It’s about time you met the vegetarian option at my family’s Thanksgiving—enchilada casserole! When I stopped eating meat several years ago, my mom was totally flummoxed on how to feed me. Granted, I was already a full-grown adult at this point, but she’s my mom and she likes to make sure I’m well fed.
Mom has a small repertoire of go-to recipes, and while we were growing up, Mexican “lasagna” was one of them. I always refused to eat it because I didn’t like ground beef (picky little Kate strikes again).
When I came across this recipe for a stacked enchilada casserole full of roasted vegetables and spinach, I sent it her way. It was a hit with the whole family, and so it joined her repertoire of recipes. She makes it (or just the roasted vegetables) for Christmas and birthdays, too.
Of course, I couldn’t help but tinker with the original recipe. I simplified the veggies a bit and divided them across two pans for maximum caramelization. Then I added some black beans for protein, and discovered that Monterey Jack produces an infinitely better end result than cheddar does.
I wasn’t really sure what to call this recipe—Mexican casserole? Enchilada casserole? Stacked enchiladas? I’m leaning toward “enchilada casserole recipe,” even though this recipe calls for salsa instead of enchilada sauce. I tried it with both, but it’s easier to make and turns out better with salsa.
I hope this one’s a hit at your house! Please let me know how it turns out in the comments.
Enchilada Casserole Serving Suggestions
- Cilantro Lime Brown Rice
- Fresh Herbed Avocado Salad
- Mexican Brown Rice, as shown in these photos
- Mexican Green Salad with Jalapeño-Cilantro Dressing, or a simplified version
- Skinny Margaritas
More Mexican-ish Recipes to Try
If you love this recipe, check out the following recipes with Mexican influences, or browse all of my Mexican recipes here.
- Loaded Veggie Nachos
- Spinach Artichoke Enchiladas
- Sweet Potato and Black Bean Tacos
- Vegetarian Stuffed Peppers
- Veggie Black Bean Enchiladas
Roasted Veggie Enchilada Casserole
- Author:
- Prep Time: 45 mins
- Cook Time: 60 mins
- Total Time: 1 hour 45 minutes
- Yield: 6 to 8 servings 1x
- Category: Entree
- Method: Baked
- Cuisine: Mexican
- Diet: Vegetarian
This roasted veggie enchilada casserole recipe is a hearty, vegetable-packed dinner loaded with fresh Mexican flavors! It’s a great gluten-free main dish. Recipe yields 6 to 8 servings.
Ingredients
Roasted veggies
- ½ medium head of cauliflower, cut into ½-inch chunks
- 1 large sweet potato, peeled and cut into ½-inch cubes (about 2 cups)
- 2 red bell peppers, cut into 1” squares
- 1 medium yellow onion, sliced into wedges about ½” wide
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon ground cumin, divided
- Salt
- Freshly ground black pepper
Remaining ingredients
- 2 ¼ cups (18 ounces) red salsa, either homemade or jarred*
- ½ cup chopped fresh cilantro, plus extra for garnish
- 9 to 10 corn tortillas**, halved
- 1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
- 2 big handfuls (about 2 ounces) baby spinach leaves
- 2 cups shredded Monterey Jack cheese
Instructions
- To roast the veggies (this can be done up to 2 days in advance): Preheat the oven to 400 degrees Fahrenheit 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.
- 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.
- 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.
- When you’re ready to assemble, reduce the oven heat to 350 degrees Fahrenheit and lightly grease a 9″ square baker. Stir the cilantro into the salsa.
- To assemble, spread ½ cup 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.
- Top with ½ of the beans, ⅓ of the vegetables, ½ of the of spinach, and ⅓ of the cheese.
- Make a second layer of tortillas (I pressed down on the mixture a little here to make room for the next layers). Top with ½ of the remaining salsa, all of the remaining beans, ½ of the remaining vegetables, all of the remaining spinach, and ½ of the remaining cheese.
- Make a third layer of tortillas (again, I pressed down to make more room). Top with the remaining salsa, vegetables, and cheese.
- Cover the pan with parchment paper (I tent mine in the middle and wrap the edges around the handles) or aluminum foil. Bake for 20 minutes, then remove the parchment paper or aluminum foil and bake for 10 more minutes, or until heated through.
- Let the casserole cool for 10 minutes, to give it time to set and reach a palatable temperature. Before serving, sprinkle the top lightly with additional chopped cilantro.
Notes
Recipe adapted from Perry’s Plate.
*Salsa suggestions: I recommend a mild to medium salsa here, depending on your heat preferences. I used Trader Joe’s basic “Salsa Authentica” option here, which I don’t love on its own, but it was great mixed with cilantro and the other ingredients. My mom loves Target’s medium roasted tomato and chipotle salsa (Archer Farms brand), which lends a smoky note. Or, make your own salsa—here’s my favorite salsa recipe—and you can really minimize the sodium content by choosing low-sodium tomatoes and keeping the salt low.
Make it dairy free/vegan: I haven’t tried (let me know if you do), but I’m confident that you could replace the cheese with cashew sour cream. If the end result is a little dry, just top individual servings with a little more salsa.
