• prep: 45 min
• cook: 1 hr
• total: 1 hr 45 min

servings:

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.

• 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

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