Roasted Veggie Enchilada Casserole
Ingredients
Roasted veggies
-
½
medium head
cauliflower
-
1
large
sweet potato
-
2
red bell peppers
-
1
medium
yellow onion
-
3
tablespoons
extra-virgin olive oil
-
1
teaspoon
ground cumin
-
to taste
salt
-
to taste
freshly ground black pepper
Remaining ingredients
-
2 ¼
cups
red salsa
-
½
cup
chopped fresh cilantro
-
9 to 10
pieces
corn tortillas
-
1
can (15 ounces)
black beans
-
2
big handfuls (about 2 ounces)
baby spinach leaves
-
2
cups
shredded Monterey Jack cheese
Instructions
- Preheat the oven to 400°F and prepare two baking sheets with parchment paper.
- On one sheet, combine cauliflower and sweet potato; on the other, combine bell peppers and onion.
- Drizzle olive oil and sprinkle cumin, salt, and pepper over the vegetables, then toss to coat.
- Bake for 30 to 35 minutes, tossing halfway through, until vegetables are tender and caramelized.
- Lower the oven temperature to 350°F and grease a 9-inch square baking dish.
- Mix cilantro into the salsa.
- Spread ½ cup of salsa on the bottom of the baking dish and layer with halved tortillas.
- Add half of the black beans, a third of the roasted vegetables, half of the spinach, and a third of the cheese.
- Repeat with another layer of tortillas, remaining salsa, black beans, vegetables, spinach, and cheese.
- Top with a final layer of tortillas, remaining salsa, vegetables, and cheese.
- Cover with parchment or foil and bake for 20 minutes, then uncover and bake for another 10 minutes.
- Let cool for 10 minutes before serving, garnished with additional cilantro.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
350
Total fat
15g
Total carbohydrates
45g
Total protein
15g
Sodium
600mg
Cholesterol
30mg
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