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.
Every recipe I’ve made of yours, Kate, has been a 5 Star. A few are a 6. This dish is a 6!
For the “jar” salsa I used Paul Newman’s Farmer’s Garden Salsa, which went very well with this dish. I used an 8×12 pan, which is slightly bigger than the 9×9 you suggested, and glad I did. It barely fit in that pan (I think my store sells larger sweet potatoes and sweet yellow onions than yours.) My wife said this is a new instant favorite!
Headed to Instagram to post photos. Thanks, Erik
I wish 5+ stars was an option! Thanks so much for the comment and review. I will take a look at instagram!
When we had leftovers, we spread pico de gallo and sour cream on top, which made it even better! (My wife put on Stonyfield Farms 0% Greek yogurt)
Another delicious recipe to add to the rotation! I used a block of pepper jack cheese which was languishing in my fridge, and it turned out great. I love the earthiness of the roasted veggies with the freshness of the cilantro…mmmm. Even my somewhat picky daughter enjoyed it (btw, she thinks Cookie is adorable). As someone who is gluten-intolerant and striving for a whole food, plant-based diet, your blog is a godsend. Thank you!!
Yes, pepper jack would be great! I’m glad the recipes work so well with your families needs. It’s something I try to keep in mind! Thank you, Lori.
hi Kate
I’d like to try this recipe but for a larger crowd – using a 9 x 13″ pan. Any suggestions for increasing ingredients? Should I just try upping everything by 50%?
Thanks.
Hi Sharon, I’m sorry for the slow response! Yes, I think that’s probably the best strategy. Please let me know how that works out for you if you have the chance!
I did increase some of the veggies (the whole cauliflower and I added a bunch of baby kale) and found that I had plenty for a 9 x 13. We had only one vegetarian/gluten free person, but all 6 of us loved it and didn’t miss the meat nor the wheat!
This couldn’t be more delicious! Instant new favorite, thanks for sharing, Kate!
Perfect! You’re very welcome, Alyssa. I appreciate the review.
Made this last night and totally loved it! Multiple times over dinner, we kept remarking on how good it was. :) We did the cashew cream recipe as recommended instead of cheese and threw in Trader Joe’s soyrizo and a drizzle of chimichurri on top. Other than those additions, I stuck to the recipe and will definitely be making this again and again! Yum!!
Sounds delicious! Thank you, Paige. I appreciate the star review.
I just made this and it is delicious! The sweet potato and cilantro bring it together in the best way. I subbed broccoli for cauliflower and served it with some Spanish rice and a dollop of sour cream. Whenever I have a little extra time to prep the veggies, I’ll be making this for dinner!
I’m happy you think so too, Susan! I appreciate the review.
I’m not a vegetarian by any means but every time I try to eat more veggies and look for inspiration, I come back to your blog. I’ve never been disappointed with recipes you create. Thank you for being my source of absolutely delicious meatless dishes!!
I’m happy the blog provides you inspiration, Gaby! You’re so welcome and thanks so much for your review.
Thanks for sharing, love this!
I made a few substitutes; cashew sour cream instead of cheese, warmed the corn tortilla, baby kale instead of spinach and green salsa. And it all came out deliciously wonderful, with great flavor and comforteyness!
Thanks again, TARI
You’re welcome, Tari!
Is it possible to make this ahead of time and freeze it?
Thanks!
I don’t try to freeze all my recipes, but I believe other readers have had success freezing this recipe. You can look through readers’ comments to get tips! :)
Hi Kate! I’ve been trying to go more vegetarian and yours are the ONLY recipes I trust completely! Everything I’ve made from you has been outstanding. I decided I’d finally comment after making this enchilada casserole tonight–yet another winner! Thank you for making this transition much easier!
I made this recipe once – and then just kept making it! It’s tasty, satisfying, and delights the pickiest of eaters.
