Roasted Veggie Enchilada Casserole

Ingredients

• Cauliflower

  Raw

  2 cup chopped, or 214g

• Sweet potato

  Raw, unprepared

  2 cup, cubes or 266g

• 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

  8 tbsp or 8g

• Tortillas

  Ready-to-bake or -fry, flour

  9 tortilla, medium or 414g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Spinach

  Raw

  2 cup or 60g

• Cheddar cheese

  2 cup, shredded or 226g

Directions

1. Preheat the oven to 400°F. Line two large, rimmed baking sheets with parchment paper.
2. Place cauliflower and sweet potato on one pan, and bell peppers and onion on the other. Drizzle each with half of the olive oil and cumin, then season with salt and pepper.
3. Toss vegetables to coat, arrange in a single layer, and roast for 30-35 minutes, tossing and swapping pans halfway through.
4. Reduce oven heat to 350°F. Grease a 9" square baking dish.
5. Stir cilantro into salsa and pour one-fourth of the mixture into the bottom of the baking dish. Layer with halved tortillas to cover salsa.
6. Add half of the beans, a third of the vegetables, half of the spinach, and a third of the cheese. Repeat with another layer of tortillas, half of the remaining salsa, all remaining beans, half of the remaining vegetables, all remaining spinach, and half of the remaining cheese.
7. Finish with a final layer of tortillas, remaining salsa, vegetables, and cheese.
8. Cover with parchment or foil. Bake for 20 minutes, uncover, and bake for an additional 10 minutes.
9. Cool for 10 minutes before serving.