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Roasted Veggie Enchilada Casserole

This enchilada casserole recipe is a hearty, veggie-packed dinner loaded with fresh Mexican flavors! cookieandkate.com

It’s about time you met the vegetarian selection at my family’s Thanksgiving—and it’s Mexican! As soon as I ended consuming meat quite a lot of years up to now, my mom was utterly flummoxed on one of the simplest ways to feed me. Granted, I was already a full-grown grownup at this degree, nevertheless she’s my mom and she or he likes to confirm I’m correctly fed.

Mom has a small repertoire of go-to recipes, and whereas we had been rising up, Mexican “lasagna” was one among them. I on a regular basis refused to eat it because of I didn’t like flooring beef (picky little Kate strikes as soon as extra).

vegetables

INGREDIENTS
Roasted veggies
  • ½ medium head of cauliflower, decrease into ½-inch chunks
  • 1 large sweet potato, peeled and scale back into ½-inch cubes (about 2 cups)
  • 2 purple bell peppers, decrease into 1″ squares
  • 1 medium yellow onion, sliced into wedges about ½” large
  • three tablespoons further-virgin olive oil, divided
  • 1 teaspoon flooring cumin, divided
  • Salt
  • Freshly flooring black pepper
Remaining substances
  • 2¼ cups (18 ounces) purple salsa, each selfmade or jarred*
  • ½ cup chopped current cilantro, plus further for garnish
  • 9 to 10 corn tortillas**, halved
  • 1 can (15 ounces) black beans, rinsed and drained, or 1½ cups cooked black beans
  • 2 large handfuls (about 2 ounces) baby spinach leaves
  • 2 cups shredded Monterey Jack cheese
INSTRUCTIONS
  1. To roast the veggies (this can be carried out as a lot as 2 days upfront): Preheat the oven to 4 hundred ranges Fahrenheit with racks inside the middle and better third of the oven. Line two large, rimmed baking sheets with parchment paper to forestall the greens 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. Comparable with the cumin.
  3. Sprinkle every pans flippantly with salt and pepper, then toss every until the greens are frivolously coated in oil and spices, together with one different mild drizzle of olive oil if essential. Arrange the greens in a superb layer all through each pan. Bake until the greens are tender and caramelized on the sides, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway.
  4. In case you’re capable of assemble, reduce the oven heat to 350 ranges Fahrenheit and evenly grease a 9″ sq. baker. Stir the cilantro into the salsa.
  5. To assemble, unfold ½ cup salsa evenly over the underside of the baking pan. Add a single layer of halved tortilla gadgets, arranging them so that they absolutely cowl the salsa.
  6. Excessive with ½ of the beans, ⅓ of the greens, ½ of the of spinach, and ⅓ of the cheese.
  7. Make a second layer of tortillas (I pressed down on the mixture just a little bit proper right here to make room for the next layers). Prime with ½ of the remaining salsa, all of the remaining beans, ½ of the remaining greens, all of the remaining spinach, and ½ of the remaining cheese.
  8. Make a third layer of tortillas (as soon as extra, I pressed all the best way right down to make additional room). Prime with the remaining salsa, greens, and cheese.
  9. Cowl the pan with parchment paper (I tent mine inside the middle and wrap the sides throughout the handles) or aluminum foil. Bake for 20 minutes, then take away the parchment paper or aluminum foil and bake for 10 additional minutes, or until heated by.
  10. Let the casserole cool for 10 minutes, to offer it time to set and attain a palatable temperature. Sooner than serving, sprinkle the very best flippantly with additional chopped cilantro.