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.
Watch How to Make Enchilada Casserole
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: Cookie and Kate
- 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.
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!
Karen
Kim, did you bake it before freezing?
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!
Keshia
I was wondering if anyone has tried to make this with enchilada sauce instead of salsa? I was thi king of trying it that way since I have some left over enchilada sauce. Would it work?
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!
Kris
This recipe is the BEST! I’ve made it at least 5 times now, delish! I throw in whatever veggies we have on hand: sweet potato, zucchini, onion, broccoli, etc. I used Daiya vegan cheese for a DF & GF recipe. Served with DF sour cream and green sriracha.. to die for! Thanks!
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.
Heather Lampman
Hi Sandra. I checked on my smart phone. Volume measurement for the original recipe times 3 is 243″. Volume measurement for your pan is 224.25″. I’d certainly call that close enough.
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.
Jill Wood
I made this for the second time tonight and it was even better than the first time around. Absolutely love your recipes…….I haven’t had anything so far that has been anything less than amazing!
Kate
Wonderful to hear, Jill!
Holly
I never comment on recipes, but this was so good I just had to. This dish is amazing, packed with flavor and so hearty you don’t even miss the meat. Thank you for sharing :)
Thea LaCross
Wow. This is my favorite new recipe, and everyone I’ve served it to LOVES it! In fact, I’m a little sheepish about how many times I’ve made it in the past few weeks – it’s that good.
It’s also pretty flexible, and I love that in a recipe. Have made it with and without the spinach, with different types of cheese, and it’s all been good. And definitely yes to a bit of sour cream on top…
Also, I have to do a shout out for silicone baking mats on cookie sheets, which I just discovered for roasting vegetables? Cleanup is a breeze. In fact, I think I’ll go make this again. THANKS so much!
Kate
Hooray! I’m glad you love this one, Thea.
Suzanne Mathews
This recipe sounds delicious but I cannot abide cilantro. Do you think it will be fine just to leave it out?
Kate
Sure, if you need to. Let me know what you think!
Marie Mann
Have not mad it yet, need to know if I can freeze it. Thanks.
Kate
Hi! I know some readers have froze this one in the past and it has worked fine. I don’t freeze all my recipes so can’t speak directly to it, sorry!
Marie Mann
Have not made it yet, need to know if I can freeze it. Thanks.
Kate
I haven’t froze this one, as I don’t freeze all of my recipes. However, I believe this one has worked well for readers in the past.
Gretchen
It is snowing here in CT, so I made this for dinner. It was beyond delicious. I have made the enchiladas from the cookbook a couple times and will definitely add this recipe into the rotation on a regular basis! Since it was snowy and I was feeling ambitious, I made your lentil soup for tomorrow. Thanks for another great recipe!!
Eileen
This is so delicious! Very tasty & hearty. I only had a 8”square pan, so it was packed! & took a bit longer to heat thru. Also, I cooked the casserole pan on a cookie sheet lined with parchment appear & glad I did as some of the filling boiled over. Absolutely loved this meal!
Kate
I’m glad you loved it, Eileen!
Dawn Mullins
I made this last night. I was absolutely delicious and very filling, can’t wait to eat leftovers for lunch!
Kate
This makes great leftovers!
Anna
Can I suggest that instead of saying “9in. square baker” you put in a quart value? I thought I had the right pan but it was WAY too full and made things really difficult.
Kate
Hi Anna, I’m sorry you had difficulty! Unfortunately, is the most specific direction I can give and it worked well for me and several other readers. I wonder if you had too much in your dish? Did you follow the quantities?
Anna
I followed all the quantities as best I could, sometimes one person’s Medium is another person’s Large, but everything truly measurable I measured. All my baking dishes give a dimension measurement as well as a volume measurement. For anyone who wants extra info for their own reference: I used a 2.2quart Pyrex baking dish that was 7.5″x11.5″ and it was mounded way up in the middle and was very precarious, I thought it would even out to a 9″ square one, but the sides must have been too low. I wish I had used my 3quart 9″x13″ Pyrex baking dish since it would have fit easily (and covering it without sticking to the melty cheese on top would have been much easier), granted it would have needed a few extra tortillas to make the layer go all the way across. Sorry for the extremely long comment!
