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Photo: Photographer: Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Josh Hoggle
Active Time:20 minsTotal Time:1 hr 15 minsServings:6Jump to Nutrition Facts
Active Time:20 minsTotal Time:1 hr 15 minsServings:6
Active Time:20 mins
Active Time:
20 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1medium head cauliflower, cored and sliced (1/2-inch; about 6 cups)1mediumwhite onion, sliced1largered bell pepper, sliced (about 1 1/2 cups)1mediumpoblano pepper, sliced2tablespoonsextra-virgin olive oil3tablespoonslower-sodium taco seasoning¼teaspoonsalt1(15 ounce) canno-salt-added black beans, rinsed2cupscooked brown rice1cupfrozen corn, thawed1cupchunky salsa1 ½cupsshredded Mexican-blend cheese, divided3cupsunsalted corn tortilla chips, coarsely crushedLoosely packed fresh cilantro leaves and tender stems, sliced jalapeño peppers, sour creamand/orlime wedges for garnish
Cook Mode(Keep screen awake)
Ingredients
1medium head cauliflower, cored and sliced (1/2-inch; about 6 cups)
1mediumwhite onion, sliced
1largered bell pepper, sliced (about 1 1/2 cups)
1mediumpoblano pepper, sliced
2tablespoonsextra-virgin olive oil
3tablespoonslower-sodium taco seasoning
¼teaspoonsalt
1(15 ounce) canno-salt-added black beans, rinsed
2cupscooked brown rice
1cupfrozen corn, thawed
1cupchunky salsa
1 ½cupsshredded Mexican-blend cheese, divided
3cupsunsalted corn tortilla chips, coarsely crushed
Loosely packed fresh cilantro leaves and tender stems, sliced jalapeño peppers, sour creamand/orlime wedges for garnish
DirectionsPosition rack in bottom of oven; preheat to 425°F. Arrange cauliflower, onion, bell pepper and poblano on a large rimmed baking sheet. Drizzle with oil and sprinkle with taco seasoning and salt; toss to coat. Spread into an even layer. Roast, stirring once, until the vegetables are browned and crispy around the edges, about 30 minutes. Remove from the oven.Reduce oven temperature to 350°F. Lightly coat a 3-quart baking dish with cooking spray.Transfer the roasted vegetables to a large bowl. Stir in beans, rice, corn, salsa and 1/2 cup cheese. Transfer the mixture to the prepared baking dish. Sprinkle with tortilla chips. Sprinkle the remaining 1 cup cheese over the top. Cover loosely with foil and bake for 20 minutes. Remove the foil and continue baking until the casserole is hot throughout and the cheese is melted and browned, about 10 minutes more. Garnish with cilantro, jalapeños, sour cream and/or lime wedges, if desired.Originally appeared: EatingWell.com, November 2022
Directions
Position rack in bottom of oven; preheat to 425°F. Arrange cauliflower, onion, bell pepper and poblano on a large rimmed baking sheet. Drizzle with oil and sprinkle with taco seasoning and salt; toss to coat. Spread into an even layer. Roast, stirring once, until the vegetables are browned and crispy around the edges, about 30 minutes. Remove from the oven.Reduce oven temperature to 350°F. Lightly coat a 3-quart baking dish with cooking spray.Transfer the roasted vegetables to a large bowl. Stir in beans, rice, corn, salsa and 1/2 cup cheese. Transfer the mixture to the prepared baking dish. Sprinkle with tortilla chips. Sprinkle the remaining 1 cup cheese over the top. Cover loosely with foil and bake for 20 minutes. Remove the foil and continue baking until the casserole is hot throughout and the cheese is melted and browned, about 10 minutes more. Garnish with cilantro, jalapeños, sour cream and/or lime wedges, if desired.
Position rack in bottom of oven; preheat to 425°F. Arrange cauliflower, onion, bell pepper and poblano on a large rimmed baking sheet. Drizzle with oil and sprinkle with taco seasoning and salt; toss to coat. Spread into an even layer. Roast, stirring once, until the vegetables are browned and crispy around the edges, about 30 minutes. Remove from the oven.
Reduce oven temperature to 350°F. Lightly coat a 3-quart baking dish with cooking spray.
Transfer the roasted vegetables to a large bowl. Stir in beans, rice, corn, salsa and 1/2 cup cheese. Transfer the mixture to the prepared baking dish. Sprinkle with tortilla chips. Sprinkle the remaining 1 cup cheese over the top. Cover loosely with foil and bake for 20 minutes. Remove the foil and continue baking until the casserole is hot throughout and the cheese is melted and browned, about 10 minutes more. Garnish with cilantro, jalapeños, sour cream and/or lime wedges, if desired.
Originally appeared: EatingWell.com, November 2022
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Nutrition Facts(per serving)447Calories18gFat56gCarbs17gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
