Roasted Veggie Enchilada Casserole
Total Time
1 hour 45 minutes
Prep Time
45 mins
Cook Time
60 mins
Rating
4.9 out of 5 stars
(324)
Ingredients
6-8 servings
- 1/2 medium head of cauliflower, cut into 1/2-inch chunks
- 1 large sweet potato, peeled and cut into 1/2-inch cubes (about 2 cups)
- 2 red bell peppers, cut into 1-inch squares
- 1 medium yellow onion, sliced into wedges about 1/2-inch wide
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon ground cumin, divided
- Salt
- Freshly ground black pepper
- 2 1/4 cups (18 ounces) red salsa, either homemade or jarred
- 1/2 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 1/2 cups cooked black beans
- 2 big handfuls (about 2 ounces) baby spinach leaves
- 2 cups shredded Monterey Jack cheese
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Preparation
Chef’s notes
Recipe adapted from Perry’s Plate.
Salsa suggestions:
I recommend a mild to medium salsa here, depending on your heat preferences. I used Trader Joe’s basic “Salsa Authentica” option here, which I don’t love on its own, but it was great mixed with cilantro and the other ingredients. My mom loves Target’s medium roasted tomato and chipotle salsa (Archer Farms brand), which lends a smoky note. Or, make your own salsa—here’s my favorite salsa recipe—and you can really minimize the sodium content by choosing low-sodium tomatoes and keeping the salt low.
Make it dairy free/vegan:
I haven’t tried (let me know if you do), but I’m confident that you could replace the cheese with cashew sour cream. If the end result is a little dry, just top individual servings with a little more salsa.
Make it gluten free:
Be sure to use 100% corn/certified gluten-free tortillas.
Storage suggestions:
This casserole keeps well, covered in the refrigerator, for up to 4 days.
Change it up:
You can change the vegetables used here as long as you use about the same volume. You could also add another can of beans to increase the protein content.