Roasted Veggie Enchilada Casserole
This Roasted Veggie Enchilada Casserole is a hearty, vegetarian dish packed with roasted vegetables, black beans, and melted cheese, layered with corn tortillas and salsa. It’s a satisfying, Mexican-inspired meal that’s both flavorful and nutritious.
Why You’ll Love This Recipe
- Packed with colorful, roasted vegetables
- Gluten-free and vegetarian
- Great for meal prep and leftovers
- Easily customizable with different veggies and cheeses
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cauliflower, sweet potato, red bell peppers, onion
- Olive oil, ground cumin, salt, black pepper
- Red salsa, fresh cilantro, corn tortillas
- Black beans, baby spinach, Monterey Jack cheese
Directions
- Roast the vegetables with olive oil, cumin, salt, and pepper at 400°F for about 30-35 minutes.
- Lower the oven temperature to 350°F and lightly grease a baking dish.
- Mix cilantro with salsa.
- Layer the baking dish with salsa, tortillas, black beans, roasted vegetables, spinach, and cheese. Repeat layers.
- Cover with parchment paper or foil and bake for 20 minutes, then uncover and bake for 10 more minutes.
- Let cool for 10 minutes before serving.
Servings and Timing
- Servings: 6 to 8
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 45 minutes
Variations
- Use different roasted vegetables like zucchini or mushrooms.
- Swap Monterey Jack cheese for cheddar or a dairy-free alternative.
- Add an extra can of beans for more protein.
Storage/Reheating
- Store in an airtight container in the fridge for up to 4 days.
- Reheat in the oven at 350°F for 15-20 minutes or microwave portions for 1-2 minutes.
FAQs
Can I make this casserole vegan?
Yes! Use a dairy-free cheese substitute or cashew sour cream.
Can I freeze this enchilada casserole?
Yes, freeze it before baking. Thaw overnight and bake as directed.
What type of salsa should I use?
Use a mild to medium salsa for balanced flavor.
Can I prepare this in advance?
Yes, assemble it ahead of time and bake when ready.
What’s the best cheese for this recipe?
Monterey Jack melts well, but you can use cheddar or a blend.
Can I use flour tortillas instead of corn?
Corn tortillas work best, but you can use flour if preferred.
How can I add more protein?
Add another can of black beans or shredded tofu.
Can I add enchilada sauce instead of salsa?
Yes, but salsa keeps it simpler and more flavorful.
What sides go well with this casserole?
Cilantro lime rice, avocado salad, or a green salad.
How do I prevent a soggy casserole?
Ensure your vegetables are roasted well and not too watery.
Conclusion
This Roasted Veggie Enchilada Casserole is a delicious, easy-to-make vegetarian meal that’s perfect for meal prep, family dinners, or holiday gatherings. Enjoy this wholesome, Mexican-inspired dish with your favorite sides!
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Roasted Veggie Enchilada Casserole
- Total Time: 1 hour 45 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
This Roasted Veggie Enchilada Casserole is a flavorful, vegetarian, and gluten-free dish packed with roasted vegetables, black beans, and gooey melted cheese. Layered with corn tortillas and salsa, this satisfying Mexican-inspired meal is perfect for meal prep, weeknight dinners, or gatherings.
Ingredients
- Vegetables: Cauliflower, sweet potato, red bell peppers, onion
- Seasonings: Olive oil, ground cumin, salt, black pepper
- Base: Red salsa, fresh cilantro, corn tortillas
- Filling: Black beans, baby spinach, Monterey Jack cheese
Instructions
-
Roast the Vegetables
- Preheat the oven to 400°F (200°C).
- Toss cauliflower, sweet potato, bell peppers, and onion with olive oil, cumin, salt, and black pepper.
- Spread evenly on a baking sheet and roast for 30-35 minutes.
-
Prepare the Baking Dish
- Reduce oven temperature to 350°F (175°C).
- Lightly grease a baking dish.
- Mix fresh cilantro into the salsa.
-
Assemble the Casserole
- Spread a layer of salsa in the baking dish.
- Add a layer of corn tortillas, black beans, roasted vegetables, spinach, and cheese.
- Repeat layers until all ingredients are used, finishing with cheese on top.
-
Bake
- Cover with parchment paper or foil and bake for 20 minutes.
- Uncover and bake for an additional 10 minutes until cheese is bubbly.
-
Serve
- Let cool for 10 minutes before slicing and serving.
Notes
- Swap in zucchini or mushrooms for variety.
- Use a dairy-free cheese alternative to make it vegan.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
