Roasted Vegetable Enchilada Casserole
Prep Time: 45 minutes
Cook Time: 60 minutes
Total Time: 1 hour 45 minutes
Servings: 6 to 8 servings
Ingredients
Roasted vegetables
1/2 medium head of cauliflower, cut into 1/2 inch chunks
1 large sweet potato, peeled and cut into 1/2 inch cubes (about 2 cups)
2 red bell peppers, seeded and diced
1 medium yellow onion, sliced into wedges about 1/2-inch wide
3 tablespoons extra-virgin olive oil, divided
1 teaspoon ground cumin, divided
Salt and freshly ground black pepper, to taste
Remaining ingredients
2 cups red salsa
1/2 cup chopped fresh cilantro, plus extra for garnish
9 to 10 corn tortillas, halved
1 can (15 ounces) black beans, rinsed and drained
2 big handfuls (about 2 ounces) baby spinach leaves
2 cups Monterey Jack cheese, shredded
Instructions
Preheat the oven to 400 degrees Fahrenheit.
Place cauliflower, sweet potato, bell peppers and onion onto a large, rimmed baking sheet. Drizzle oil and sprinkle the cumin over top. Add a generous pinch or two of salt and black pepper, then toss each one until the vegetables are lightly coated in oil and spices, adding another light drizzle of olive oil if necessary. After everything is coated well, spread the vegetables evenly on the pan.
Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing and rotating them halfway through for even roasting.
Remove pan from oven and reduce oven temperature to 350 degrees F.
Prepare an 9x13" baking pan with nonstick spray.
Stir the cilantro into the salsa.
To assemble, spread 1/2 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.
Top with 1/2 of the beans, 1/3 of the vegetables, 1/2 of the of spinach, and 1/3 of the cheese.
Make a second layer of tortillas (you can press down on the mixture a little here to make room for the next layers). Top with 1/2 of the remaining salsa, all of the remaining beans, 1/2 of the remaining vegetables, all of the remaining spinach, and 1/2 of the remaining cheese.
Make a third layer of tortillas (press down to make more room). Top with the remaining salsa, vegetables, and cheese.
Cover the pan with aluminum foil. Bake for 20 minutes, then remove the aluminum foil and bake for 10 more minutes, or until heated through.
Let it sit for 5 minutes and cut into squares. Serve with sour cream and sprinkle the top lightly with additional chopped cilantro.
Notes
You can use different vegetables as long as you use about the same volume.
You can roast the vegetables up to 2 days in advance.
Store leftovers in a covered container in the refrigerator up to 4 days.