"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Roasted Veggie Enchilada Casserole Recipe

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This recipe for Roasted Veggie Enchilada Casserole, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Chelsea Mathers



medium head cauliflower, cut into -inch chunks

1 large sweet potato, peeled & cut into -inch cubes (about 2 Cups)

2 red bell peppers, cut into 1" squares

1 medium yellow onion, sliced into wedges about " wide

3 Tbs. extra-virgin olive oil

1 tsp. ground cumin

Salt & Pepper


2 C (18 oz) red salsa

cup chopped fresh cilantro (plus extra for garnish)

9 to 10 tortilla (halved)

1 can (15 oz) black beans, rinsed and drained, or 1 C cooked black beans

2 big handfuls (2 oz) baby spinach leaves

2 C shredded Monterey Jack cheese

Parchment Paper

1) To roast the veggies (this can be done up to 2 days in advance): Preheat oven to 400 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. Arrange the vegetables in an even layer across each pan. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway.

4) When you're ready to assemble; reduce the oven heat to 350 F and lightly grease a 9" square baker. Stir the cilantro into the salsa.

5) To assemble, spread C 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.

6) Top with of the beans, of the vegetables, of the spinach, and of the cheese.

7) Make a second layer of tortillas (Press down on the mixture a little here to make room for the next layers). Top with of the remaining salsa, all of the remaining beans, of the remaining vegetables, all of the remaining spinach, and of the remaining cheese.

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

9) Cover the pan with parchment paper or foil. Bake for 20 minutes, then remove the parchment paper or foil and bake for 10 more minutes or until heated through.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This roasted veggie enchilada recipe is a hearty, vegetable packed dinner with Mexican flavors. It's a great gluten-free main dish.




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