- prep: 45 min
- cook: 1 hr
- total: 1 hr 45 min
Summary
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
- 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
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info

- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 290 % Daily Value *
- Total Fat: 19 g 29.12%
- Saturated Fat: 8 g 40.93%
- Trans Fat: 0 g %
- Cholesterol: 34 mg 11.17%
- Sodium: 1135 mg 47.3%
- Calcium: 345 mg 34.46%
- Potassium: 308 mg 8.79%
- Magnesium: 0 mg 0%
- Iron: 2 mg 11.19%
- Zinc: 0 mg 0%
- Total Carbohydrate: 16 g %
- Dietary Fiber: 5 g 19.39%
- Sugar: 4 g
- Protein: 14 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 28.76%
- Vitamin C 8.13%
- Vitamin D 2.07%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat3
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch1
- Exchange - Vegetables1
- Exchange - Lean Meat2
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy1 c
- MyPlate - Protein Total1 oz-eq