Is it okay to use an enchilada sauce (homemade) in place of the salsa? Do I use about the same amount for that? I am looking forward to make this soon, working on acquiring needed the ingredients now. Also, I have some low-net-carb flour tortillas; is it going to be okay to use them? Thanks!! Do you know anything about calories per serving?
Hi Charlotte! I would really recommend salsa here. You could see if other readers have tried that by searching the comments. Your tortillas should be ok. The nutrition information is below the recipe notes. Of course, this will vary with substitutions.
My friend loves your recipe and her friends want it. I copied her facebook post she had picture and all , Thank you for such a great recipe !!
Loretta Vande Krol
September 16 at 5:12 PM ·
Finished product .
OMG…. So flippin’ delish and healthy!!
Thank you for the recipe David Uballe.
Thank you!
I first had this recipe when it was made for me by my friend (we’re both fans of Cookie and Kate). After reading some of the comments that it would be a good contender for freezing I decided to give it a try when meal prepping/planning last week. I had it frozen for a little over a week and took it out to thaw in the freezer for at least 36 hours. My husband and I both worked late yesterday so I just sliced and microwaved it. It was still frozen in the middle so in the future I would take it out a few days earlier (Kate said previously it is pretty dense). Anyway it tasted great! Just as good as when my friend made them for me :)
Thanks for sharing, Allison!
To reduce carbs, I sub thin sliced zucchini. You can brown on a cookie sheet to remove some moisture.
Thank you, Kenn for sharing!
Amazing! So flavorful and satisfying in the fall months. I always know that a recipe from Kate’s site will turn out great. I did sub brown rice tortillas to see how it would go and they got super mushy. I’d stick with the corn tortillas she recommends
I appreciate the compliment, Andrea! Thanks for your review.
I’m vegan, but this looks sooo delicious, I’m gonna try it!!! I’m actually excited to do so!!!!!
Let me know what you think, Connie!
U just made this recipe. Actually 2 casseroles. One with red salsa and the other with tomatillo salsa. AND organized it! I used vegan (Daiya) cheeses and it looks and smells wonderful!!!! The casseroles are for a church “Mexican” supper!!! Thanks for the recipe!!!!
You’re welcome!
I have made your black bean enchiladas and they were very tasty. This casserole sounds divine.
I’m really excited to try this recipe. Since I eat dairy I may add cottage cheese to the cheese blend to give it a creaminess. I like the idea that another person left—to add fire roasted tomatoes to the salsa. Yum.
Thank you, Vickie!
I made it and am still loving it. It actually tasted better the next day!
I’m sorry Kate, but I need to give this recipe a 3. I made it EXACTLY per your instructions (which are not fully complete as you’re missing cook temperature in one section). This recipe tasted super bready to both my household and I. My suggestion is to tweak this recipe pan frying the tortillas BEFORE putting them into the casserole since they don’t cook and you’re basically eating uncooked tortillas. The vegetables were awesome and I would have eaten them alone since the uncooked tortillas ruined it for us. Also, it was dry with not enough salsa and cheese. One I added the extra salsa and cheese it didn’t seem as bad.
Hi Suzette, very sorry to hear that you were disappointed by this recipe! The cook time, however, is not missing from any of the steps (present in step 1 and step 4). I’m not sure where the bready flavor came in, since there’s no bread in this recipe. Perhaps your tortillas were made with some regular flour in addition to corn? Brands do vary. I really love this recipe exactly as written and I’m sorry you disagree! Would love to hear from you if you try other recipes.
This is the best enchilada casserole yet, thank you! I doubled it and put it in a 9×13 pyrex dish. Everyone loved it roasted sweet potato, cauliflower, and spinach with black beans, all favorites of mine. We had it for dinner and had left overs for lunch the next day. Will absolutely be making this again.
Thanks for sharing, Carol! I’m glad you really liked it.
This was delicious! We used the cashew mix instead of cheese because we’re vegan and it was amazing! Thank you so much!
You’re welcome, Susan!
This looks delicious! I love coming across recipes that involve a ton of lovely ingredients piled up and baked. This looks so easily assembled and enjoyable. Thank you, Kate!
