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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
