Veggie Enchilada Casserole

Main Courses


Roasted veggies
1/2 head of cauliflower, roughly chopped
1 large sweet potato, peeled and cubed
2 red bell peppers, chopped
1 yellow onion, chopped
3 tbsp olive oil
1 tsp ground cumin

Remaining ingredients
2 cups salsa
1/2 cup fresh cilantro, chopped
9 to 10 corn tortillas, halved
1 can black beans, rinsed and drained
2 big handfuls baby spinach leaves
2 cups shredded Monterey Jack cheese

To roast the veggies (this can be done up to two days in advance), heat the oven to 400 degrees 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, arrange the cauliflower and sweet potato. On the other pan, arrange the bell peppers and onion. Drizzle half of the olive oil over one pan, and the other half over the other pan. Sprinkle both pans with the cumin and a little salt and pepper. Toss to coat the vegetables in oil and spices, adding another drizzle of olive oil if needed. Arrange the vegetables in an even layer across each pan. Bake about 30 to 35 minutes, tossing the veggies and swapping the position of the pans halfway. Vegetables should be tender and caramelized on the edges. Once veggies are ready, reduce the oven heat to 350 degrees and lightly grease a casserole dish. Stir the cilantro into the salsa, reserving some for the garnish. Spread 1/2 cup salsa evenly over the bottom of the dish. Add a layer of tortilla pieces, covering 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. 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. Top with the remaining salsa, vegetables, and cheese. Cover the pan with parchment paper or aluminum foil. Bake for 20 minutes, then remove the parchment paper or aluminum foil and bake for 10 more minutes, or until heated through. Let the casserole cool for 10 minutes. Before serving, garnish with chopped cilantro.