Roasted Veggie Enchilada Casserole

It’s about time you met the vegetarian choice at my family’s Thanksgiving—enchilada casserole! When I stopped consuming meat a couple of years ago, my mother was absolutely flummoxed on how you can feed me. Granted, I was already a full-grown grownup at this point, but she’s my mother and she loves to make certain I’m properly fed.

Mom has a small repertoire of go-to recipes, and whereas we have been rising up, Mexican “lasagna” was one among them. I at all times refused to consume it simply due to the fact I didn’t like flooring red meat (picky little Kate moves again).

When I got here throughout this recipe for a stacked enchilada casserole filled with roasted vegetables and spinach, I despatched it her way. It was successful with the entire family, and so it joined her repertoire of recipes. She makes it (or simply the roasted vegetables) for Christmas and birthdays, too.

Roasted Veggie Enchilada Casserole
This roasted veggie enchilada casserole recipe is a hearty, vegetable-packed dinner loaded with contemporary Mexican flavors! It’s a vast gluten-free fundamental dish. Recipe yields 6 to 8 servings.

INGREDIENTS:
Roasted veggies
½ medium head of cauliflower, cut into ½-inch chunks
1 huge candy 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 flooring cumin, divided
Salt
Freshly flooring black pepper
Remaining ingredients
2 ¼ cups (18 ounces) red salsa, the two home made or jarred*
½ cup chopped contemporary cilantro, plus additional 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 giant handfuls (about 2 ounces) child spinach leaves
2 cups shredded Monterey Jack cheese

INSTRUCTIONS:
To roast the veggies (this might be achieved as much as 2 days in advance): Preheat the oven to 400 stages Fahrenheit with racks within the center and higher third of the oven. Line NULL large, rimmed baking sheets with parchment paper to steer clear of the vegetables from sticking.
On one pan, combine the cauliflower and candy potato. On the different pan, combine the bell peppers and onion. Drizzle half of the olive oil over one pan, and the different half over the different pan. Same with the cumin.
Sprinkle equally pans flippantly with salt and pepper, then toss every one till the vegetables are flippantly coated in oil and spices, including one other faded drizzle of olive oil if necessary. Arrange the vegetables in an even layer throughout every pan. Bake till the vegetables are delicate and caramelized at the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway.
When you’re in a position to assemble, scale back the oven warmth to 350 stages Fahrenheit and flippantly grease a 9″ sq. baker. Stir the cilantro into the salsa.
To assemble, unfold ½ cup salsa evenly over the backside of the baking pan. Add a single layer of halved tortilla pieces, arranging them so they solely hide the salsa.
Top with ½ of the beans, ⅓ of the vegetables, ½ of the of spinach, and ⅓ of the cheese.
Make a moment layer of tortillas (I pressed down at the combination a bit of right right here to make room for the subsequent layers). Top with ½ of the last salsa, all the last beans, ½ of the last vegetables, all the last spinach, and ½ of the last cheese.
Make a third layer of tortillas (again, I pressed down to make additional room). Top with the last salsa, vegetables, and cheese.
Cover the pan with parchment paper (I tent mine within the center and wrap the rims round the handles) or aluminum foil. Bake for 20 minutes, then take away the parchment paper or aluminum foil and bake for 10 additional minutes, or till heated through.
Let the casserole cool for 10 minutes, to present it time to set and attain a palatable temperature. Before serving, sprinkle the ideal flippantly with additional chopped cilantro.