Devin
Thanks for this Anna. I agree that volume is worth including; not all baking dishes are created equal. I checked the comments after looking at my 2 quart 9″ square dish thinking it did not look big enough. I’ll use my rectangular 3 quart instead. Cheers!
Stacey M. Black
I had the same issue of over flowing my square baker so much so that I had to leave off a later. However, it was still wonderful. I def plan to use a longer or deeper dish next time. This is one of my favorite things to make.
Emily Scanlon
Another amazing dish :)
I doubled the recipe in a large casserole dish and sprinkled a tiny bit of mild chili powder with the cumin on the veggies – yum! Took a bit longer to cook with the larger volume but well worth the time.
My fiancé and I took portions to work all week, and he didn’t have the ability to reheat it and still raved about how delicious it was!
Kate
I’m glad you loved this one too, Emily! Thanks for sharing your adjustments.
Megan
Oh my SWEET BABY JESUS! I needed to find a vegetarian dish for my brothers Holiday party and THISSSSS did not disappoint. Wow! I love. Will definitely be making again. Thank you!!
Kate
I’m so happy to hear that, Megan! Thanks for sharing.
Amy
I just saw this recipe and would love to try it! Wondering, do you think I could put together the night before and refrigerate? Just add cashew sour cream at last minute?
Not sure if you can respond in time, but I’d like to try this for family get together on Monday 12/23. But make tomorrow night.
Kate
I haven’t tired it, sorry! How did it work for you? I apologize for my delayed response!
Kristie O'Shea
My husband, nine-year old son, and I recently transitioned to a mainly vegetarian diet and I’m always looking for flavorful and substantial vegetarian recipes. I stumbled across this recipe while I was looking for something special to make for our Christmas dinner. The meal was a huge hit! Even the meat lovers in my family thought it was awesome. The roasted veggies seasoned with cumin really bring out great flavor. I substituted flour tortillas and a Mexican cheese blend because that is what I had on hand. We will definitely be making this on a regular basis.
Kate
I love this one for Christmas! Thank you for sharing, Kristie. I appreciate your review.
Sarah G
I made this for my family this evening — however, non-veg. Added 1/2 the beans, ground beef, and just the peppers and spinach for the veggies. I also used Mexican Cheese mix instead of the Monterey Jack. It was delicious, flavorful, and such a nice change! Kids even gave it a thumbs up! I usually make C&K’s baked goods and always wanted to try the savory items. I’m so glad i did. Thank you!!
Cara
Yum! Made this for NewYearsDay.
Hubby and I both loved it.
Served it with your roasted tomatillo salsa and chips.
Alesha
Have you tried this with store-bought fresh salsa vs. jarred?
Kate
I prefer jared for this, but you can try fresh. Let me know what you think!
Charlie
This was amazing. We had to substitute some ingredients due to availability where we live – like red onions and kidney beans – but the result was amazing. We used homemade salsa and homemade tortillas too, and I really recommend anyone else do the same if they have the time. An excellent recipe, ripe for personal adaptation.
Lori
This was so delicious. We added zucchini slices, which we also roasted with the other veggies. We diced red, yellow, orange and green peppers for extra colors. We also substituted canned enchilada sauce for the salsa, choosing instead to serve the finished casserole with salsa as a topping. To save time, we mixed the enchilada sauce, the black means and cheese in a pitcher and poured it for each layer. We did tent it with foil, but then did 30 minutes covered, added more cheese, did 10 more minutes uncovered and then 10 minutes on the counter. This additional time might be due to us doubling the recipe into an 9X11casserole dish. I really don’t think you could go wrong here, I’m so happy we stumbled upon your website!! Thank you ◡̈
Kate
Thanks for sharing, Lori!
Amy
I’ve made this recipe multiple times now, it’s delicious! I even brought it to a friend who recently had a baby and she said her two year old son loved it! 10/10 recipe, thanks for sharing!!
Gwen
Fantastic recipe! I made it using the Roasted Summertime Salsa from the Love Real Food cookbook. (For the salsa, I used a box of grape tomatoes to save time and it was perfect.) . This recipe is delicious!
