During the summer months, I love eating fresh vegetables. Also, in my opinion, you can never go wrong with roasted vegetables! They bring such a bright, fresh flavor that is perfect any time of year! So of course I loved the idea of roasted vegetable enchiladas!
While this recipe does take some time, it doesn’t take a huge amount of work – just some preplanning! I roasted my vegetables one day and assembled everything the next. You could also buy vegetables already roasted at the grocery store deli if you’re in a hurry. While I didn’t add any squash or zucchini, I think it would be an excellent addition.
Roasted Vegetable Enchilada Casserole
½ head cauliflower
1 red pepper
1 green pepper
1-2 C fresh or frozen corn (cut off the cob if fresh)
1 sweet onion
2-3 banana peppers, sliced (optional)
2 C good quality salsa (I used Wholly Salsa Roasted Tomato Salsa)
2 C baby spinach leaves, sliced
4-8 corn tortillas (depending on their size)
2 C cheese (I used sharp cheddar)
Put cut up vegetables in a bowl, sprinkle with black pepper and olive oil, and stir throughly. Spread the vegetables out on a large cookie sheet and cook at 350 for about thirty minutes, until the vegetables are turning brown on the edges.
Once the vegetables are roasted, put them in a bowl and pour in the salsa, saving a small amount to cover the bottom of your baking dish with. Add the banana peppers and stir well.
Take a 9×9 inch casserole dish and coat the bottom with salsa (8×8 will work too, but you may have to pack everything!). Lay down 2-4 corn tortillas to coat the bottom of the pan.
Place ½ of the roasted vegetables, ½ of the spinach, and ½ of the cheese in the pan.
Add one more layer to the casserole, ending with the cheese.
Bake at 350 for 30-60 minutes, until heated through and cheese is browned on the edges.