Roasted veggie enchilada casserole
Experience a burst of flavors with our Roasted Veggie Enchilada Casserole! This delightful dish combines roasted cauliflower, sweet potato, red peppers, and onion, seasoned with cumin, and a touch of salt and pepper. Layered with hearty black beans, fresh spinach, and melty Monterey cheese, and enveloped in soft tortillas, all topped off with zesty salsa sauce and fresh coriander. Perfectly crafted for a nutritious and satisfying meal that’s sure to impress your family and friends.
- 12 Mar 2025
- Cook time 60 min
- Prep time 15 min
- 8 Servings
- 14 Ingredients
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:
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the cauliflower florets, diced sweet potato, chopped red peppers, and diced onion with the olive oil, ground cumin, salt, and black pepper until evenly coated.
- Spread the seasoned vegetables in an even layer on a baking sheet.
- Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
- While the vegetables are roasting, cut the tortillas into halves or quarters for easier layering.
- In the bottom of a 9x13-inch baking dish, spread a thin layer of salsa sauce.
- Once the vegetables are roasted, begin the layering process.
- Add a layer of the cut tortillas over the salsa in the baking dish.
- Spread a portion of the roasted vegetables over the tortillas.
- Add a layer of black beans and a layer of spinach.
- Drizzle with salsa sauce and sprinkle with a portion of the shredded Monterey cheese.
- Continue layering with tortillas, vegetables, black beans, spinach, salsa, and cheese until all ingredients are used, ending with a final layer of cheese on top.
- Cover the baking dish with foil and bake in the preheated oven for about 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Garnish with chopped coriander leaves.
- Allow the casserole to rest for 5-10 minutes before cutting and serving.
- Serve warm, and enjoy your delicious roasted veggie enchilada casserole!
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 290 grams |
| Energy | |
| Calories 280kcal | 14% |
| Protein | |
| Protein 15g | 10% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 9g | 24% |
| Sugar 6g | 6% |
| Fat | |
| Fat 16g | 18% |
| Saturated 6g | 21% |
| Cholesterol 24mg | - |
| Vitamins | |
| Vitamin A 260ug | 29% |
| Choline 66mg | 12% |
| Vitamin B1 0.20mg | 17% |
| Vitamin B2 0.31mg | 24% |
| Vitamin B3 1.99mg | 12% |
| Vitamin B6 0.47mg | 28% |
| Vitamin B9 110ug | 28% |
| Vitamin B12 0.23ug | 10% |
| Vitamin C 80mg | 89% |
| Vitamin E 1.67mg | 11% |
| Vitamin K 70ug | 59% |
| Minerals | |
| Calcium, Ca 300mg | 23% |
| Copper, Cu 0.25mg | 28% |
| Iron, Fe 2.65mg | 24% |
| Magnesium, Mg 88mg | 20% |
| Phosphorus, P 350mg | 28% |
| Potassium, K 740mg | 22% |
| Selenium, Se 7ug | 14% |
| Sodium, Na 520mg | 35% |
| Zinc, Zn 2.00mg | 18% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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