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! Serve it with my Mexican brown rice or a fresh green side salad. If you love this recipe, don’t miss my roasted sweet potato and black bean enchiladas in my cookbook.
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
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 Authentico” 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.
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.
If you love this recipe: You’ll also love my veggie black bean enchiladas, sweet potato and black bean tacos and spinach artichoke enchiladas. Browse all of my Mexican recipes here.
▸ Nutrition Information
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Lea
So yummy! I haven’t found one dinner recipe that I haven’t liked! I didn’t add the onion, but, instead, added more of the other veggies. I loved it!
★★★★★
Kate
I love hearing that, Lea! This is a good one too. Thanks for your review.
Hailey Q
This was a great recipe! We made it just as it is in the recipe except we used two pablano peppers instead of red peppers. We served it with sour cream & cilantro and it was wonderful!
★★★★★
Kate
Sounds wonderful, Hailey! Thanks for your review.
Lorraine
Do you know if this would freeze well? I’d like to cut it in pieces and freeze individually. Thanks!
Hannah
I am wondering the same thing. It sounds delicious, and exactly my kind of meal!
I’m prepping freezer meals for after baby, and would love to do this one. So yes, WILL IT FREEZE,
Kate
I haven’t frozen this myself, but I believe others have with success.
Kim Stammer
I have frozen this casserole and it freezes well. This is one of my favorite veg recipes and one that my carnivore family members love too. Thank you!
★★★★★
Anna
I baked this, cooled it, and put individually plastic wrapped portions in a large freezer bag. It kept well for over a year! We just finished the last of it and I am making two more today – one for now and one to freeze for after baby arrives. Excellent recipe!
★★★★★
Kate
Others have frozen this recipe and it has worked well for them! I haven’t done it personally.
Krystina V.
This was soo tastey! I made it vegan by using Daiya brand pepper jack shreds and it worked perfectly!
★★★★★
Kate
That sounds great! Thanks for sharing how you made this work for you, Krystina!
Jillian Henry
Made this recipe last night for my boyfriend and I and we ate the entire pan within 24hrs. By far, one of my favorite recipes in life and better than restaurant quality. I followed the recipe and the only thing I did differently was season everything (beans, salsa, veggies, cheese, spinach) with garlic powder. I purchased the corn tortilla from Trader Joe’s since they sell them with only 3 ingredients (corn, water and lime) and I bought organic blocked Monterey Jack cheese that I shred myself. I also bought the recommended salsa from TJ’s. Will make it again…soon.
★★★★★
Kate
I’m glad you loved it, Jillian. Thanks for sharing and taking the time to review!
Linda
Excellent easy recipe. I substituted broccoli for some of the cauliflower, omitted the sweet potato and used one red and one yellow bell pepper to add some color. When roasting veggies, I added minced garlic. For the tortillas, I substituted Fiber One Garden Vegetable wraps cut up, which has less calories and less saturated fat, lower sodium and no cholesterol. Reduced fat cheese is also a consideration. This packs lots of flavor and nutrition in this easy dish.
★★★★★
Kate
I appreciate you sharing your variation, Linda!
Amanda
Just made this tonight! My son, he’s 22 months, ate two big servings! I added two ears of fresh boiled (grilled would be awesome!) sweet corn.
★★★★★
Kate
That’s great, Amanda!
Courtney Wick
Delicious! I just made this and didn’t change a thing. Served it with a dollop of sour cream and sliced avocados. The fam raved!
★★★★★
Kate
That’s great, Courtney!
Sammy
Excellent recipe! Flavorful, bright and healthy. Will be making again,
★★★★★
Kate
Thank you for sharing, Sammy!
Carole
Made this tonight. Big success!
★★★★★
Sandra B
Hi, Kate;
Saw this recipe on line, and decided to make it for a Mexican festival potluck. It sounds delicious. I have only one comment/question:
I plan on triple sizing the recipe. I don’t believe a 9″ square pan is going to work…too small for triple sizing. I bought a 19.5 x 11.5 foil pan. Is this too large? The event is in two weeks…would love to hear
from you soon. Thanks, Sandra
Kate
If you are increasing the recipe, you will want a larger pan or split between pans.
Carissa
Just made this without the cheese and it’s delicious! Can’t wait to have the leftovers!
★★★★★
Kate
Wonderful, Carissa!
Mb
Used lots of red and yellow peppers and a butternut squash. Served the vegetables and beans on the bed of Mexican rice , topped with cheese, chips , salsa and lime
Stephanie
I was a little skeptical (no clue why), but this turned out so so good! I ended up using tortillas made with chickpea flour, and Frontera tomatillo salsa which added a really yummy kick. Since becoming a vegetarian, I have struggled with meal planning and this is one that will definitely go into the regular rotation – I feel like this can be easily modified for veggies you have on hand too. So glad I tried it! ;)
★★★★★
Amber
Oh my goodnes….I absolutely love this recipe! Even the leftovers are amazing. Roasting the veggies with cumin really makes a huge difference. I thought to freeze it as I was making it but it didnt last that long at all!
I really love all of your recipes! You’re awesome!
★★★★★
Kate
Thank you!
Thea LaCross
ALL MY THUMBS UP! Made this twice in the last week, it such a hit at my house. I’m in love with the rich flavor mix, and since I discovered silicon mats for my veggie-roasting sheet pans, which make cleanup a breeze, I’m even more enthusiastic about roasting than ever. Just FYI I find I can make do with less EVO if I put the veggies in a bowl and toss them, rather than drizzling in the pan. But I can see the advantage of one less bowl to clean.
Didn’t have spinach the first time, and it was actually different but just as good as when I added it. My family loves green salso, so we used that and loved it. Otherwise followed your recipe.
Thanks for this great recipe. Can imagine this being our winter favorite this year!
★★★★★
Kate
Hooray! That’s great to hear. Thank you for sharing, Thea.