Roasted Veggie Enchilada Casserole

Roasted Veggie Enchilada Casserole

6 servings
This roasted veggie enchilada casserole recipe is a hearty, vegetable-packed dinner loaded with fresh Mexican flavors! It's a great gluten-free main dish. Recipe yields 6 to 8 servings.

Ingredients

  • head of cauliflower

    cut into ½-inch chunks

    ½ medium
  • sweet potato
    1 large
  • red bell peppers

    cut into 1-inch squares

    2
  • yellow onion
    1 medium
  • extra-virgin olive oil

    divided

    3 tbsp
  • ground cumin

    divided

    1 tsp
  • Salt
  • Freshly ground black pepper
  • red salsa

    either homemade or jarred

    2 ¼ c
  • fresh cilantro

    plus extra for garnish

    ½ c
  • corn tortillas
    9
  • black beans

    or 1 ½ cups cooked black beans

    1 can
  • big handfuls baby spinach leaves
    2
  • Monterey Jack cheese
    2 c

Directions

  1. 1

    To roast the veggies (this can be done up to 2 days in advance): Preheat the oven to 400 degrees Fahrenheit 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. 2

    On one pan, combine the cauliflower and sweet potato. On the other pan, combine the bell peppers and onion. Drizzle half of the olive oil over one pan, and the other half over the other pan. Same with the cumin.

  3. 3

    Sprinkle both pans lightly with salt and pepper, then toss each one until the vegetables are lightly coated in oil and spices, adding another light drizzle of olive oil if necessary. Arrange the vegetables in an even layer across each pan. 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. 4

    When you’re ready to assemble, reduce the oven heat to 350 degrees Fahrenheit and lightly grease a 9″ square baker. Stir the cilantro into the salsa.

  5. 5

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

  6. 6

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

  7. 7

    Make a second layer of tortillas (I pressed 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. 8

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

  9. 9

    Cover the pan with parchment paper (I tent mine in the middle and wrap the edges around the handles) or aluminum foil. Bake for 20 minutes, then remove the parchment paper or aluminum foil and bake for 10 more minutes, or until heated through.

  10. 10

    Let the casserole cool for 10 minutes, to give it time to set and reach a palatable temperature. Before serving, sprinkle the top lightly with additional chopped cilantro.

Roasted Veggie Enchilada Casserole

Roasted Veggie Enchilada Casserole

105 min6 servings434 cal

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About this Recipe

Roasted Veggie Enchilada Casserole: A Hearty, Flavorful Favorite

Craving a wholesome, satisfying meal bursting with vibrant flavors? Look no further than this incredible Roasted Veggie Enchilada Casserole! It's the perfect vegetable-packed dinner that effortlessly brings the comforting taste of fresh Mexican flavors to your table. Unlike traditional rolled enchiladas, this stacked casserole layers tender, perfectly roasted vegetables with corn tortillas, savory black beans, rich red salsa, and plenty of cheesy goodness.

What makes this roasted vegetable stacked enchilada casserole truly special is the depth of flavor created by roasting the cauliflower, sweet potatoes, bell peppers, and yellow onion. This simple step caramelizes their natural sugars, intensifying their taste and adding a delicious complexity that elevates the entire dish. Combined with aromatic cumin and fresh cilantro, every bite is a delightful explosion of textures and tastes. Plus, it's a fantastic gluten-free main dish using corn tortillas, making it accessible for many dietary needs.

Tips for the Perfect Casserole:

  • Customize Your Veggies: Feel free to swap or add your favorite vegetables. Zucchini, mushrooms, or even a handful of chopped kale would be delicious additions during the roasting process.
  • Spice It Up: If you love a little heat, add a diced jalapeño to your roasted vegetables, or choose a spicy red salsa.
  • Serving Suggestions: This Roasted Veggie Enchilada Casserole is wonderful on its own, but also pairs beautifully with a dollop of sour cream or Greek yogurt, fresh avocado slices, a sprinkle of extra cilantro, or a side salad. It’s a complete meal that’s sure to become a family favorite!

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