Roasted Veggie Enchilada Casserole Recipe

Roasted Veggie Enchilada Casserole Recipe

How To Make Roasted Veggie Enchilada Casserole

Feast over this good-for-the-heart, gluten-free roasted veggie enchilada casserole recipe that will burst a spoonful of Mexican flavors.

Preparation: 45 minutes
Cooking: 1 hour
Cool Time: 10 minutes
Total: 1 hour 55 minutes



For Roasted Veggies:

  • ½medium head of cauliflower,cut into ½-inch chunks
  • 1large sweet potato,peeled and cut into ½-inch cubes, about 2 cups
  • 2red bell peppers,cut into 1 inch squares
  • 1medium yellow onion,sliced into wedges about ½-inch wide
  • 3tbspextra-virgin olive oil,divided
  • 1tspground cumin,divided
  • salt
  • freshly ground black pepper

For Remaining Ingredients:

  • 18ozred salsa,2¼ cups, either homemade or jarred
  • ½cupfresh cilantro,chopped, plus extra for garnish
  • 10corn tortillas,halved
  • 15ozblack beans,(1 can), rinsed and drained, or 1½ cups cooked black beans
  • 2ozbaby spinach leaves
  • 2cupsMonterey Jack Cheese,shredded


Roasted Veggies:

  1. Preheat the oven to 400 degrees F with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking.

  2. 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 over one pan, and the other half over the other pan. Same with the cumin.

  3. Sprinkle both pans lightly with salt and pepper, then toss each one until the vegetables are lightly coated in oil and spices, adding another light drizzle of olive oil if necessary.

  4. Arrange the vegetables in an even layer across each pan. Bake for about 30 to 35 minutes, or until the vegetables are tender and caramelized on the edges, tossing the veggies and swapping the pans halfway.

  5. When ready to assemble, reduce the oven heat to 350 degrees F and lightly grease a 9-inch square baker. Stir the cilantro into the salsa.

To Assemble:

  1. Spread ½ cup of 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.

  2. Top with ½ of the beans, ⅓ of the vegetables, ½ of the spinach, and ⅓ of the cheese.

  3. Make a second layer of tortillas; press down to make room for the next layers. Top with ½ of the remaining salsa, all of the remaining beans, ½ of the remaining vegetables, all of the remaining spinach, and ½ of the remaining cheese.

  4. Make a third layer of tortillas; again, I pressed down to make more room. Top with the remaining salsa, vegetables, and cheese.

  5. 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.

  6. Let the casserole cool for 10 minutes to give it time to set and reach a palatable temperature. Before serving, sprinkle the top lightly with additional chopped cilantro.

Recipe Notes

  • Be sure to use 100% corn/certified gluten-free tortillas.
  • Roasting veggies can be done up to 2 days in advance.


  • Calories: 477.25kcal
  • Fat: 17.08g
  • Saturated Fat: 7.41g
  • Monounsaturated Fat: 6.93g
  • Polyunsaturated Fat: 1.71g
  • Carbohydrates: 60.46g
  • Fiber: 13.69g
  • Sugar: 7.50g
  • Protein: 23.99g
  • Cholesterol: 29.37mg
  • Sodium: 694.39mg
  • Calcium: 384.66mg
  • Potassium: 1363.47mg
  • Iron: 4.38mg
  • Vitamin A: 308.15µg
  • Vitamin C: 60.70mg
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