Roasted Vegetable Enchilada Casserole

It has to do with time you fulfilled the vegetarian alternative at my household’s Thanksgiving enchilada casserole! When I stopped consuming meat numerous years back, my mommy was completely flummoxed on how to feed me. Given, I was currently a mature grownup at this moment, however she’s my mommy and she likes to make certain I’m well fed.

Mama has a little collection of go-to dishes, and while we were maturing, Mexican “lasagna” was among them. I constantly declined to consume it due to the fact that I didn’t like hamburger (particular little Kate strikes once again).


When I discovered this dish for a stacked enchilada casserole filled with roasted veggies and spinach, I sent it her method. It was a struck with the entire household, therefore it joined her collection of dishes. She makes it (or simply the roasted veggies) for Christmas and birthdays, too.

Obviously, I could not assist however play with the initial dish. I streamlined the veggies a bit and divided them throughout 2 pans for optimum caramelization. Then I included some black beans for protein, and found that Monterey Jack produces a considerably much better outcome than cheddar does.

Watch How to Make Enchilada Casserole

roasted vegetables and black beans

I wasn’t actually sure what to call this dish Mexican casserole? Enchilada casserole? Stacked enchiladas? I’m favoring “enchilada casserole dish,” although this dish requires salsa rather of enchilada sauce. I attempted it with both, however it’s simpler to make and ends up much better with salsa.

I hope this one’s a hit at your home! Please let me understand how it ends up in the remarks.


how to make enchilada casserole

Enchilada Casserole Serving Ideas

  • Cilantro Lime Wild Rice
  • Fresh Herbed Avocado Salad
  • Mexican Wild Rice, as displayed in these pictures
  • Mexican Green Salad with Jalapeño-Cilantro Dressing, or a streamlined variation
  • Skinny Margaritas

roasted vegetable enchilada casserole

More Mexican-ish Dishes to Attempt

If you enjoy this dish, take a look at the following dishes with Mexican impacts, or search all of my Mexican dishes here.

  • Packed Vegetable Nachos
  • Spinach Artichoke Enchiladas
  • Sugary Food Potato and Black Bean Tacos
  • Vegetarian Stuffed Peppers
  • Vegetable Black Bean Enchiladas

vegetarian enchilada casserole

Roasted Vegetable Enchilada Casserole

  • Author: Cookie and Kate
  • Preparation Time: 45 minutes
  • Prepare Time: 60 minutes
  • Overall Time: 1 hour 45 minutes
  • Yield: 6 to 8 portions 1 x
  • Classification: Meal
  • Approach: Baked
  • Food: Mexican
  • Diet Plan: Vegetarian

4.9 from 278 evaluations

This roasted vegetable enchilada casserole dish is a hearty, vegetable-packed supper filled with fresh Mexican tastes! It’s a fantastic gluten-free main course. Dish yields 6 to 8 portions.


Roasted veggies

  • 1/2 medium head of cauliflower, cut into 1/2 inch pieces
  • 1 big sweet potato, peeled and cut into 1/2- inch cubes (about 2 cups)
  • 2 red bell peppers, cut into 1” squares
  • 1 medium yellow onion, sliced into wedges about 1/2” broad
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon ground cumin, divided
  • Salt
  • Newly ground black pepper

Staying active ingredients

  • 2 1/4 cups ( 18 ounces) red salsa, either homemade or rattled *
  • 1/2 cup sliced fresh cilantro, plus additional for garnish
  • 9 to 10 corn tortillas **, cut in half
  • 1 can (15 ounces) black beans, rinsed and drained pipes, or 1 1/2 cups prepared black beans
  • 2 huge handfuls (about 2 ounces) infant spinach leaves
  • 2 cups shredded Monterey Jack cheese


  1. To roast the veggies (this can be done up to 2 days beforehand): Pre-heat the oven to 400 degrees Fahrenheit with racks in the center and upper 3rd of the oven. Line 2 big, rimmed baking sheets with parchment paper to avoid the veggies from sticking.
  2. On one pan, integrate the cauliflower and sweet potato. On the other pan, integrate the bell peppers and onion. Drizzle half of the olive oil over one pan, and the other half over the other pan. Exact same with the cumin.
  3. Sprinkle both pans gently with salt and pepper, then toss every one till the veggies are gently covered in oil and spices, including another light drizzle of olive oil if required. Organize the veggies in an even layer throughout each pan. Bake till the veggies hurt and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and switching the pans midway.
  4. When you’re prepared to put together, minimize the oven heat to 350 degrees Fahrenheit and gently grease a 9 ″ square baker. Stir the cilantro into the salsa.
  5. To put together, spread out 1/2 cup salsa uniformly over the bottom of the baking pan. Include a single layer of halved tortilla pieces, organizing them so they totally cover the salsa.
  6. Leading with 1/2 of the beans, 1/3 of the veggies, 1/2 of the of spinach, and 1/3 of the cheese.
  7. Make a 2nd layer of tortillas (I pushed down on the mix a little here to include the next layers). Leading with 1/2 of the staying salsa, all of the staying beans, 1/2 of the staying veggies, all of the staying spinach, and 1/2 of the staying cheese.
  8. Make a 3rd layer of tortillas (once again, I pushed down to make more space). Leading with the staying salsa, veggies, and cheese.
  9. Cover the pan with parchment paper (I camping tent mine in the center and cover the edges around the deals with) or aluminum foil. Bake for 20 minutes, then eliminate the parchment paper or aluminum foil and bake for 10 more minutes, or till heated up through.
  10. Let the casserole cool for 10 minutes, to offer it time to set and reach a tasty temperature level. Prior to serving, spray the leading gently with extra sliced cilantro.


Dish adjusted from Perry’s Plate.
* Salsa tips: I advise a moderate to medium salsa here, depending upon your heat choices. I utilized Trader Joe’s standard “Salsa Authentica” alternative here, which I do not enjoy by itself, however it was terrific combined with cilantro and the other active ingredients. My mommy likes Target’s medium roasted tomato and chipotle salsa (Archer Farms brand name), which provides a smoky note. Or, make your own salsa here’s my preferred salsa dish and you can actually decrease the salt material by picking low-sodium tomatoes and keeping the salt low.
Make it dairy free/vegan: I have not attempted (let me understand if you do), however I’m positive that you might change the cheese with cashew sour cream. If completion outcome is a little dry, simply leading specific portions with a bit more salsa.
** Make it gluten complimentary: Make sure to utilize 100% corn/certified gluten-free tortillas.
Serving tips: This dish would be remarkable with a side of Mexican rice (dish coming quickly) and/or basic seedy slaw.
Storage tips: This casserole keeps well, covered in the fridge, for approximately 4 days.
Modification it up: You might alter the veggies utilized here as long as you utilize about the exact same volume. You might likewise include another can of beans to up the protein material.

▸ Nutrition Info

The details revealed is a quote supplied by an online nutrition calculator. It needs to not be thought about a replacement for an expert nutritional expert’s recommendations. See our complete nutrition disclosure here.

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