Roasted Veggie Enchilada Casserole

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″ squares or smaller
  • 1 medium yellow onion, sliced into wedges about ½” wide
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon ground cumin, divided
  • Salt and pepper

Remaining ingredients

  • 2.5 cups red salsa
  • ½ cup chopped fresh cilantro, plus extra for garnish
  • 10 corn tortillas halved
  • 1 can (15 ounces) black beans, rinsed and drained(or, want to try refried black beans)
  • 2 big handfuls (about 2 ounces) baby spinach leaves
  • 2 cups shredded Monterey Jack cheese (or Colby Jack)


  1. To roast the veggies (this can be done up to 2 days in advance): Preheat the oven to 400 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking.
  2. In a bowl, combine the cauliflower and sweet potato – drizzle with half the olive oil and cumin and mix well. Spread in one layer on one of the pans. Using the same bowl, combine the bell peppers and onion – drizzle with half the olive oil and cumin and mix well. Same with the cumin.
  3. Arrange the vegetables in an even layer across each pan and sprinkle with salt and pepper. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway.
  4. When you’re ready to assemble, reduce the oven heat to 350 degrees Fahrenheit and lightly grease a 9″ square pan. Stir the cilantro into the salsa.
  5. To assemble, spread ½ (or a tad more) cup salsa evenly over the bottom of the baking pan. Add a single layer of halved tortilla pieces, arranging them so they completely cover the salsa.
  6. Top with 1/2 of the beans, 1/2 of the vegetables, 1/2 of the of spinach, and 1/2 of the cheese.
  7. Make a second layer of tortillas. Top with the remaining salsa, beans vegetables, spinach, and cheese
  8. Cover the pan with aluminum foil. Bake for 25 minutes, then remove the foil and bake for 15 more minutes, or until heated through (check often!)
  9. Let the casserole cool for 10 minutes, to give it time to set and reach a palatable temperature. Before serving, sprinkle the top lightly with additional chopped cilantro.