Hey friends!
Are you craving something hearty and delicious? If so, I’ve got a treat for you!
Today, I’m sharing my mouthwatering vegetarian enchilada casserole.
It’s packed with flavor and veggies, and you can whip it up in no time.
Perfect for dinner or meal prep for the week.
Let’s dive into this tasty dish together!
| Preparation Time | 30-60 minutes |
| Cooking Time | 60-75 minutes |
| Total Time | 90-135 minutes |
| Level of Difficulty | Medium |
Ingredients
For the roasted vegetables:
- salt, to taste
- 2 red bell peppers (cut into 1-inch squares)
- 3 tbsp olive oil (I use Colavita extra virgin olive oil)
- 1 tsp ground cumin
- black pepper, to taste (freshly ground preferred for more flavor)
- 1/2 head cauliflower (cut into 1/2-inch pieces)
- 1 large sweet potato (diced into 1/2-inch cubes, about 2 cups)
- 1 yellow onion (cut into 1/2-inch wedges)
For the casserole:
- 1 can black beans (rinsed and drained thoroughly)
- 9 to 10 corn tortillas, cut in half
- 2 1/4 cups red salsa (I prefer Herdez Salsa Casera)
- 2 handfuls baby spinach (about 2 oz)
- 2 cups shredded Monterey Jack cheese (shred your own for best melt)
- 1/2 cup fresh cilantro, chopped
For serving:
- extra fresh cilantro, chopped
Step 1: Roast the Vegetables
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 sticking.
On one pan, combine the cauliflower and sweet potato.
On the other pan, combine the bell peppers and onion.
Drizzle half of the olive oil and cumin over one pan, and the other half over the other pan.
Sprinkle both pans lightly with salt and pepper, then toss until the vegetables are lightly coated.
Add another light drizzle of olive oil if necessary.
Arrange the vegetables in an even layer on each pan.
Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway through.
This can be done up to 2 days in advance.
Step 2: Prepare the Baking Dish
When you’re ready to assemble, reduce the oven heat to 350 degrees Fahrenheit.
Lightly grease a 9″ square baker.
Stir the cilantro into the salsa to add freshness and flavor.
Step 3: Layer the Casserole
Begin by spreading 1/2 cup of salsa evenly over the bottom of the baking dish.
Add a single layer of halved tortilla pieces, ensuring they completely cover the salsa.
Top with 1/2 of the beans, 1/3 of the roasted vegetables, 1/2 of the spinach, and 1/3 of the cheese.
Make a second layer of tortillas, pressing down lightly 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, pressing down again if needed.
Top with the remaining salsa, vegetables, and cheese.
Step 4: Bake the Casserole
Cover the pan with parchment paper or aluminum foil, tenting it in the middle and wrapping the edges around the handles.
Bake for 20 minutes, then remove the cover and bake for an additional 10 minutes, or until heated through and the cheese is melted.
Step 5: Cool and Serve
Let the casserole cool for 10 minutes to allow it to set and reach a palatable temperature.
Before serving, sprinkle the top lightly with additional chopped cilantro for a fresh finish.
Enjoy your delicious layered vegetable casserole!