Let me know what you think!
Made this for dinner tonight and it was AMAZING! Can’t wait for leftovers tomorrow after it’s had time to “blend” in the refrigerator overnight. I only ended up needing 8 corn tortillas, as I used a deeper 3qt. Pyrex dish that was about 10″x8″. This was a HUGE hit with the family!
Thanks for sharing, Bill!
Wow, this turned out really good. Used purple Okinawan sweet potatoes and Safeway O Organics mild salsa. Only thing that surprises me is how anyone fits this in a 9×9 pan…even a deep one. Used a 9×13 pan and it was full to the top. This one is definitely a keeper….
Thanks for sharing, Lynne!
Made this last night and it was delicious. I didn’t have cauliflower and I used butternut squash instead of sweet potato and it turned out great.
Thanks for sharing, Nicole! I’m glad you loved it.
Hi, excited to try this. I don’t like beans, do you know anything else I could add for protein? Do you think cooked shredded chicken would work? Thanks so much !!!
It should, but I’m a vegetarian so don’t have more specifics for you. :) Sorry!
Made this recipe last night as written (using 2 cans of beans). It was delicious! Told my mom about this healthful recipe, showed her the beautifully colorful dish via FaceTime, and she insisted on having the recipe. Best of all, it tasted even better today! Thank you so much, Kate!
That’s so fun, Ana! Thanks for sharing.
I made this for my family’s 2nd Christmas celebration . I used your enchilada sauce recipe instead of salsa. It was very tasty. I will make it again.
Sounds delicious! Thanks for sharing, Angela.
This is so delicious! A great way to get in lots of veggies. I topped with sliced avocado and hot sauce since the salsa I used was mild. Will definitely make this again and again.
Thank you for sharing, Kara! Yes, a great way to get a lot of veggies. :)
Made two of these today, one for my family, and one for a friend who is in need of some prepared meals this week. I followed your suggestion to up the protein by doubling the amount of beans. For a lite accompaniment, I mixed a spoonful of plain, no-fat Greek yogurt with a little of the leftover salsa. I also made your Mexican Brown Rice (15 minutes in my Instantpot) The flavors were a wonderful, and the veggie power was intense! Loved this and will definitely make it again and again and again…..
You’re so sweet to make this for your friend! Love the rice side, delicious! I appreciate the review, Nancy.
This was soooo GOOD! Thank you for an awesome recipe that was easy to follow for this newbie cook. I did add some diced green chiles for added flavor but it would have been just as excellent without. I love your website, I am new to cooking vegetarian and your recipes and easy to follow instructions are really helping me build confidence.
I think that is a great addition, Joseph! Thank you for sharing. I’m happy to hear you are enjoying the blog and that my method is easy for you to understand.
Another great vegetarian recipe that I can add to our weekly dinners! I used medium heat Kirkland salsa (what I had on hand) and it was a bit much for my son so next time I will make sure to use mild salsa. Other than that, this is a great recipe!
I’m glad you liked it, Martha! Thank you for your review.
This recipe is amazing! I substituted the soft corn tortillas with hard corn tortillas and assembled after the veggies had baked together with the cheese and sauce. The crunch was pretty awesome. I also opted for an enchilada sauce instead of the salsa.
Thanks for sharing, Lauren!
Is that 1332m of salt in one serving our the entire enchilada casserole?
Is it 1334 grams of salt per serving?
The nutrition information is by serving.
This recipe is delicious and easy! Made it tonight and my husband gave it 2 thumbs up. I followed the directions exactly. Then because I had a lime sitting on the counter I squeezed that over it right before serving. We also added a dollop of sour cream but it would be delicious without it too! Really cannot say enough about how good this was…and you can individualize it for guests by putting out bowls of extra hot salsa, additional cheese, avocados, sour cream or just serve it as it is. yummy!
Two thumbs up, I will take it! Thanks for sharing, Susan.
