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 last night. Wow, one of few dishes everyone in my family will enjoy (two daughters 6 and 8 years old included). I made it in a bigger pan 9×13, and only did two layers. It was perfect! Will definitely become part of the rotation. At a time when we’re kind of sick of all food, this was a welcome surprise.
That’s great to hear this one is a family favorite! Thank you for your review, Becky.
This was delicious! I used broccoli instead of cauliflower and made your enchilada sauce instead of using salsa. Definitely a keeer!
I’m happy you enjoyed it, Jodi! Thank you for your review.
Made this recipe today and it was OUTSTANDING! It does take time to get it all together but worth every minute! Wonderful flavors, excellent directions and so delicious! Thanks for another awesome recipe!
I’m happy you loved it, Karen! Thank you for your review.
HI Kate,
A lot of your recipes that I make call for a 9 inch square bakig dish. Where can I find these? Most are 8 inches square.
And I love your recipes…
Thanks
Hi! I found mine at Crate & Barrel. Pyrex also has some.
Hi Kate,
Just wondering if red salsa is a must here or if I can replace it with something else? I have an terrible allergy to tomatoes and have only mastered a tomato free salsa verde and a tomato free version of your red enchilada sauce. Would the verde work or should I substitute the red salsa for your enchilada sauce?
Thanks so much, your recipes are always delicious!
Hi, I haven’t tried it without. You could try it with what you have used as a replacement in the past. I’m sorry I don’t have a replacement for you.
This is one of our favorite recipes. My daughter became a vegetarian several years ago and she’s a picky eater, so finding recipes that are healthy and taste amazing is a challenge. I do omit the onions and peppers, replacing them with vegetables she likes. The rest of our family, all omnivores, loves this recipe, too.
If I could give this recipe ten stars I would! It was absolutely gorgeous. I cheated and used shop bought salsa mixing hot with mild to get a lovely heat. I also made the cashew sour cream as recommended. It turned out great.
Wonderful, Mary! Thank you for sharing.
This recipe was excellent- no substitutions or tweaks needed. Highly recommend!
This is one of my absolute favorite meals! I’ve been a vegetarian for over 30 years and it has not always been easy to find great vegetarian recipes. This one is spectacular! So glad that I came across your recipes, I have tried many and they have all been delicious and healthy. Thank you!!
You’re welcome! I’m glad this one is a go-to for you.
Sadly this recipe wasn’t our favorite. The corn tortillas came out too mushy for our liking. I should have omitted the spinach (personal preference) and used flour tortillas instead. I would also recommend a 13×9 pan so it isn’t packed to the rim. We highly recommend the sweet potato and black bean bowl recipe from this site.
I’m sorry you didn’t love it, Stacy. Thank you for sharing your feedback.
I made it and loved it so much, I am serving as a Thanksgiving side dish! Thank you!!!!!!
You’re welcome, Jennifer!
This was excellent. I made it with siete enchilada sauce (one jar) and I recommend using the la tortilla green Chile corn tortillas because using the mission brand made things just slightly mushy. I would serve this to guests — it was that good.
This was worth the effort! I omitted the tortillas like some others posted, and made the cilantro lime brown rice to go with this and it was a wonderful blend of excellent flavors!
I also used just a quarter of a jar of mild salsa (Newman’s) and added it to one can of diced tomato w/ chillies. (added dried mustard, cumin, garlic and a pinch of smoked paprika to this mix). I didn’t drain the tomatoes so this created a nice sauce to spoon over the rice. Used just 1 red pepper and a mix of white / orange shredded cheddar. and added the cheese to the top when I removed the foil. This is a great meal for 4 people, and nice leftovers for 2!
I’m glad you love it! Thank you for sharing, Barb.
Hi- could I make ahead 1-2 days and then bake? Or better to bake and then reheat? Thank you!
Hi, I recommend to bake and reheat as desired.
Can you tell me if this reheats well, probably in a microwave? I would be making it for someone who’s recovering from surgery and would be eating it over a few days.
Hi! I have had this leftover and it’s great. I hope your friend recovers well, Margo.
I combined this and your roasted veggie enchilada recipe to make the casserole. Phenomenal! I did cut the cumin by 1/3
I love it! Thank you for sharing, Kevin.
This was so yummy!! My husband said it was one of his top-10 favorite dinners ever!! I didn’t have enough room for all the layers, though; is there any reason I can’t use a 9X13 lasagna pan to make it? Thanks! All of your recipes are fantastic! I’ve recommended your site to many people!!
