Roasted veggie enchilada casserole
This Roasted Veggie Enchilada Casserole features a medley of roasted vegetables layered between tortillas, black beans, and melted Monterey cheese. It's a nutritious, Mexican-inspired dish that's perfect for family dinners or gatherings.
Cook time 60 min
Prep time 15 min
Ingredients:
1 cauliflower1 sweet potato
2 red peppers
1 onion
3 tbsp olive oil
1 tsp ground cumin
1 dash salt
1 dash black pepper
2 cups salsa sauce
1 tsp coriander leaves
10 tortillas
1 can black beans
3 cups spinach
2 cups monterey cheese
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.
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!
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.
Roasted veggie enchilada casserole FAQ:
Roast the vegetables at 425°F (220°C) for about 20-25 minutes, or until they are tender and slightly caramelized. Be sure to stir them halfway through for even cooking.
A 9x13-inch baking dish is recommended for assembling the casserole. This size allows for proper layering and ensures even baking.
Yes, you can substitute Monterey cheese with other cheeses like cheddar, pepper jack, or a dairy-free cheese if needed. Keep in mind that the flavor and melting properties may vary.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through.
If the cheese isn't melting well, ensure the casserole is fully covered while baking initially, and consider increasing the oven temperature slightly for the last few minutes. Remove the foil and bake until bubbly and golden.
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.
Nutrition per serving
8 ServingsCalories 280kcal
Protein 15g
Carbohydrates 36g
Fiber 9g
Sugar 6g
Fat 16g
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