Name: Stacked Vegetable Enchilada Bake
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 6
Ingredients: 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-inch squares; 1 medium yellow onion, sliced into wedges about ½-inch wide; 3 tbsp extra-virgin olive oil, divided; 1 tsp ground cumin, divided; Salt, to taste; Freshly ground black pepper, to taste; 2 ¼ cups red salsa, either homemade or jarred; ½ cup chopped fresh cilantro, plus extra for garnish; 9–10 corn tortillas, halved; 1 can black beans, rinsed and drained, or 1 ½ cups cooked black beans; 2 handfuls baby spinach leaves (about 2 ounces); 2 cups shredded Monterey Jack cheese

Stacked Vegetable Enchilada Bake

A vibrant and hearty gluten-free casserole layered with roasted vegetables, black beans, salsa, and cheese, offering a delicious taste of Mexican flavors.

Prep45 min

Cook1h

Total1h 45m

DifficultyMedium

Servings6

This layered enchilada casserole is a celebration of fresh, roasted vegetables and vibrant Mexican spices, all brought together in a comforting bake. It’s a fantastic option for a meatless meal that doesn’t skimp on flavor or heartiness.

Perfect for a weeknight dinner or a casual gathering, this dish is naturally gluten-free and can be assembled ahead of time, making it a convenient choice for busy schedules. The combination of tender roasted vegetables, savory beans, zesty salsa, and melted cheese creates a truly satisfying experience.

Method

Preheat your oven to 400°F with racks positioned in the middle and upper thirds. Line two large baking sheets with parchment paper.
On one baking sheet, toss the cauliflower and sweet potato with half the olive oil and half the cumin. On the other sheet, toss the bell peppers and onion with the remaining olive oil and cumin.
Season both pans with salt and pepper. Toss to coat the vegetables evenly. Arrange them in a single layer and bake for 30-35 minutes, tossing halfway through and swapping the pan positions, until tender and caramelized.
Reduce oven temperature to 350°F and lightly grease a 9-inch square baking dish. In a bowl, mix the cilantro into the red salsa.
Spread ½ cup of the salsa mixture evenly over the bottom of the prepared baking dish. Arrange a layer of halved corn tortillas over the salsa, ensuring full coverage.
Top the tortilla layer with half of the black beans, one-third of the roasted vegetables, half of the baby spinach, and one-third of the shredded cheese.
Add a second layer of tortillas, pressing down gently to compact the ingredients. Spread half of the remaining salsa over the tortillas, followed by the rest of the black beans, half of the remaining vegetables, all the remaining spinach, and another third of the cheese.
Create a final layer of tortillas, again pressing down slightly. Top with the remaining salsa, the rest of the roasted vegetables, and the remaining cheese.
Cover the baking dish loosely with parchment paper or aluminum foil. Bake for 20 minutes. Remove the cover and bake for an additional 10 minutes, or until the casserole is heated through and bubbly.
Allow the enchilada casserole to rest for 10 minutes before serving. Garnish with extra chopped cilantro.

💡 Tips

The roasted vegetables can be prepared up to 2 days in advance and stored in the refrigerator.
For a spicier dish, use a hot red salsa or add a pinch of cayenne pepper to the salsa mixture.
Feel free to substitute other vegetables like zucchini or mushrooms for roasting.

Inspired by a recipe from Cookie and Kate

Stacked Vegetable Enchilada Bake

Ingredients

Method

💡 Tips

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