Roasted Veggie Enchilada Casserole

Name: Roasted Veggie Enchilada Casserole
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Cuisine: Mexican
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-inch squares; 1 medium yellow onion, sliced into wedges about ½-inch wide; 3 tablespoons extra-virgin olive oil, divided; 1 teaspoon ground cumin, divided; Salt; Freshly ground black pepper; 2 ¼ 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 1 ½ cups cooked black beans; 2 big handfuls (about 2 ounces) baby spinach leaves; 2 cups shredded Monterey Jack cheese

Instructions

Prep:45minCook:1h

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.

Updated at: Fri, 02 Oct 2026 00:50:56 GMT