**Make it gluten free: Be sure to use 100% corn/certified gluten-free tortillas.
Serving suggestions: This recipe would be awesome with a side of Mexican rice (recipe coming soon) and/or simple seedy slaw.
Storage suggestions: This casserole keeps well, covered in the refrigerator, for up to 4 days.
Change it up: You could change up the vegetables used here as long as you use about the same volume. You could also add another can of beans to up the protein content.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Bonnie Summer
I made this dish for my vegetarian sister, and she loved it. So did her husband. Great dish!
★★★★★
Isabelle
This recipe sounds delicious! My daughter is planning on cooking this for a potluck. How would this be reheated the best way? At 400 degrees for 20 min?
Kate
Hi Isabelle! I haven’t tried reheating it in the oven. Usually reheating is at a lower temperature, but I can’t say for sure without trying it. If you try it, I would suggest covering it so the top doesn’t get over done.
Mary Anne Simons
Love this! So delicious and nutritious! Lunch today, breakfast tomorrow.
★★★★★
Hilary
This is a fantastic recipe! Love all the veggies and it truly feels more like a lasagna (the way the tortillas cook down and somewhat feel like lasagna noodles). My meat loving husband even likes this dish – hence why it’s now in our recipe rotation!
★★★★★
bridget
Delicious! We made this last week and loved it.
The casserole seemed to lack “something” (maybe we would have liked it better with enchilada sauce), so I made an avocado crema (avocado, sour cream, cilantro, lime, garlic, salt). That really put it over the top and I highly recommend it.
★★★★★
Erica
I make it with medium enchilada sauce instead of the salsa and it’s really good. It has a nice kick.
★★★★★
June R
Can this casserole be frozen, uncooked, then thawed and cooked according to original directions?
Also, can it be frozen after cooking, then thawed and reheated?
Thank you.
Kate
Hi! I don’t have all of those details for you, sorry. I do know others have enjoyed it after it’s been frozen.
Elise
Thanks for this simple and delicious recipe! I used fire roasted salsa and vegan cheddar shreds and served with vegan sour cream and avocado. My 2.5 year old and 8 month old girls loved it, too!
★★★★★
Leslie
Thank you for this easy and yummy recipe. Made for a perfect lazy Friday night healthy dinner!
★★★★★
Anita from Canada
Yummy! As usual, most recipes I have tried I have liked a lot!
And the other great thing is, was before I found Cookie&Kate, I would have come home hungry and just ate cheese and crackers for dinner. Now, I am more patient to wait and cook good food!
★★★★★
Kate
Oh, that makes me so happy to hear! Thank you, Anita.
Grace
Delicious and inventive, thank you!
★★★★★
Kate
You’re welcome, Grace!
Anita from Canada
Fantastic! Made in a 9×16 pan, 2 layers instead of 3 and the cooking time was about the same. I like this as much as Kate’s Veggie black bean enchiladas (and I took the time to make her enchilada sauce). This one came together a bit quicker for me, and depending on my time/mood, sometimes it’s great to layer the tortillas, rather than rolling them up.
★★★★★
Victoria
This is over the top delicious! We enjoyed it right out of the pan with no additional toppings! I used Hatch Valley 505 Green Chile Salsa. I am always impressed with your recipes! I love your book. You should write another one!
★★★★★
Kate
Thank you for your review, Victoria! I’m happy to hear that.
Courtney
This recipe was so easy, healthy, and tasted fantastic.. Even my husband liked it so much. Thank you for your creativity and simplicity. amazing
★★★★★
Kate
You’re welcome, Courtney! I’m excited you loved it.
TRICIA
Delicious dish! Thank you Kate
Megan
Can you make this dish without the tortillas? I tried the vegetarian enchiladas a week or so ago and it still was soggy when I had the left overs. . .and I don’t like soggy bread products.
Kate
Hi! Sure, but you won’t have much structure.
Mark A Taylor
Loved the recipe and more importantly the wife did too. Will definately cook it again with maybe a bit more cheese.
★★★★★
Kate
Great! Thank you for your review, Taylor.
Kanika
Hi Kate, will it be okay if I used flour tortillas instead of corn tortillas for the recipe? Thank you!
Kate
Hi! Sure, but they tend to run larger so you may need less of them.
Hadley
Could I use frozen spinach that I thawed and squeezed the liquid out of to replace the fresh? I have some sitting in my freezer that needs a home and this sounds SO good!
Kate
Hi!I Fresh works best here, but that may work. Let me know how it turns out for you!
Marcee Gutman Ballantyne
This was sooo good! My husband asked that I make it once a week. Yum!
★★★★★
Valerie Carbell
Hi Kate: I have made this recipe twice and my family really loved it. I made it according to your recipe the first time in a 9″ square pan as you stated. However even flattening down the layers as you suggested didn’t help it was overflowing. Second time I made it in a 9×16 pan and it was perfect. Also you don’t mention the size of the corn tortillas. I used medium.
★★★★★
Carol
Delicious, like a Mexican lasagna. The whole family loved it!
