Yield: Serves 6-8

Roasted Veggie Enchiladas

This roasted vegetable enchilada casserole is one of the oldest and most popular recipes on my site. So many of you have been making it for years, and I love hearing how this recipe has made it into your regular rotations!

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

  • 1 poblano chile, seeded and diced
  • 2 red bell peppers, seeded and diced
  • 1/2 head of cauliflower, cut into 1/2-inch chunks
  • 1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
  • 1 medium onion, peeled and diced
  • 1 cup corn kernels, fresh or frozen
  • 3 Tablespoons heat-safe oil like avocado or coconut
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon granulated garlic
  • salt and black pepper
  • 1/2 cup chopped fresh cilantro
  • 2 cups homemade or store bought salsa/pico de gallo
  • 2 ounces baby spinach leaves (about 2 big handfuls)
  • 9-10 small tortillas, halved (corn or grain-free)
  • 2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
  • sour cream and thinly sliced green onions for garnish, if desired

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto a large, rimmed baking sheet. Drizzle oil and sprinkle the cumin and granulated garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan.
  3. Roast for 30-40 minutes on a lower oven rack until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.
  4. Prepare an 9x13" baking pan with nonstick spray.
  5. In a small bowl, stir the cilantro into the salsa. Spread 1/2 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, 1/2 of the remaining salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese.
  6. Cover with aluminum foil. Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.
  7. Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.

Notes

Recipe Adapted from The Roasted Vegetable by Andrea Chessman