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