CK
I varied on the veggie amounts – using 1 head cauliflower, 3 onions, 2 red peppers and 3 sweet potatoes. Used Ortega Chipotle taco sauce 16 oz plus 1/2 cup salsa. Used the salsa just beneath the first layer of tortillas. Used 9 x 13 pan. Used more cheese due to larger surface area. Also another can of black beans could easily been added for more fiber. Absolutely delicious!!!
Sandhya Gautam
I am making this tonight. i love how this dish looks so vibrant in your white baker. Would you share where it was purchased from ? I like the handles on it and am slowly replacing my old dishes. By the way I only follow your method for making quinoa, its perfect everytime :))
Kate
Hi! This is from Crate & Barrel.
Patricia
I made it in a lasagna pan so used extra amounts of ingredients. Two cans of beans, whole cauliflower, more salsa… Turned out great! Very easy recipe to follow, too!
Ronda Hall
This looks really good. However, the sodium content is way over the top for us. Tell me what you recommend to lower the sodium? Thanks.
Kate
Hi Ronda, Please see more on my nutritional information here: https://cookieandkate.com/nutrition-disclaimer/. You can always reduce or omit the salt as needed and watch the sodium levels in your salsa, etc.
Kelly
I just made this…followed the recipe exactly and it is absolutely delicious! I love the veggie combination, it’s just loaded with amazing flavor. Crazy good! I can’t stop eating it, will definitely be making it again soon!
Kate
Wonderful to hear, Kelly!
Capo
We’ve made this recipe a few times now and it has always turned out great. After this last round I’m taking advice from the comments and freezing half of the dish since our version does make a lot for just the two of us. The only changes I make: double the beans and bake in a 13×9 inch casserole dish with only 2 layers of tortillas.
Mike Waters
Yes I made this recipe and it turned out great. My wife loved it and I shared some with my daughter and her family. She loved it also. I changed it up a bit by adding mushrooms which added a meaty texture, substituted red beans for black beans and used Mexican cheese. Otherwise all else were per recipe. This was very satisfying and filling. Will make this again. Loved it.
Melissa Greenway
This was sooooo good! I made according to recipe and would not change a thing. We are excoted for the leftovers tonight. =)
Judi
delicious!!!! I used broccoli instead of cauliflower and crushed tomatoes instead of salsa. I served it with sour cream, salsa and avocado. Yummy the next day as well!
Libby
Cooked this as one of the buffet dishes served at my grandad’s 80th birthday party and it was delicious! Very popular across a range of ages and I have passed the recipe along to several family members because they liked it so much.
Jennifer
This was another great recipe! We subbed broccoli instead of cauliflower and pepper jack instead of Monterey jack as that’s what we had on hand. We also used the corn with flour tortillas from TJ’s and the recommended TJ’s salsa.
E
Would the enchilada sauce in your chilaquiles recipe be OK to be used in lieu of salsa? Just curious….
Kate
I believe so, yes! You might need to double the recipe to have enough. I haven’t cross-checked the quantities.
Ashley
I’m skeptical about the salsa in this recipe. Would your enchilada sauce work in its place?
Kate
I believe so, yes! You might need to double the recipe to have enough. I haven’t cross-checked the quantities. That said, if you’re using a good salsa (like my homemade option), I can vouch that it turns out really well as written.
May
This was a great, versatile recipe. Substituted diced zucchini and frozen corn for the sweet potato, otherwise followed the recipe. Realized during assembly that I don’t own a 9×9” baking dish, so used 9 x 13 with no issue. A great topping for this casserole is ancho chili relish. Will definitely make this again!
Suzanne Shepard
I have loved all the Cookie and Kate recipes I’ve made so far, but this was my favorite to date! I was so pleased with how it turned out and it was the perfect comfort food for a cold night. And healthy too! Thank You!
Gregg
Hot damn. Easy and delicious.
Amy
This recipe is going into our family’s regular rotation – soooo good. I made it vegan by replacing the cheese with a garlic cashew cheese dip because that was all the local grocery store had but it still turned out really tasty!
