Salsa helps bind the ingredients together, along with melted cheese.
Crushed tortilla chips on top add crunch.
Serve with the suggested garnishes, or add your own favorite toppings to complete the dish.
Photo: Photographer: Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Josh Hoggle
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 350F.
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.
Garnish with cilantro, jalapenos, sour cream and/or lime wedges, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
