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.
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!