Jamie
Really loved this recipe! I doubled it and we had dinner for the night and hubby had lunches for the week. Only thing I did differently was used a lot more cumin because I love it!
Shah
Can I bake this dish a day before my party.
Angela
Even my husband the carnivore loved it. Didn’t have cauliflower on hand but subbed extra sweet potato and it was still perfect! Thank you!
Kate
You’re welcome, Angela!
Alison
This is a 5-star recipe for sure! I took your advice about using any veg desired and chose: broccoli, asparagus, red pepper, onion and sweet potato. I also used the black beans and spinach suggested in the recipe. In lieu of shredded cheese I made your vegan sour cream so it was 100% plant-based. YUM!!
Sarah
So, so good. I didn’t have corn tortilla shells and used hard shells instead and added a bit extra salsa to soften them and it worked great! Also added some corn. Delicious!
Kate
Way to be creative! I’m happy it worked for you, Sarah. I appreciate your comment and review.
Kerrie
Made this.
Loved this.
Will definitely make it again soon but will plan ahead, time wise, a little better next time.
Kate
Be sure to let me know what you think, Kerrie!
Sara
We’ve started 4 weeks of self-isolation. This was our first meal to kick it off. It’s great comfort food!!
Emily
Amazing!!!! I absolutely fell in love with this dish, easy to make and tastes great! I added in layers of plant based protein “crumbles” for an additional tasty taco effect. Came out great. Can’t wait to reheat this tomorrow! Thank you!!!
Kate
It reheats well! I hope you love the leftovers too, Emily. Thanks for your comment!
Laura
Would whole wheat tortillas
Work? I ask only because that’s what I have on hand
Kate
Sure!
Kim
Hi, I just made this today it looks really good and I took a bite it Tastes good. I used signature brand fire roasted medium salsa from Safeway it added great Smokey flavor I would definately make it again
Lucy
So good! I’ve made this twice now and it is one of the only meals that my family of five will all eat – and all leave clean plates!
michcurn
So good! Followed the recipe pretty closely but substituted sharp cheddar since that’s what I had. Medium salsa had just the right amount of spice.
Kelsey
Yum! Thanks for the recipe. It was great to premake the roasted veggies to have a quick, delicious meal for Monday night.
Sarah
This was delicious! I used homemade green chile enchilada sauce instead of salsa, but otherwise followed the recipe. The whole family, including my 2 year old, loved it!
Sarah
This was a hit with everyone. I used a salsa that was a little too spicy (if you’re making for kids, I’d recommend mild), but even so they scarfed it down! Thank you so much for a great recipe.
I doubled the recipe and it BARELY fit into a 9X13 baking dish, but it worked OK!
Brenda
Is there a substitute for the tortillas? I don’t care for the texture or the taste.
Thanks
Kate
Hi Brenda! I’m sorry, I can’t really think of another layering ingredient that would be a natural fit with Mexican flavors. If you really want to go rogue, perhaps no-bake lasagna noodles would work, or maybe you could omit the tortillas altogether for a very veggie-forward casserole.
Alex
I plan to omit the tortillas all together and use corn, layering the dish in that way so it’s more of a veggie casserole. Stay tuned!
May
This is a new favorite! My partner actually called it “the best thing you’ve ever made,” so needless to say we both loved it. :) Thank you so much, too, for giving suggestions for how to make your recipes vegan. Lactose intolerance means cheese is out, but the cashew sour cream was great (and the dish didn’t turn out dry at all, it was perfect). I’ll definitely be making this one again!
Sharyn
Do you think roasted beets could be used in place of the cauliflower? That’s what’s in my fridge today :)
Kate
Sure! It may be interesting in this, but it could work. Let me know what you think!
M.E. Largent
After reading comments about pan overflowing, I am once again thinking it would sure be nice if people would put measures for the ingredients. For example; 1 sliced onion = aprox 1/2c., or use weight measurements. The difference in the size of any two onions, peppers, cauliflower or sweet potatoes can be considerable. I’ve learned to do my own calculation based on percentage of a given ingredient and the overall flavor I want for the whole dish, and with the 2 c indicator for sweet potato I could do that here. But better/more consistent measurements would be nice.
