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.
I made this dish for my vegetarian sister, and she loved it. So did her husband. Great dish!
This recipe sounds delicious! My daughter is planning on cooking this for a potluck. How would this be reheated the best way? At 400 degrees for 20 min?
Hi Isabelle! I haven’t tried reheating it in the oven. Usually reheating is at a lower temperature, but I can’t say for sure without trying it. If you try it, I would suggest covering it so the top doesn’t get over done.
Love this! So delicious and nutritious! Lunch today, breakfast tomorrow.
This is a fantastic recipe! Love all the veggies and it truly feels more like a lasagna (the way the tortillas cook down and somewhat feel like lasagna noodles). My meat loving husband even likes this dish – hence why it’s now in our recipe rotation!
Delicious! We made this last week and loved it.
The casserole seemed to lack “something” (maybe we would have liked it better with enchilada sauce), so I made an avocado crema (avocado, sour cream, cilantro, lime, garlic, salt). That really put it over the top and I highly recommend it.
I make it with medium enchilada sauce instead of the salsa and it’s really good. It has a nice kick.
Can this casserole be frozen, uncooked, then thawed and cooked according to original directions?
Also, can it be frozen after cooking, then thawed and reheated?
Thank you.
Hi! I don’t have all of those details for you, sorry. I do know others have enjoyed it after it’s been frozen.
Hi! Did you ever try freezing this? I was wondering the same thing!
Thanks for this simple and delicious recipe! I used fire roasted salsa and vegan cheddar shreds and served with vegan sour cream and avocado. My 2.5 year old and 8 month old girls loved it, too!
Thank you for this easy and yummy recipe. Made for a perfect lazy Friday night healthy dinner!
Yummy! As usual, most recipes I have tried I have liked a lot!
And the other great thing is, was before I found Cookie&Kate, I would have come home hungry and just ate cheese and crackers for dinner. Now, I am more patient to wait and cook good food!
Oh, that makes me so happy to hear! Thank you, Anita.
Delicious and inventive, thank you!
You’re welcome, Grace!
Fantastic! Made in a 9×16 pan, 2 layers instead of 3 and the cooking time was about the same. I like this as much as Kate’s Veggie black bean enchiladas (and I took the time to make her enchilada sauce). This one came together a bit quicker for me, and depending on my time/mood, sometimes it’s great to layer the tortillas, rather than rolling them up.
This is over the top delicious! We enjoyed it right out of the pan with no additional toppings! I used Hatch Valley 505 Green Chile Salsa. I am always impressed with your recipes! I love your book. You should write another one!
Thank you for your review, Victoria! I’m happy to hear that.
This recipe was so easy, healthy, and tasted fantastic.. Even my husband liked it so much. Thank you for your creativity and simplicity. amazing
You’re welcome, Courtney! I’m excited you loved it.
Delicious dish! Thank you Kate
Can you make this dish without the tortillas? I tried the vegetarian enchiladas a week or so ago and it still was soggy when I had the left overs. . .and I don’t like soggy bread products.
Hi! Sure, but you won’t have much structure.
Did it this way without the tortillas last night. Used less salsa and less cheese. Used it as a taco filling. Tasted great!
Loved the recipe and more importantly the wife did too. Will definately cook it again with maybe a bit more cheese.
Great! Thank you for your review, Taylor.
Hi Kate, will it be okay if I used flour tortillas instead of corn tortillas for the recipe? Thank you!
Hi! Sure, but they tend to run larger so you may need less of them.
Could I use frozen spinach that I thawed and squeezed the liquid out of to replace the fresh? I have some sitting in my freezer that needs a home and this sounds SO good!
Hi!I Fresh works best here, but that may work. Let me know how it turns out for you!
This was sooo good! My husband asked that I make it once a week. Yum!
Hi Kate: I have made this recipe twice and my family really loved it. I made it according to your recipe the first time in a 9″ square pan as you stated. However even flattening down the layers as you suggested didn’t help it was overflowing. Second time I made it in a 9×16 pan and it was perfect. Also you don’t mention the size of the corn tortillas. I used medium.
Delicious, like a Mexican lasagna. The whole family loved it!
This is DELICIOUS. Everyone at the dinner table loved it. Topped it with some green onions from the garden and some diced avocado and it was perfect. The recipe takes a bit of time to make, but I knew it would be worth it as Kate’s recipes have always been wonderful. Thank you for creating healthy but tasty vegetarian meals!
Thank you for taking the time to comment and review, Callie! I’m delighted you loved it.
Loved this dish!
I just noticed the sodium is 58% in your nutrition facts. Is this correct? Any suggestions to reduce?
I had the same question, and I think the high sodium content comes from the pre-made salsa, the canned black beans, and the cheese. I think if you use low-sodium varieties of these items, the sodium level would be more acceptable. My husband has high blood pressure, so i try to make as many low-sodium recipies as possible.
Hi Janine and Deanna, Deanna is correct. I think the salsa is the main culprit. I based the nutrition information on Trader Joe’s Salsa Autentica. If you can find a low-sodium salsa, that would help, or you could make my salsa recipe and keep salt to a minimum (start with low-sodium tomatoes). Hope that helps!
Made it and loved everything about it. Could only find monteray jack with jalapeño in it. Nice and not too overpowering. Instructions easy; ingredients easy. Makes a lot, so plan on freezing some for future. Lots of great flavours infused with those vegetables.
