This Roasted Vegetable Enchilada Casserole is a combination of all of my favorite plant foods! Roasted cauliflower and sweet potatoes. Black beans. Spinach. A quick homemade enchilada sauce. And avocados!!! You are going to LOVE this recipe.
Now, here is a hearty plant-based meal. Serve this to non-vegetarians and you just might convert them!
This really is one of my favorite recipes, to date, that I’ve created. Sometimes recipe ideas literally come to me in my sleep or when I’m trying to go to sleep at night, that’s how I know I’m doing what I was made to do! 🙂
This was one of those recipes.
Now I know, I know, I put cauliflower in everything. But it’s so good! I can’t help myself.
So about the recipe, you do need about an hour to prepare this casserole, so it might be a better weekend meal if you are strapped for time on weekdays. Or you could prep some of it on the weekend (like maybe roasting the vegetables and making the sauce ahead of time).
But the good thing is even though there is a lot of cooking time, it’s almost all hands off. Peel and chop a few sweet potatoes, chop a red onion, put it in the oven with frozen cauliflower for 30 minutes.
While the vegetables are roasting, make the enchilada sauce (or buy store-bought).
Then assemble the enchilada casserole like so:
Finish assembling by topping it with the rest of the sauce:
Bake the enchilada casserole for 20 minutes, covered with foil, then remove foil and bake for 10 more minutes.
Serve with chopped avocado and cilantro, if desired. Easy peasy.
Try some of my other plant-based Mexican meals!
- Cauliflower Walnut Mushroom Tacos
- Sheet Pan Cauliflower Fajitas
- Instant Pot Spanish Rice
- Cauliflower Fajita Salad
If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksplantbased on Instagram. Enjoy!
A delicious Mexican themed casserole filled with roasted cauliflower and sweet potatoes, black beans and spinach. Serve with diced avocado on top and no one will miss the cheese or sour cream!
- (2) 12-ounce bags frozen cauliflower
- 2 medium sweet potatoes, peeled and chopped into 1 inch cubes
- 1 medium red onion, chopped small
- 15 ounce can black beans, drained and rinsed
- 2 cups fresh baby spinach, chopped
- 12 corn tortillas, cut in half
- 2 avocados, chopped
- chopped cilantro, optional
Preheat oven to 400 degrees.
On a large baking sheet lined with parchment paper, add the cauliflower, peeled and chopped sweet potatoes and the chopped red onion. Spray with a little water if desired to prevent burning.
Roast in the oven for about 30 minutes, until the sweet potatoes are cooked through. Reduce heat to 350 degrees.
In a medium pot, add the vegetable broth and increase heat to medium.
Whisk in the flour until a paste forms. Next stir in the spices, tomato paste and broth. Whisk until well combined.
Add salt and continue to simmer for 5 minutes, until thickened and well combined. Set aside.
Add 1/2 cup of sauce to the bottom of a large casserole dish.
Add a single layer of the halved corn tortillas, 1/2 of the roasted vegetables, 1/2 of the chopped spinach, and 1/2 of the black beans.
Drizzle about 1/3 cup sauce over the mixture, then add another layer of corn tortillas.
Now add the rest of the vegetables, spinach and black beans. Cover with a final layer of corn tortillas, and pour the rest of the sauce over the top, evenly.
Cover with foil and bake for 20 minutes. Uncover, and bake for another 10 minutes. Remove from oven.
Top with chopped avocados and cilantro, if desired, and serve.
-This recipe freezes well. Simply prepare the casserole up to the point of baking it and freeze. When you are ready to cook it, let it thaw if possible in the fridge overnight, and then bake at 350 degrees until heated through.
-For low fat, omit the avocados.
-To make this recipe easier, use store-bought enchilada sauce. Just watch out for added oils and sugar.
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