I’m glad you loved it, Liz!
I’ve made at least half of all of Kate’s recipes and so far this is my favorite. My bf loves it too. I might add jalapeños next time for fun but it’s also perfect as is.
Thank you for sharing, Sarah! I appreciate your review.
I modify this a tad since we aren’t a cilantro or bean loving family. I added corn instead and it was delish! I love that as the only vegetarian in the fam the rest of my meat eater crew loves this as much as I do!
I love to hear that! Thank you for your review, Jessyka.
Delicious! Even my carnivore husband enjoyed it. I will definitely make this again.
That’s great to hear, Ann!
I made this today and it is amazing. The ultimate in comfort food. Instead of the salsa, I made enchilada sauce (also your recipe). The sweet potatoes compliment the Mexican flavors SO well! I didn’t have cauliflower so I substituted zucchini. I know this will be a go-to meal for me. Thank you so much for a delicious and healthy recipe!
You’re welcome, Mary! I’m happy to hear you enjoyed it.
Thank you for sharing this recipe. My non-vegetarian boyfriend gave it 5 stars but I felt like the sweet potato and cauliflower don’t work in an enchilada casserole and it lacked flavors. I added chili powder to try to give it more depth but it was still a bit bland.
I’m sorry you didn’t love it. I appreciate your feedback, Maddy.
This recipe is excellent! I made the same mistake as others and made with tortilla chips instead of tortillas. Still great! I am going to order your cookbook when I can stop eating this!
I’m glad you enjoyed it! Yes, tortillas and not tortilla chips :)
This was sooooo delicious!! Kate, your recipes are always a hit, esp with our toddler! I had to use a 9×11 baking dish and still turned out perfect! I mixed 1/2 enchilada sauce and 1/2 salsa, amazing. And tried the recommendation of another reviewer of adding some avocado creama, which just further elevated this amazing dish. Thank you for all of your fabulous dishes and advice!
Thank you, Hiteshi!
This was sooooo delicious!! Kate, your recipes are always a hit, esp with our toddler! I had to use a 9×11 baking dish and still turned out perfect! I mixed 1/2 enchilada sauce and 1/2 salsa, amazing. And tried the recommendation of another reviewer of adding some avocado creama, which just further elevated this amazing dish. Thank you for all of your fabulous dishes and advice!
Great! Thank you for your review.
If I use your yummy enchilada sauce instead of salsa, do I use the same amount as I would the salsa, or less?
Hi! I haven’t tried it, but you could try it. Let me know what you think!
I used the same amount as the salsa and it was delicious!
Thank you for sharing!
So delicious!!
This was SOOOO good! I think I would have called it Enchilada Lasagna! I actually think this is my favorite or your enchilada recipes! BUT I LOVE THEM ALL!!! Thanks!
I love that you enjoy them all! I appreciate your review, Fran.
Hi Kate, after using your muffin and bread recipes successfully, I finally explored what else you offer. Why didn’t I check before…lol
I made this tonight and I love how it’s loaded with veggies. I used what I had in the fridge. I like the spinach in the recipe as well. This is good for 4 large portions, so I should freeze some. Tastes delicious. It’s also nice you can prep the veggies up to 2 days beforehand. It’s simple, healthy and I’d say you wow your family and friends with this dinner. For meat lovers… some mildly spiced sausages would be great on the side I think, just a thought.
Thank you!
Hi Kate, love your recipes! Can you please include the link to the salsa recipe? Thank you!
Hi! Best Red Salsa (Ready in 10 Minutes)
This casserole is delicious! It’s my go to dinner when we have non vegetarian guests over or when I need to take a meal to a friend (after having a baby, etc).
Hi, this looks amazing!! I use your site every week to make my lunches for the week!
I am trying to keep sodium low and want to make my own salsa. I think you meant to link your favorite salsa recipe, but it doesn’t seem to have worked. Can you please share? Thank you!
I love to hear that, Ally! Thank you for your review. Best Red Salsa (Ready in 10 Minutes)
This recipe turned out super good. My hubby and I were thankful to find such a good recipe. I have made several times now and always with whatever vegetables I have on hand.
Wonderful, June! I appreciate your review.
Love this recipe. It’s very adaptable. I have made several times using a bag of frozen cauliflower instead of fresh, which, where I live is often very expensive.
I add more cumin, and a dash of cayenne to the roasting vegetables.
