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Roasted Veggie Enchilada Casserole
Ingredients (14)
- 1/2 medium head of cauliflower, cut into 1/2-inch chunks
- 1 large sweet potato, peeled and cut into 1/2-inch cubes (about 2 cups)
- 2 red bell peppers, cut into 1" squares
- 1 medium yellow onion, sliced into wedges about 1/2" wide
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon ground cumin, divided
- Salt
- Freshly ground black pepper
- 2 1/4 cups (18 ounces) red salsa, either homemade or jarred*
- 1/2 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 1/2 cups cooked black beans
- 2 big handfuls (about 2 ounces) baby spinach leaves
- 2 cups shredded Monterey Jack cheese
Directions
Learn how to make this recipe at Cookie and Kate