Wonderful, Sandy! Thank you for sharing.
I am eating leftovers for breakfast and wanted to leave a comment. This recipe is SOOO GOOOD! I followed recipe exactly, except added a little homemade taco seasoning to my roasted veggies, and used a 9×13 dish to bake, which allowed 8 large portions. I love how it’s so loaded with veggies, and has so much flavor!! I can’t wait to make again and share with other family members, as this would be a great dish to make ahead for someone who needs it.
This was sooo yummy! My husband and I loved it! Only thing different I added was some pepper jack cheese. I will definitely make this again.
Great to hear, Laura! Thank you for your review.
This is my new favorite dinner! So flavorful and loaded with veggies. It was delicious topped with salsa and avocado!
This turned out amazing! My husband and I loved it, and it was relatively easy and switched up the usual veggies we use, which was a welcome change. I do recommend a larger dish than 9″x9″, though.
Good hearty meal.
Thank you, Keaton!
Made it vegan with using plant based cheese. I used what I had on hand which was a mozzarella and parmigiana blend and reduced the cheese by half to 1 cup. It was fantastic and I shared with my sister who is also a vegan and she loved it so much they made it the following week again!! I am bringing it over to a non-vegan party today. Yum.
Sounds delicious, Jill! Thank you for sharing.
I made this for dinner with various veggies I had on hand- butternut squash, potato, zucchini, carrot, onion, and beet. It was delicious!! Amazing recipe. I wouldn’t use the beet again in case anyone is wondering.
Thank you for your comment because I was wondering what I could use in place of the spinach with a similar result.
Does this freeze well, and if so, any recommendations for cooking-thaw first?
Hey Kate, I did this once and absolutely loved it! Gonna make it again this week :)
I noticed that your hommade salsa isn’t linked though. Could you do that please?
Best Red Salsa (Ready in 10 Minutes) here you go!
I added black beans, chili powder and some charred corn and subbed enchilada sauce for salsa. Veggie mixture is fabulous! I roasted veggies one day and assembled the next making quick work of this delicious casserole
I’ve made this a few times, doubling the recipe and using a 9×13 pan. It is almost overflowing, but it is such a hit (even with the meat eaters),we need to have leftovers. Thanks for sharing this.
You’re welcome, Louise!
This was wonderful! Thanks for the recipe! Full of flavor and veggies.
Love this recipe – thank you! I’ve made it twice for my family and it is a hit. What kind of square casserole dish do you have in this photo? I need a new one this size.
Thanks!
Kerry
Hi! It’s from Crate & Barrel. :)
Awesome dish! But don’t know how you got all of the ingredients in a 9in pan, I used a 9×11 and still was loaded. Only changed tortillas from corn to flour.
Hi Bonnie! How small did you chop your ingredients and did you use larger than called for? There are a lot of veggies, but shouldn’t have overwhelmed a 9×13 dish.
I’ve made this 4-5 times now. So good! I use Hatch Medium or Spicy red enchilada sauce, which I think probably beats most salsas for this kind of dish, and I use more cheese.
Delicious!! I roasted broccoli, carrots, and onions. Omitted the beans and added crumbled tempeh instead. I also made an enchilada sauce using this recipe rather than using salsa. Very flavorful and filling! https://capital-fly.pro/enchilada-sauce-recipe/%3C/a%3E%3C/p%3E
Don’t know if it was I was hungry so I made lots of roasted veggies… what I had on hand but… Wow, does this get tall. It was so satisfying. I could’ve baked it a bit longer but, like I said… I was hungry. Yum again.
My entire family loves this recipe – we have it almost every week!
I love that, thank you for sharing!
Hi!
I was about to make your recipe, but I bought corn tortilla chips instead of tortillas, my mistake! Do you think they might work? I love your recipes and I have one of your books, thanks so much!
Hi Gina! I don’t think you will get the same result and will be hard to layer.
Thanks Kate!
You were absolutely right! I tried it, but it’s not the same. Next time I’ll have the correct ingredients on hand!! I might add a dollop of Greek yogurt when I serve it!
Love your book and your recipes!
Gina
Could I incorporate scrambled eggs somehow to make this more of a breakfast casserole?
I’m not sure about incorporating. But, you could serve some on the side.
This turned out so well! Yum :)
Wonderful, Julie! Thank you for you review.
This is one of my favorite dishes! I
have made as written and love it but tonight I used lime/garlic salsa and 3 large whole wheat tortillas. Soooo good! I have recommended this recipe to several friends.
That’s great, Melissa!
Great recipe – but if I want to cook this ahead and heat up on the day at what stage should I put it in the fridge please?
Hi, I recommend cooking after you assemble so the salsa and vegetables don’t release moisture as they sit.
It was delicious! I made it vegan and gluten-free by using corn tortillas and vegan Monterey Jack cheese. It was enjoyed by all!
It is amazing how your recipes never disappoint. This was an exceptional casserole. Absolutely loved it. So good. Thanks
I’m glad you enjoyed it, Carol!
What could I replace the spinach with? My family doesn’t like spinach but likes most other vegetables. Thank you.
Hi, you could omit and increase the other vegetables some if you like.
Hi Kate,
Can this dish be made a few days in advance and then baked when ready to eat?
Hi Lucy, You can roast the vegetables in advance and then assemble it. I wouldn’t suggest assembling without baking for a few days as the salsa may make it watery as it sits.