Roasted Veggie Enchilada Casserole Recipe

Introduction

This Roasted Veggie Enchilada Casserole is a colorful, comforting dish packed with tender roasted vegetables, black beans, and melted cheese layered between corn tortillas. It’s perfect for a hearty weeknight dinner or a make-ahead meal that warms you from the inside out.

Ingredients

• ½ medium head of cauliflower, cut into ½-inch chunks
• 1 large sweet potato, peeled and cut into ½-inch cubes (about 2 cups)
• 2 red bell peppers, cut into 1-inch squares
• 1 medium yellow onion, sliced into wedges about ½-inch wide
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon ground cumin, divided
• Salt
• Freshly ground black pepper
• 2 ¼ cups (18 ounces) red salsa, either homemade or jarred
• ½ cup chopped fresh cilantro, plus extra for garnish
• 9 to 10 corn tortillas, halved
• 1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
• 2 big handfuls (about 2 ounces) baby spinach leaves
• 2 cups shredded Monterey Jack cheese

Instructions

1. Step 1: Preheat the oven to 400 degrees Fahrenheit and line two large rimmed baking sheets with parchment paper. On one pan, combine the cauliflower and sweet potato; on the other pan, combine the bell peppers and onion.
2. Step 2: Drizzle half the olive oil and half the ground cumin over each pan. Sprinkle lightly with salt and pepper, then toss to coat. Arrange vegetables in an even layer.
3. Step 3: Roast the vegetables for 30 to 35 minutes, tossing halfway and swapping pans between oven racks, until tender and caramelized on the edges.
4. Step 4: When ready to assemble, reduce the oven temperature to 350 degrees Fahrenheit and lightly grease a 9-inch square baking dish. Stir the chopped cilantro into the salsa.
5. Step 5: Spread ½ cup of the salsa evenly on the bottom of the pan. Arrange a single layer of halved tortillas to cover the salsa completely.
6. Step 6: Layer with half the black beans, one-third of the roasted vegetables, half the spinach, and one-third of the cheese.
7. Step 7: Add a second tortilla layer, pressing gently, then top with half the remaining salsa, all the remaining beans, half the remaining vegetables, the rest of the spinach, and half the remaining cheese.
8. Step 8: Add a third layer of tortillas, pressing down again, then spread the remaining salsa, vegetables, and cheese on top.
9. Step 9: Cover the casserole with parchment paper or aluminum foil. Bake for 20 minutes, then remove the cover and bake for an additional 10 minutes until bubbly and heated through.
10. Step 10: Let the casserole cool for 10 minutes to set. Garnish with extra chopped cilantro before serving.

Tips & Variations

• Use different vegetables like zucchini or mushrooms for a variation in flavor and texture.
• Swap Monterey Jack cheese for a Mexican blend or cheddar for a sharper taste.
• Make the roasted vegetables a day ahead to save time when assembling the casserole.
• For extra heat, add chopped jalapeños to the salsa or layer some sliced fresh chili peppers.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350 degrees Fahrenheit until warmed through, or microwave individual portions until hot. This casserole also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flour tortillas instead of corn tortillas?

Yes, flour tortillas can be used, but they will create a softer texture. Corn tortillas hold up well and give a traditional flavor and texture to the casserole.

Is this casserole vegetarian or vegan?

This casserole is vegetarian as-is. To make it vegan, omit the cheese or use a plant-based cheese substitute.

Roasted Veggie Enchilada Casserole Recipe

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★★★★★

4.6 from 90 reviews

• Author: Charlotte
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Roasted Veggie Enchilada Casserole is a vibrant and hearty dish featuring caramelized cauliflower, sweet potatoes, bell peppers, and onion layered with black beans, spinach, salsa, tortillas, and melted Monterey Jack cheese. Roasting the vegetables enhances their natural sweetness, while the layers of salsa and cheese bring a rich, comforting Mexican-inspired flavor. Perfect for a satisfying vegetarian meal that can be prepared ahead and baked to bubbly perfection.

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Ingredients

Scale 1x2x3x

Roasted Veggies

• ½ medium head of cauliflower, cut into ½-inch chunks
• 1 large sweet potato, peeled and cut into ½-inch cubes (about 2 cups)
• 2 red bell peppers, cut into 1-inch squares
• 1 medium yellow onion, sliced into wedges about ½-inch wide
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon ground cumin, divided
• Salt, to taste
• Freshly ground black pepper, to taste

Remaining Ingredients

• 2 ¼ cups (18 ounces) red salsa, either homemade or jarred
• ½ cup chopped fresh cilantro, plus extra for garnish
• 9 to 10 corn tortillas, halved
• 1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
• 2 big handfuls (about 2 ounces) baby spinach leaves
• 2 cups shredded Monterey Jack cheese

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Instructions

1. Roast the Vegetables: Preheat the oven to 400°F (200°C). Line two large rimmed baking sheets with parchment paper. On one pan, toss the cauliflower and sweet potato with half the olive oil and half the cumin. On the other pan, toss the red bell peppers and onion with the remaining olive oil and cumin. Season both pans with salt and pepper, tossing to coat evenly. Spread vegetables out in an even layer and roast for 30 to 35 minutes, tossing once halfway through and swapping pans between racks. Roast until tender and caramelized on the edges. This can be done up to 2 days in advance.
2. Prepare for Assembly: Reduce the oven temperature to 350°F (175°C). Lightly grease a 9-inch square baking dish. Stir the chopped cilantro into the red salsa.
3. Layer the Casserole: Spread ½ cup of the cilantro salsa evenly over the bottom of the baking dish. Arrange a single layer of halved corn tortillas to fully cover the salsa. Top with half the black beans, one-third of the roasted vegetables, half the spinach, and one-third of the shredded cheese.
4. Build Second Layer: Add a second tortilla layer pressed gently to fit. Spread half of the remaining salsa over the tortillas, then top with all the remaining black beans, half the remaining veggies, all of the spinach, and half of the remaining cheese.
5. Create Third Layer: Add the final layer of tortillas, pressing down gently. Top with the remaining salsa, the rest of the roasted veggies, and the remaining cheese.
6. Bake the Casserole: Cover the dish with parchment paper (tented and wrapped at the edges) or aluminum foil. Bake for 20 minutes at 350°F, then remove the cover and bake for an additional 10 minutes until the casserole is hot and the cheese is melted and bubbly.
7. Rest and Garnish: Allow the casserole to cool for 10 minutes to set before serving. Sprinkle with extra chopped cilantro as a fresh garnish and serve warm.

Notes

• Salsa can be homemade or store-bought based on preference.
• For extra flavor, consider adding a splash of lime juice or a pinch of chili powder to the salsa mixture.
• Use gluten-free corn tortillas to keep the dish gluten-free.
• Leftover casserole can be refrigerated for up to 3 days and reheated in the oven.
• Pressing layers gently when assembling helps the casserole hold together better after baking.
• The casserole can be prepared up to 2 days in advance; roast veggies and assemble, then refrigerate until baking.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Casserole
• Method: Baking
• Cuisine: Mexican

Keywords: roasted vegetable enchilada casserole, vegetarian enchilada, baked enchilada casserole, Mexican casserole, roasted sweet potato casserole, healthy vegetarian dinner