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