I have also subbed winter squash for the sweet potato, it’s all about what I have on hand on vegetable roasting day. And, vegetable roasting day is always separate from compiling and baking day. :)
Today, I made it with your enchilada sauce instead of salsa, since I didnt have any.
Thank you for sharing, CC! I’m glad you love this and my enchilada sauce.
Superb!!! Love #cookieandkate recipes!
Thank you, Patti!
Amazing, delicious! I love your recipes. Not sure how you got this one to fit in a 9″ square pan? I saved this recipe and have made a few times and changed the dish to a medium rectangular pan so I had more room to work in.
It’s in the oven! Can’t wait to eat . I love all your recipes. I’ve always have good supply of your veggie burgers in the freezer. Your pizzas are a staple . Your the best!
Our family has LOVED everything I have made from your cookbook & website. An observation I have made is…..when you choose to double (or triple) a recipe, the size of the baking dish does not change. It would be helpful to mention the size you’d recommend. Thank you!
Thank you for your feedback, Kathy.
Loved, loved, loved this recipe. Can’t wait to try another recipe of yours!
Be sure to tell me what you think! I appreciate your review, Lacey.
Loved this recipe! I used the homemade enchilada sauce instead of salsa. I made it for a pot luck at work and it was very popular on Cinco de Mayo! I was worried about the reheating because we only have a microwave but it worked just fine! I just eliminated the cheese for myself (I am vegan) no substitute and it was really delicious because of the wonderful veggie flavor! Cookie and Kate are always my go to – very reliably great!
Thank you for sharing how you made it! Enchilada sounds nice here. I appreciate your review, Barbara!
Hey hoping you can help…whole foods had no jarred salsa, only expensive fresh, so I picked up enchilada sauce instead. Will that work here??
Hi Lindsay! I know others have used enchilada sauce and didn’t mind the results. Let me know what you think!
I made this for my Dungeons & Dragons group, and it was a big hit! It’s super easy to make, and I was able to roasted the veggies and assemble the day before, and just pop it in the oven day of!
I made this dish and absolutely loved it. Will definitely include it as one of my favorite recipes. I made a few changes which included:
1. Added fresh corn on the cob (boiled corn, then cut and spread the kernels with the black beans). The corn added a nice sweetness to the dish.
2. Added roasted yellow squash to the mix of oven roasted veggies.
3. I used Mateo’s Gourmet Salsa (a red salsa) on the bottom layer, and Salsa verde (green salsa) on the second layer. I loved the combo of both together in the dish!
Thanks for sharing this delicious recipe, our family loved it too!
Thank you for sharing how you made this work for you, Abbey! I appreciate your review.
I made this with your homemade enchilada sauce and loved it! Now I can’t find your enchilada sauce recipe. Where did it go?
Hi! How to Make Enchilada Sauce.
This was delicious! Roasting the vegetables added a richness to the flavor. I made it mostly like the recipe, but used broccoli instead of cauliflower, and used enchilada sauce instead of salsa. (After all, you titled it enchilada casserole.)
Great to hear, Orval! Thank you for your review.
I made this and it was absolutely delicious! The only change I made was using enchilada sauce instead of salsa, as I haven’t found a salsa I like (and sadly, one member of the family has a garlic sensitivity). This was a HUGE hit. Can’t wait to make again this week!
This recipe looks amazing. I had a quick look at the nutrition of the meal and I noticed how high the sodium is. I was wondering is there was a particular ingredient that caused this so I could find a low sodium substitute (so the whole family can eat this). Thanks
Hi, More on my Nutrition Disclaimer. You can always admit the salt and ensure you use low sodium or no added sodium ingredients.
I have been making this casserole – vegan – for months now. The only thing I change is to use plant based cheddar cheese alternative (Whole Foods 365 brand is great). I get rave reviews every time! Thank you so much for this recipe!
You’re welcome, Patty! Thank you for your review.
This was my first try to cook a healthy and tasty plant based meal after my wife cooked for our family for 42 years. The instructions were easy to follow, thank you. We were both pleased with the variety of flavors and the opportunity to enjoy a hearty healthy meal. While just tasting our first few bites my wife said this is definitely a recipe to keep and make again.
Thank you!
You’re welcome, Kent! I appreciate your review.
Looks good, I am wondering why I cannot place all veggies on one pan to roast in oven?
Hi Lisa, There are a lot of veggies for this recipe and you want to make sure they cook evenly.