Roasted Veggie Enchilada Casserole
A delightful casserole that marries roasted vegetables with traditional enchiladas, perfect for weeknight dinners and gatherings.
Ingredients
Vegetables
- ½ medium head cauliflower, cut into ½-inch chunks
- 1 large sweet potato, peeled and cut into ½-inch cubes (about 2 cups)
- 2 large red bell peppers, cut into 1-inch squares
- 1 medium yellow onion, sliced into wedges about ½-inch wide
Casserole Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon ground cumin, divided
- 2 ¼ cups red salsa (homemade or jarred) (18 ounces)
- ½ cup chopped fresh cilantro, plus extra for garnish
- 9-10 pieces corn tortillas, halved
- 1 can black beans, rinsed and drained (15 ounces) or 1 ½ cups cooked black beans
- 2 ounces baby spinach leaves (about 2 big handfuls)
- 2 cups shredded Monterey Jack cheese
Instructions
Roasting the Veggies
- Preheat your oven to 400°F. Line two large, rimmed baking sheets with parchment paper.
- On one pan, combine cauliflower and sweet potato; on the other, combine bell peppers and onions.
- Drizzle half of the olive oil over each pan, along with half of the cumin. Season with salt and pepper. Toss until lightly coated.
- Arrange veggies in an even layer and roast for 30 to 35 minutes, tossing the veggies and swapping the pans halfway for even cooking.
Assembling the Casserole
- Once your veggies are roasted, lower the oven temperature to 350°F and lightly grease a 9"x9" baking dish.
- Mix the chopped cilantro into the salsa for a fresh twist.
- Spread ½ cup of salsa on the bottom of the dish.
- Layer halved tortilla pieces to cover the salsa completely.
- Add half of the beans, one-third of the roasted vegetables, half of the spinach, and one-third of the cheese.
- Repeat layering with another set of tortillas and the remaining ingredients.
- Top with the last layer of tortillas, salsa, veggies, and cheese.
- Cover your casserole with parchment or foil, and bake for 20 minutes. Remove the cover and bake for an additional 10 minutes until bubbly.
- Cool for 10 minutes, sprinkle with extra cilantro, and serve!
Notes
For an elevated experience, serve with sour cream or queso fresco. Pair with a crisp side salad for a refreshing balance. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.