Why You’ll Love This Recipe
- Packed with Flavor: Roasted veggies, black beans, and tangy salsa come together to create a deliciously layered casserole.
- Perfect for Vegetarians: This dish is a complete meal with a variety of vegetables and protein from black beans.
- Customizable: You can adjust the vegetables and spices to suit your tastes.
- Easy to Make: The prep is simple, and the result is a flavorful, comforting casserole everyone will enjoy.
Ingredients
For the Roasted Veggies:
- ½ medium head of cauliflower, cut into ½-inch chunks
- 1 large sweet potato, peeled and cut into ½-inch cubes
- 2 red bell peppers, cut into 1-inch squares
- 1 medium yellow onion, sliced into wedges
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper
For the Casserole:
- 2 ¼ cups red salsa
- ½ cup chopped fresh cilantro
- 9-10 corn tortillas, halved
- 1 can black beans, rinsed and drained
- 2 handfuls baby spinach leaves
- 2 cups shredded Monterey Jack cheese
Tip: You'll find the full list of ingredients and measurements in the recipe card below.
Directions
- Roast the Veggies: Preheat the oven to 400°F (200°C). Toss cauliflower, sweet potato, bell peppers, and onion with olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- Prepare the Casserole: In a baking dish, layer tortillas, roasted veggies, black beans, spinach, salsa, cilantro, and cheese. Repeat layers, ending with cheese on top.
- Bake: Cover with foil and bake at 350°F (175°C) for 25-30 minutes, then remove foil and bake for an additional 10 minutes to brown the top.
- Serve: Let the casserole cool slightly before serving. Garnish with extra cilantro.
Servings and Timing
- Servings: 6-8 servings
- Preparation Time: 45 minutes
- Cooking Time: 60 minutes
- Total Time: 1 hour 45 minutes
Variations
- Add More Veggies: Try adding zucchini, mushrooms, or eggplant to the mix.
- Use Different Cheese: Swap Monterey Jack with cheddar or pepper jack for more flavor.
- Make it Spicy: Add jalapeños or spicy salsa for a kick.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze the casserole for up to 2 months. Thaw overnight before reheating.
- Reheating: Reheat in the oven at 350°F (175°C) for about 20 minutes, until hot.
FAQs
Can I use flour tortillas instead of corn?
Yes, flour tortillas can be used, though corn tortillas offer a more traditional flavor and texture.
Can I make this casserole in advance?
Yes, assemble the casserole up to a day ahead and refrigerate it until ready to bake.
What else can I add to the casserole?
You can add more beans, avocado, or even some cooked quinoa for extra texture and protein.
Can I make this dish spicier?
Yes, add chili powder or diced jalapeños to the veggie mix or salsa.
Can I make this casserole with other types of cheese?
Yes, feel free to use cheddar, pepper jack, or a cheese of your choice.
How do I store leftovers?
Leftovers should be stored in an airtight container in the fridge for up to 3 days.
Can I freeze the casserole?
Yes, the casserole can be frozen before baking. Just thaw overnight and bake as directed.
What if I don’t like cilantro?
If you don’t like cilantro, you can substitute with parsley or simply omit it.
Can I add meat to this casserole?
Yes, ground beef or chicken can be added for a non-vegetarian version.
How do I prevent the casserole from getting soggy?
Make sure to bake the casserole uncovered for the last 10 minutes to get a crispy top.
Conclusion
This Roasted Veggie Enchilada Casserole is a flavor-packed, healthy dish that's perfect for vegetarians and meat-lovers alike. With its hearty roasted vegetables, layers of salsa and cheese, and a crunchy topping, it’s a comforting meal that’s sure to become a favorite in your household.
Roasted Veggie Enchilada Casserole
- Total Time: 1 hour 45 minutes
- Yield: 8 Servings
- Diet: Vegetarian
Description
This Roasted Veggie Enchilada Casserole is a hearty and satisfying vegetarian dish that’s packed with roasted veggies, black beans, and a tangy salsa filling. Layered with corn tortillas, shredded cheese, and fresh cilantro, this gluten-free casserole is perfect for a cozy dinner or a weeknight meal that’s full of flavor and easy to make.
Ingredients
For the Roasted Veggies:
- ½ medium head of cauliflower, cut into ½-inch chunks
- 1 large sweet potato, peeled and cut into ½-inch cubes
- 2 red bell peppers, cut into 1-inch squares
- 1 medium yellow onion, sliced into wedges
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper
For the Casserole:
- 2 ¼ cups red salsa
- ½ cup chopped fresh cilantro
- 9-10 corn tortillas, halved
- 1 can black beans, rinsed and drained
- 2 handfuls baby spinach leaves
- 2 cups shredded Monterey Jack cheese
Instructions
- Roast the veggies: Preheat your oven to 400°F (200°C). Toss cauliflower, sweet potato, bell peppers, and onion with olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
- Prepare the casserole: In a baking dish, layer tortillas, roasted veggies, black beans, spinach, salsa, cilantro, and cheese. Repeat layers, ending with cheese on top.
- Bake: Cover with foil and bake at 350°F (175°C) for 25-30 minutes, then remove foil and bake for an additional 10 minutes to brown the top.
- Serve: Let the casserole cool slightly before serving. Garnish with extra cilantro.
Notes
- Add more veggies: Try adding zucchini, mushrooms, or eggplant to the roasted veggie mix for more variety.
- Spicy option: Add jalapeños, chili powder, or use spicy salsa for an added kick.
- Cheese swap: Use cheddar, pepper jack, or a cheese of your choice for variation.
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