★★★★★
Callie
This is DELICIOUS. Everyone at the dinner table loved it. Topped it with some green onions from the garden and some diced avocado and it was perfect. The recipe takes a bit of time to make, but I knew it would be worth it as Kate’s recipes have always been wonderful. Thank you for creating healthy but tasty vegetarian meals!
★★★★★
Kate
Thank you for taking the time to comment and review, Callie! I’m delighted you loved it.
Janine
Loved this dish!
I just noticed the sodium is 58% in your nutrition facts. Is this correct? Any suggestions to reduce?
★★★★★
Deanna
I had the same question, and I think the high sodium content comes from the pre-made salsa, the canned black beans, and the cheese. I think if you use low-sodium varieties of these items, the sodium level would be more acceptable. My husband has high blood pressure, so i try to make as many low-sodium recipies as possible.
Kate
Hi Janine and Deanna, Deanna is correct. I think the salsa is the main culprit. I based the nutrition information on Trader Joe’s Salsa Autentica. If you can find a low-sodium salsa, that would help, or you could make my salsa recipe and keep salt to a minimum (start with low-sodium tomatoes). Hope that helps!
SandyS
Made it and loved everything about it. Could only find monteray jack with jalapeño in it. Nice and not too overpowering. Instructions easy; ingredients easy. Makes a lot, so plan on freezing some for future. Lots of great flavours infused with those vegetables.
★★★★★
Kate
Wonderful, Sandy! Thank you for sharing.
Valerie Mather
I am eating leftovers for breakfast and wanted to leave a comment. This recipe is SOOO GOOOD! I followed recipe exactly, except added a little homemade taco seasoning to my roasted veggies, and used a 9×13 dish to bake, which allowed 8 large portions. I love how it’s so loaded with veggies, and has so much flavor!! I can’t wait to make again and share with other family members, as this would be a great dish to make ahead for someone who needs it.
★★★★★
Laura Pohlen
This was sooo yummy! My husband and I loved it! Only thing different I added was some pepper jack cheese. I will definitely make this again.
★★★★★
Kate
Great to hear, Laura! Thank you for your review.
Caroline
This is my new favorite dinner! So flavorful and loaded with veggies. It was delicious topped with salsa and avocado!
★★★★★
Leanne Jones-Bowen
This turned out amazing! My husband and I loved it, and it was relatively easy and switched up the usual veggies we use, which was a welcome change. I do recommend a larger dish than 9″x9″, though.
★★★★★
Keaton C
Good hearty meal.
★★★★★
Kate
Thank you, Keaton!
Jill LaVeck
Made it vegan with using plant based cheese. I used what I had on hand which was a mozzarella and parmigiana blend and reduced the cheese by half to 1 cup. It was fantastic and I shared with my sister who is also a vegan and she loved it so much they made it the following week again!! I am bringing it over to a non-vegan party today. Yum.
Kate
Sounds delicious, Jill! Thank you for sharing.
Jenna
I made this for dinner with various veggies I had on hand- butternut squash, potato, zucchini, carrot, onion, and beet. It was delicious!! Amazing recipe. I wouldn’t use the beet again in case anyone is wondering.
Linzee McCray
Does this freeze well, and if so, any recommendations for cooking-thaw first?
Jerome
Hey Kate, I did this once and absolutely loved it! Gonna make it again this week :)
I noticed that your hommade salsa isn’t linked though. Could you do that please?
★★★★★
Kate
Best Red Salsa (Ready in 10 Minutes) here you go!
LT
I added black beans, chili powder and some charred corn and subbed enchilada sauce for salsa. Veggie mixture is fabulous! I roasted veggies one day and assembled the next making quick work of this delicious casserole
★★★★★
Louise
I’ve made this a few times, doubling the recipe and using a 9×13 pan. It is almost overflowing, but it is such a hit (even with the meat eaters),we need to have leftovers. Thanks for sharing this.
★★★★★
Kate
You’re welcome, Louise!
Angela
This was wonderful! Thanks for the recipe! Full of flavor and veggies.
★★★★★
Kerry
Love this recipe – thank you! I’ve made it twice for my family and it is a hit. What kind of square casserole dish do you have in this photo? I need a new one this size.
Thanks!
Kerry
★★★★★
Kate
Hi! It’s from Crate & Barrel. :)
Bonnie
Awesome dish! But don’t know how you got all of the ingredients in a 9in pan, I used a 9×11 and still was loaded. Only changed tortillas from corn to flour.
★★★★★
Kate
Hi Bonnie! How small did you chop your ingredients and did you use larger than called for? There are a lot of veggies, but shouldn’t have overwhelmed a 9×13 dish.
Daniel
I’ve made this 4-5 times now. So good! I use Hatch Medium or Spicy red enchilada sauce, which I think probably beats most salsas for this kind of dish, and I use more cheese.
★★★★★
AS
Delicious!! I roasted broccoli, carrots, and onions. Omitted the beans and added crumbled tempeh instead. I also made an enchilada sauce using this recipe rather than using salsa. Very flavorful and filling! https://cookieandkate.com/enchilada-sauce-recipe/