The Recipe

Roasted Veggie Enchilada Casserole

COOK TIME : an hourPREP TIME : an hour
From Cookie and Kate
Roasted Veggie Enchilada Casserole
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Ingredients

DESCRIPTION

This roasted veggie enchilada casserole recipe is a hearty, vegetable-packed dinner loaded with fresh Mexican flavors! It's a great gluten-free main dish. Recipe yields 6 to 8 servings.



INGREDIENTS

  • 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
  • 1 medium yellow onion, sliced into wedges about ½" wide
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon ground cumin, divided
  • Salt
  • Freshly ground black pepper
  • 2¼ 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 1½ cups cooked black beans
  • 2 big handfuls (about 2 ounces) baby spinach leaves
  • 2 cups shredded Monterey Jack cheese

DIRECTIONS

Read Directions


NUTRITION

Calories00%
Cholesterol00%
Carbohydrates00%
Fat00%
Protein00%

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