Enchilada Casserole
Back in college, I used to whip up this dish all the time! It's loaded with nutrients, super satisfying, and stays good in the fridge for days. Give it a try!
INGREDIENTS
½ medium head of cauliflower, diced
1 large sweet potato, diced
4 Anaheim peppers, diced
1 medium yellow onion, cut into strips
2+2 tbsp extra-virgin olive oil
1 tbsp ground cumin
2 tsp chili powder
1 tsp cinnamon
salt
freshly ground black pepper
18 oz hot salsa + ½ cup hatch green chills, mixed
¼ cup cilantro, chopped
9 to 10 corn tortillas**, cut into fourths
1 can (15 oz) black beans, drained + rinsed- [1 ½ cups cooked black beans]
6 oz baby spinach leaves
2 cups shredded pepper jack cheese
DIRECTIONS
ROASTED VEGGIES:
Line two large baking trays with aluminum foil or parchment paper. Preheat the oven to 400F.
On one pan, toss the cauliflower and sweet potato with 2 tbsp of olive oil. Mix in half of the cumin powder, chili powder, and cinnamon. Salt to taste.
On the other pan, toss the peppers and onions with 2 tbsp of olive oil. Mix in the other half of the cumin powder, chili powder, and cinnamon. Salt to taste.
Bake for 35 minutes, tossing the veggies at the 17 minute mark. Remove from the oven, mix both pans together, and set the veggies aside for cooling. Reduce the oven to 350F.
THE CASSEROLE
Grease a 9x9 baking dish. Spread ½ cup of salsa on the bottom.
Add in a layer of the tortilla pieces using ⅓ of the available pieces. Then layer ½ of the beans, ⅓ of the roasted veggies, ½ of the spinach, and ⅓ of the cheese.
Make another layer of the tortilla pieces, using ½ of the remaining pieces. Make sure to press down.
Cover with half of the remaining salsa, the rest of the beans, half of the remaining veggies, rest of the spinach, and lastly half of the remaining cheese.
Make the last layer of the tortilla pieces- pressing down to make room.
Top with the last of the salsa, roasted veggies, and cheese.
Tent this casserole with aluminum paper, and bake for 25 minutes,
Remove the foil and bake for another 10 minutes- checking to see if the cheese is colored to your liking.
Remove from the oven and let set for at least 15 minutes. Garnish with cilantro and enjoy!
*This keeps for a week in the fridge.
