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Roasted Veggie Enchilada Casserole

Course Main Course

Ingredients

Roasted Veggies

  • 1/2 medium head cauliflower cut into 1/2 inch chunks
  • 1 large sweet potato peeled, cut into 1/2 inch cubes
  • 2 red bell peppers cut into 1 inch squares
  • 1 medium yellow onion sliced into 1/2 inch wedges
  • 3 Tbsp olive oil
  • 1 tsp ground cumin
  • salt
  • black pepper

Remaining ingredients

  • 18 oz salsa
  • 1/2 cup chopped fresh cilantro
  • 10 corn tortillas halved
  • 15 oz canned black beans, drained
  • 2 oz baby spinach leaves
  • 2 cups shredded Monterey Jack cheese

Instructions

  1. To roast the veggies: Preheat the oven to 400 F with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking.

  2. In a bowl, combine the cauliflower, sweet potato, half of the olive oil & half of the cumin, mix well, and arrange evenly on one pan. In the bowl, combine the bell peppers, onion, and remaining oil and cumin; arrange evenly on the other pan.

  3. Sprinkle both pans lightly with salt and pepper. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway.

  4. When you’re ready to assemble, reduce the oven heat to 350 F. Stir the cilantro into the salsa.

  5. To assemble, spread ½ cup salsa evenly over the bottom of a 9 x 13 baking pan. Add a single layer of halved tortilla pieces, arranging them so they completely cover the salsa.

  6. Top with ½ of the beans, ⅓ of the vegetables, ½ of the of spinach, and ⅓ of the cheese.

  7. Make a second layer of tortillas (press down on the mixture a little here to make room for the next layers). Top with ½ of the remaining salsa, all of the remaining beans, ½ of the remaining vegetables, all of the remaining spinach, and ½ of the remaining cheese.

  8. Make a third layer of tortillas (again, press down to make more room). Top with the remaining salsa, vegetables, and cheese.

  9. Cover the pan with parchment paper or aluminum foil. Bake for 20 minutes, then remove the covering and bake for 10 more minutes, or until heated through.

  10. Let the casserole cool for 10 minutes, then enjoy!