
    Dietary Fiber 2.8 g
    Sugars 2.5 g
    Protein 12.3 g

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