Roasted Veggie Enchilada Casserole
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.
Updated by Kathryne Taylor on August 29, 2024
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
Round out your meal with any of the following recipes.
- 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 simple green salad with Cilantro Lime Dressing
- 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
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-inch squares
- 1 medium yellow onion, sliced into wedges about ½-inch 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.
Storage suggestions: This casserole keeps well, covered in the refrigerator, for up to 4 days.
Change it up: You can change the vegetables used here as long as you use about the same volume. You could also add another can of beans to increase the protein content.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Hi! I would like to make the Roasted Veggie Enchilada Casserole a few days in advance of company and freeze it. Does it freeze well? It looks amazing. Thanks!
Hi KK, It can be frozen. I would suggest seeing what others have tired and their recommendations.
This was great! After cutting the vegetables, I knew I’d need a bigger pan so used a 9×13. Everything else was the same. Thanks for a great recipe :)
You’re welcome, Allison!
My oven will be in use for a crab dip appetizer, so the enchilada casserole will need to sit out about an hour to wait until it can go into the oven. Will this be OK?
To avoid the tortillas getting overly soggy I’d suggest freezing components separately (roast veg, salsa if homemade, tortillas if necessary). Defrost in the fridge overnight, assemble casserole, bake as per instructions.
Kate, do you think this dish would work with the delicious red enchilada sauce from your cookbook instead of salsa?
Yes, I would make this with my red enchilada sauce.
This is fantastic! I’ve made it now twice for Sunday family dinner and everyone, all 8 of us, including my 18 mo old granddaughter, loved it. I adapted it for a 9X13 casserole dish because that’s what I have and added 1 yellow and 1 orange bell pepper to make sure it fed 8. I used Mrs. Renfro’s medium salsa and it had the perfect kick. I also used a bit more freshly grated cheese–habanero jack, and extra sharp cheddar. This is staying on rotation at my home! Like the authors, I plan to use it for Thanksgiving because my daughter in law is a vegetarian.
Hooray! Thank you for sharing, Yvie.
Just made this today…I made it vegan with using cashew milk queso instead of shredded cheese. Took to community group gathering and it was a hit. I also mixed half salsa and half green enchilada sauce, also vegan, so it wasn’t straight salsa. Was really good. Will definitely make again.oh and we actually grilled the vegetables the day before instead of roasting in the oven as it is hot enough right now in Texas.
Thank you for sharing, Robin!
Can this recipe be put together and frozen?
I believe others have tried it and didn’t mind the results.
This recipe is a keeper! I have made it several times now and it never disappoints. I may ‘play’ with the recipe at some point but so far I have followed it as written and it is simply delicious. Thank you so much for sharing this!
You’re welcome, Laura!
Hi. I’m dying to make this at Christmas, but unless I’m crazy, there’s a missing link to your favourite homemade salsa recipe. I’d prefer to use one ypu recommend, so it’s the right consistency for the casserole (not on the US so unfortunately can’t buy the ones suggested). Many thanks – this sounds great!
Sounds like a great recipe, but my friend doesn’t like black beans. Could I substitute tofu as a protein source?
We love this recipe! So rich with healthy vegetables, tasty and filling! I make it often!
Looks great! Can I prepare it ahead of time and cook it later?
I love this recipie. I am making it again but my friend doesn’t like sweet potatoes. Has anyone tried it with regular potatoes?
Try roasted butternut squash in place of the sweet potatoes. You will have the sweetness and the color.
Excited to try this! I love all the veggies. Can I add chicken to this recipe for extra protein?
I have done this and it works fine
I have made the roasted Veggie enchilada dish twice now and both times everyone found it to be scrumptious. We eat a lot of vegetables normally, but loved how this dish melded the flavors together. I chose to use cauliflower, romanesco, sweet potato, and lots of spinach. The spinach disappeared, so I was glad I added the extra. I also used a spicier salsa, knowing the people I was cooking for would appreciate it. Thank you Kate for the healthy inspiration.
Fourth time making, just delicious!! Gave to a friend recovering from surgery — she loved it and shared the recipe w others.
Roasted Veggie Enchilada Casserole recipe can be made with flour tortillas?
I made most of your baked pasta dishes and we loved them all. I have to substitute occasionally because we may not have all ingredients but for the most part I am true to your recipes . We do not eat much meat [especially me ] but my husband loves these too.
Thanks for the great recipes, Reign
This is really delicious! I LOVE the roasted veggies. I added corn and black olives, and even my seven-year-old gobbled it up. Wonderful recipe!
I make this recipe all the time it’s so good!!!
I grabbed the cinnamon instead of cumin and started sprinkling. Once I smelled my mistake I added the cumin and moved on. The casserole come out delish despite (or maybe because of) the cinnamon.
Hi Meg, I’m so glad it worked out despite the mix up! Cinnamon can work in some savory recipes, so I’m glad the addition worked with this.
This was absolutely delicious–it was so flavorful! I’m so excited to have the leftovers for lunch!
Superr tasty!! I ended up using wheat tortillas cause there werent any corn ones at the store but it didn’t seem to matter, it still ended up great. I’ll definitely be making these again!