Roasted veggie enchilada casserole

Roasted Veggie Enchilada Casserole is a delightful and nutritious dish that combines an array of colorful vegetables with classic Mexican flavors. Perfect for a family dinner or a potluck, this casserole offers a unique twist on traditional enchiladas by layering roasted veggies, black beans, and melted cheese between soft tortillas. The rich, savory taste is sure to satisfy your taste buds while providing a healthy dose of vitamins and minerals.

Ingredients:

Instructions:

Tips:

- Preheat your oven to 400°F (200°C) to ensure even roasting of the vegetables.

- Chop the vegetables into uniform pieces for even cooking. Smaller pieces can roast more quickly and evenly.

- Drizzle the vegetables with olive oil and season with ground cumin, salt, and black pepper before roasting to enhance their flavors.

- Roast the vegetables on a large baking sheet to avoid overcrowding, which can lead to steaming instead of roasting.

- Layer the tortillas, roasted veggies, black beans, spinach, and cheese in a baking dish. Start with a layer of salsa sauce on the bottom to prevent sticking.

- For a spicier dish, consider using a hot salsa or adding some chopped jalapeños to the vegetable mix.

- Bake the casserole at 375°F (190°C) for about 25-30 minutes, or until the cheese is melted and bubbly.

- Let the casserole rest for a few minutes before serving to allow it to set and make slicing easier.

- Garnish with fresh coriander leaves for a burst of color and added freshness.

Roasted Veggie Enchilada Casserole is a delicious and easy-to-make dish that is perfect for any occasion. The combination of roasted vegetables, beans, and gooey cheese creates a satisfying and nutritious meal that everyone will love. This versatile recipe can be easily tweaked to suit your taste preferences or dietary needs. Serve it with a fresh salad or some rice for a complete meal that will impress your family and friends.