This was delicious! What a nice alternative to heavy meat based enchiladasI have made enough of your recipes to now think I need to get a 9×9 pan, as I always use an 8×8 pan, and the ingredients barely fit.
I’m glad you really enjoyed it, Hillary!
YUM! made this recipe tonight for the first time and it was fantastic! trying to eat more veggie recipes and i’m so glad I found this one :) thanks for all the wonderful inspiration!
I’m glad you enjoyed it, Olivia! I appreciate the review.
Five star home run!
Thank you, Kelly!
Simply delicious, I made the enchiladas for my daughter who is a vegan, I just substitute the Monterey Jack cheese for a vegan cheese, was out of this world the flavour and the bright veggies that was used. I added some garlic to the vegetables before roasting them added some more spunk:) Thank you for your wonderful website makes me hungry just reading all the recipes. I stay in South Africa and its sometimes difficult getting the ingredients that you mention in your recipes. But I google alternatives to use in stead and its turns out real good and pretty amazing dinners.
I’m glad you were able to enjoy these vegan! Thanks, Michele.
Hi! I am very interested in trying this recipe but have a couple of questions. If I am using raw corn tortillas (the ones they sell at Costco) do you think I need to cook them first before assembling the casserole? Also, I am thinking of omitting the sweet potatoes to make the casserole lighter. Would this compromise too much on the flavor? Thank you!
I’m not sure what you mean by raw corn tortillas as I only see ones already baked at the store. They should be baked, not in dough form if that makes sense? I wouldn’t suggest leaving out the sweet potatoes. If you do, you may need to adjust the other ingredients.
Thank you! I will go ahead and grill them before putting in the casserole. In reading other enchilada recipes, some call for frying the tortillas in oil before assembling
I just asked a question about whether raw corn tortillas need to be cooked before adding and leaving out sweet potatoes but forgot to ask whether this can be assembled in advance (like one day before) and then baked on the day? Thank you!
I haven’t assembled it in advance, but others may have so check the comments. I think it should work, but I would be hesitant of it being a little watery sitting with the ingredients included.
Just made this meal and it was incredible! Rave reviews from my family and meat loving boyfriend! This recipe will definitely become a part of my rotation. This is the first recipe of yours I have tried and I am so impressed. Can’t wait to try more! Thank you!
Hooray, Marissa! I’m happy to hear it.
I lov this so much! It was so good. This will be in my regular food rotation from here on out. Thank you!
You’re welcome, Kim!
This recipe is fantastic. Made twice now with just one substitute, butternut squash instead of sweet potatoes. We get a winter’s worth of squash every fall and I was tired of squash soup and found this. It’s amazing on its own, but with the Mexican brown rice it is our new favorite meal. It feeds two hungry adults and a toddler with lunch leftovers for everyone the next day. I love that it keeps well. I’m going to probably start doubling it for lunches all week. Such an awesome way to get so many different veggies in. Thank you so much!
Butternut squash would be nice too! Thanks for sharing, Amy.
I’m a new vegetarian (dragging my husband along with me) and this is one of the first recipes I tried. Delicious! I love roasted vegetables.
I hope he enjoys the journey, too!
This was delicious, and I have NO idea how you fit it into a 9″ dish! I could barely fit mine into a 9 x 13″ pan. Thoroughly delicious. Wish I would have thought to make the aji verde to accompany.
Make sure your veggies are chopped well and only the specified amount. It will bake down some in the oven. I’m glad you were able to enjoy it!
I’d like to know if I can replace or just dont put spinach in it as I don’t have any and can’t go buy some.
Hi Cynthia! You can leave it out if you like. You could increase the other veggies if you want to!
I was really excited to try this recipe but I’m sorry to say I was disappointed. It just tasted like vegetables and salsa and I was expecting much more flavor. Maybe it needs more spices than the just cumin and cilantro.
Hi Lauren, I’m sorry you didn’t love this one. The salsa you choose to use (see ingredient list) does make all the difference! Maybe try a different salsa next time?