Vegetarian Carrot Enchilada Bake #GIVEAWAY
This spicy vegetarian enchilada bake replaces tortillas with carrot rice, making for a low carb, but delicious meal filled with beans, corn, veggies, and spices to fill you up without weighing you down.
Yield: 4-6 servings
  • 1 tbsp olive oil
  • 1 tsp minced garlic
  • 1 medium white onion, diced
  • 1 red bell pepper, diced
  • 1¾ cups or 1 (14 oz) can cooked black beans
  • 1 jalapeno, minced
  • 10 oz frozen corn
  • 2 tsp ground cumin
  • 1 tbsp chili powder
  • 2 tsp minced fresh cilantro
  • salt and black pepper, to taste
  • 1 tbsp fresh lime juice
  • 1 (14 oz) can crushed tomatoes
  • 3 large carrots, peeled, spiralized with BLADE C, then riced in a food processor
  • 8 oz pepper jack cheese, grated
  1. Heat oven to 375F. Coat a 9x13-inch baking pan with cooking spray.
  2. Heat the olive oil in a large pan over medium heat. When the oil is shimmering, add the garlic, onion, and bell pepper. Cook for 2-3 minutes, stirring frequently, or until the onion is translucent. Stir in the beans, jalapeno, corn, cumin, oregano, chili powder, and cilantro, cooking just until corn is heated through. Season to taste with salt, black pepper, and lime juice. Toss to combine and cook for 2-3 minutes, or until the flavors meld together. Stir in the tomatoes and carrot rice and cook for another 2 minutes to warm through. Transfer to the prepared casserole dish.
  3. Sprinkle the cheese over the top of the casserole. Cover with foil and bake for 15 minutes, or until the carrot rice is cooked through. Uncover and bake for 5-10 minutes more or until the cheese is melted and begins to brown and bubble. Serve warm.
Nutrition Information
Serving size: 1½ heaping cups
Recipe by Joanne Eats Well With Others at