Fiesta Roasted Vegetable Tortilla Bake
Elevate your dinner game with this satisfying Fiesta Roasted Vegetable Tortilla Bake, a mouthwatering dish that artfully combines layers of sautéed roasted veggies, zesty salsa, and creamy ricotta, all wrapped in soft corn tortillas. With a delightful blend of textures and flavors, this colorful casserole brings a touch of Mexican flair to your table, making it perfect for family gatherings or meal prep. Don't be deceived by its refined appearance; this recipe is straightforward and rewarding, appealing to both novice and experienced cooks alike. Serve it with a squeeze of fresh lime for an extra burst of flavor!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
vegetable oil
2 tablespoons (for greasing pans)
zucchini
1 large (thinly sliced)
frozen corn
1 cup (thawed)
vidalia onion
1 (thinly sliced)
ricotta cheese
1/2 cup (for layering)
monterey jack cheese
1 1/2 cups (grated)
cumin
1 teaspoon (for seasoning)
chunky salsa
1 (15 ounce) jar (drained)
roasted red peppers
1 (7 ounce) jar (drained & patted dry)
corn tortillas
6 (cut into rectangles)
fresh cilantro
3 tablespoons (shredded)
Instructions
1
Preheat your oven to 500°F (260°C) and lightly brush two shallow baking pans with vegetable oil.
2
Arrange the sliced zucchini in one baking pan and combine the sliced vidalia onion and thawed corn in the other. Season the vegetables with salt and pepper to taste.
3
Roast the zucchini and onion-corn mixture on two separate racks in the oven for about 5 minutes.
4
Stir the corn mixture and switch the pans' positions in the oven, allowing them to roast for an additional 5 minutes, or until the vegetables are lightly browned.
5
While the vegetables are roasting, blend together the ricotta cheese, 1 cup of Monterey jack cheese, cumin, and additional salt and pepper in a mixing bowl.
6
Grease a loaf pan lightly to prevent sticking.
7
Trim the corn tortillas into rectangles that will fit nicely in the loaf pan. Place two tortillas, overlapping in the center, as the bottom layer.
8
Spread 1/4 cup of the drained chunky salsa over the tortillas. Layer half of the ricotta cheese mixture, followed by half of the roasted zucchini, half of the roasted red peppers, and half of the onion-corn mixture along with 1 tablespoon of fresh cilantro.
9
Repeat the layering process, starting with another two tortillas, followed by 1/4 cup of salsa, the remaining half of the cheese mixture, the remaining zucchini, roasted red peppers, onion-corn mixture, and an additional tablespoon of cilantro.
10
Finish with the last two tortillas, spreading the remaining salsa on top and sprinkling the remaining 1/2 cup of Monterey jack cheese and cilantro.
11
Cover the bake with oiled foil and bake in the middle of the oven at 350°F (175°C) for 45 minutes, or until heated through.
12
Let the casserole rest covered for 5 minutes before slicing. Serve warm with lime wedges for added zest.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Fiesta Roasted Vegetable Tortilla Bake?
It is a vegetarian casserole made with layers of roasted zucchini, onions, corn, salsa, ricotta, and Monterey Jack cheese inside corn tortillas.
How many tortillas are needed for this recipe?
You will need 6 corn tortillas, which are trimmed into rectangles to fit the loaf pan.
What temperature should the oven be for roasting the vegetables?
The oven should be preheated to 500°F (260°C) for the initial vegetable roasting phase.
What temperature should the oven be for baking the assembled casserole?
The assembled casserole should be baked at a lower temperature of 350°F (175°C).
How long do the vegetables need to roast?
The vegetables roast for a total of 10 minutes, with the pans being rotated and the corn mixture stirred halfway through.
What type of onion is best for this dish?
The recipe calls specifically for one thinly sliced Vidalia onion for its sweet flavor.
Can I use fresh corn instead of frozen?
Yes, you can use fresh corn, although the recipe specifies 1 cup of thawed frozen corn.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian recipe that uses vegetables and cheese as the primary ingredients.
What kind of cheese is used in the filling?
The internal filling uses a blend of ricotta cheese and 1 cup of Monterey Jack cheese seasoned with cumin.
How should the zucchini be prepared?
One large zucchini should be thinly sliced before it is roasted in the oven.
What size jar of salsa is required?
You will need one 15-ounce jar of chunky salsa.
Should the chunky salsa be drained before use?
Yes, the recipe instructions specify that the salsa should be drained.
How many layers of vegetables and cheese are in the bake?
There are two main layers of the roasted vegetable and ricotta cheese mixture between the tortillas.
What type of pan is used for assembling the casserole?
A standard loaf pan is used to assemble and bake this tortilla casserole.
How do I prepare the corn tortillas?
The corn tortillas should be cut into rectangles so they fit neatly into the loaf pan.
Can I substitute flour tortillas for corn tortillas?
The recipe calls for corn tortillas which provide a specific texture; flour tortillas may result in a softer, doughier consistency.
How long does the bake take to cook in the oven?
The assembled casserole takes 45 minutes to bake at 350°F until heated through.
What is the final topping on the casserole?
The top is finished with the remaining salsa, the last 1/2 cup of Monterey Jack cheese, and fresh cilantro.
Why should the bake be covered with foil?
Covering the bake with oiled foil prevents the top from burning and helps steam the layers so they are heated through.
How long should the casserole rest after baking?
It is recommended to let the casserole rest covered for 5 minutes before slicing and serving.
What are the suggested garnishes for serving?
The dish is best served warm with fresh lime wedges for an extra burst of flavor.
Is this recipe appropriate for meal prep?
Yes, it is tagged as a great option for meal prep and can be easily portioned out.
Can I add other vegetables to this bake?
While zucchini, corn, and peppers are the focus, you can experiment with other roastable vegetables like bell peppers or eggplant.
How do I prevent the tortillas from sticking to the pan?
You should lightly grease the loaf pan with vegetable oil before you start layering the tortillas.
What spices are used to season the cheese?
The ricotta and Monterey Jack mixture is seasoned with one teaspoon of cumin along with salt and pepper.
What size jar of roasted red peppers is needed?
The recipe requires one 7-ounce jar of roasted red peppers.
How much fresh cilantro is used in the recipe?
A total of 3 tablespoons of shredded fresh cilantro is divided among the layers and the topping.
Do I need to dry the roasted red peppers?
Yes, the peppers should be drained and patted dry to prevent the casserole from becoming too watery.
What is the total amount of Monterey Jack cheese used?
The recipe uses a total of 1.5 cups of grated Monterey Jack cheese.
Can this dish be made ahead of time?
Yes, you can roast the vegetables and assemble the layers in advance, then bake the casserole when you are ready to serve.