Camille DeMarco
I have never commented on a recipe before but this one is great! I substituted butternut squash for the sweet potatoes because that’s what I had, and it was so yummy!
Chef Stu @s_of_randsliving
Absolutely delicious and so easy to customize!
I saved some time by kick-starting the chopped sweet potatoes and cauliflower by microwaving for 3 minutes, covered, then tossing in oil and spices, and roasting on foil in the toaster. This shortened the roast to about 15 minutes.
We also prepared the onion and pepper, then after tossing in oil and spice, we sauteed on the stove in a skillet, medium low heat, with minimal stirring. When these were done with some nice light brown marks, the potatoes and cauliflower were done too!
We removed the skillet from heat and mixed all the veggies in it, waiting for the assembly next.
I roasted the tortillas just slightly until little black marks appeared… using the stove before assembling, since they were refrigerated. I also roasted a jalapeno while I was at it and added to the side of our plates.
I also made it in a slightly smaller glass dish (6×8) so it would fit in the toaster oven and that made it nice and tall.
It is a keeper recipe! Thanks so much!
Sue
This was SO delicious! The roasted veg makes such a big difference to the flavour. This will be in regular rotation in my house and I’ve shared it with my best friends! Thanks! ❤️
Carie
I rarely comment on recipes I source online but after several makings of this recipe, I feel like I MUST share that this recipe is amazing. I follow the recipe exactly and it is perfection…all the separate ingredients blend together to make a dish my husband and I get excited to make and eat. We’re typically meat-eaters although we’re trying to eat vegetarian at lunch these days and we don’t miss anything with this casserole. Fantastic!!
Kate
Hooray! That’s great to hear, Carie. I appreciate you sharing how excited you are about this recipe.
Natalie
Wow, this was delicious. I used a combo of red, green and chipotle salsa because that’s what I had. Substituted zucchini (lightly pre-roasted) and kale for the baby spinach. Didn’t have cilantro. Used cheddar instead of Monterrey Jack. Turned out amazing. Your recipes have been consistently excellent. Thank you so much!
Kate
Sounds like quite the combination! I’m happy you loved it, Natalie.
Vanessa
So delicious!! What a creative dish too. I made this in a 9” cake pan since I didn’t have a casserole dish this size and it worked perfectly! Looking forward to trying variations when I make it again!
Ashton
I made this for dinner tonight, and it was so tasty! I followed the recipe exactly, and I wouldn’t change a thing. I also made your mexcian rice to accompany it – so delicious! Thank you for sharing this recipe
Andrea
Delicious! I didn’t have spinach on hand so I replaced it with broccoli! I also topped it with Truff Hot Sauce & a homemade Avocado Crema
*AVOCADO CREMA
Ingredients:
1/2 cup (60 g) raw cashews, soaked in very hot water for 1 hour then drained
1 small ripe avocado (~3/4 cup or 113 g)
1/2 cup (8 g) chopped cilantro
3 Tbsp (45 ml) lime juice
1/4 tsp sea salt
water to thin (~1/2 cup or 120 ml)
Directions: Blend until creamy and smooth.
Miranda
This was absolutely delicious! I just started cooking more vegetarian dishes and would recommend this for sure! I ended up using flour tortillas and a white cheddar cheese instead :)
Belinda
Made this last night. I used courgettes instead of cauli and red onion instead of white. We don’t have Monterey Jack cheese so we used a Mexican blend shredded cheese and a combo of hot taco sauce and salsa. Served with a simple slaw as it is quite a heavy dish. Really enjoyed it, nice dish on a cold night. Will make again, and serve with jalapeños next time. Thank you for sharing! :)
Kate
Thank you for sharing, Belinda! I appreciate your review.
Valerie Carbell
Great recipe. My family loved it and wants me to make it again. The only problem with this is that it definitely does not yield 6-8 servings as stated My family of three really only got one good sized portion (well two portions to my 20 something grandson). So next time I make it, and I will, I will double the ingredients for a 9×11 casserole dish.
