Roasted Veggie Enchilada Casserole

Ingredients

• Cauliflower

  Raw

  1 head medium or 588g

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Onions

  Raw

  1 medium or 110g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salsa

  Sauce, ready-to-serve

  2 cup or 520g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Tortillas

  Ready-to-bake or -fry, corn

  10 tortilla or 240g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Spinach

  Raw

  3 cup or 90g

• Monterey cheese

  Includes Pepper Jack

  2 cup, shredded or 226g

Directions

1. Chop cauliflower, sweet potato, peppers, and onion. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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 (press down gently if needed.) 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.
7. Make a third layer of tortillas. Top with the remaining salsa, vegetables, and cheese.
8. 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.
9. 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.

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