Scott S
I made this last night – was fantastic, even my 12 year picky eater enjoyed it (with some guac and sour cream). A bit of prep for a non-cook like me but well worth it. Next time I’ll probably add some black olives and maybe sliced mushrooms, but its pretty perfect as is.
Kate
Thank you for taking the time to comment, Scott! I appreciate it. Olives and mushrooms sound interesting additions for sure.
Claire
This was so easy to make and super delicious! Even the non vegetarians loved it!
Sherri
Very good recipe, I understand why you suggest prepping the vegetables in advance now! Took me, with my sad chopping skills a lot longer to make but worth the time and effort. The only thing I might do differently next time is more cumin and add some garlic.
Terri
Delicious!!
CAROLINE
what’s your go-to corn tortilla choice Kate, any recommendations?
Kate
Hi Caroline! I like the Mi-Rancho tortillas or Trader Joe’s has some great ones too.
Amy
Absolutely delicious. Each time I have made this it takes up an entire 13×9 dish and I still wish I made double! I make your homemade enchilada sauce recipe and then make the casserole with that. I use Daiya cheese to keep it vegan and top it off with vegan sour cream. The entire family including two kids and a carnivore husband eat this up.
Elaine Arding
I was wondering if this meal can be made in advanced and cooked when ready to eat?
Kate
Hi Elaine! This may get soggy as it sits without baking in the fridge for too long. But, it does make great leftovers!
Shirley Harrison
Recipe so yummy and filling! My family likes spicy stuff so with peppers and onions roasted a couple of serranos and jalapenos. SPICY GOOD!!! Will definitely make again, again, again, and again, so yummy!
Sylvana
Made this last night and it came out delicious! I use a 9×12 pan (which made it a thinner casserole with 2 layers). I used organic enchilada sauce instead of the jarred salsa, and substituted spinach for chard. Very delicious and even more wonderful the next day!
Kate
Thank you for sharing!
shapelessjourneys
Delicious! Was looking for something new to cook and I’ve never made a casserole before, was afraid the tortilla’s would turn soggy and bleh, but it was delicious!
Margaret
It’s a miracle: My 3 kids all liked it! That is a big win for me, especially on the first try! I omitted the peppers and substituted with more cauliflower. It was a lovely combination of flavors, and the cheese certainly didn’t hurt. I’ll definitely make it again!
Emily McIntosh
This was SO delicious. My meat-eating husband loved it and went back for seconds. Bonus points bc you can roast the vegetables and assemble it ahead of time. I’m so glad I made this…will be going into the weekly menu rotation!
Ben
Please add what sizes to cut veggies into, trying recipe out today.
Debbie
Made this for my husband’s dinner tonight. He LOVED it. I just wanted to thank you for such good recipes. We are getting to try a bunch of new things and also spending more time together in the kitchen :)
Sarah
this was/is delicious! eating it now with a little avocado, tomatillo sauce and yogurt. I switched frozen broccoli with cauliflower. so good!
Jane
Wondering if using a square Pyrex dish would work as my 9″ baking pan is a bit shallow i think for this. Thanks Kate.
Kate
Hi! As long as it has the depth, it should be ok. How big is the dish you want to use?
Carrie
Hi there! Big veggie lovers here and it was delicious the first time–so I made a double batch this time!! I’m going to freeze one of them for my parents. The thing is– I cooked them both ( which I prob shouldn’t have)
I’m wondering what’s the best way to reheat it? Cook it from frozen again or thaw it out and then warm it up?? Thoughts??
Kate
Hi Carrie! I would let it thaw for 24 hrs in the refrigerator and then cook it at the same temperature following the covered instructions and since already baked maybe covered the whole time so the top doesn’t burn. It will take longer so you will need to check on it.
Carrie
Thank you!! :):)
And P.S. I tried this recipe this time with half red salsa and half green enchilada sauce! It was really tasty! There are so many ways to tweak this recipe– which I love!
Jen
I was looking for a make ahead meal that was gluten free and vegetarian and am SO happy I found this. It’s so delicious! I made zero modifications and already know I will make it again. I initially thought the combination of vegetables might be weird with the cumin, tortillas, and salsa, but it’s perfect. Thank you!