Ingredients
Vegetables and Seasonings
- ½ medium head of cauliflower, cut into ½-inch chunks
- 1 large sweet potato, peeled and cut into ½-inch cubes (about 2 cups)
- 2 red bell peppers, cut into 1-inch squares
- 1 medium yellow onion, sliced into wedges about ½-inch wide
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon ground cumin, divided
- Salt, to taste
- Freshly ground black pepper, to taste
Salsa and Herbs
- 2 ¼ cups (18 ounces) red salsa, either homemade or jarred
- ½ cup chopped fresh cilantro, plus extra for garnish
Other Ingredients
- 9 to 10 corn tortillas, halved
- 1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
- 2 big handfuls (about 2 ounces) baby spinach leaves
- 2 cups shredded Monterey Jack cheese
Instructions
- Roast the veggies: Preheat your oven to 400°F. Line two large rimmed baking sheets with parchment paper. On one sheet, combine cauliflower and sweet potato; on the other, bell peppers and onion. Drizzle half of the olive oil and half of the cumin on each pan, sprinkle with salt and pepper, then toss to coat evenly. Bake the veggies for 30–35 minutes, tossing and swapping pans halfway through, until tender and caramelized on edges.
- Prepare to assemble: Lower the oven temperature to 350°F and lightly grease a 9-inch square baking dish. Stir the chopped cilantro into the salsa to infuse freshness.
- First layer: Spread ½ cup salsa evenly on the bottom of the baking dish. Layer halved tortillas to cover the salsa completely. Top with half the black beans, one-third of the roasted vegetables, half of the spinach, and one-third of the cheese.
- Second layer: Add another tortilla layer, pressing gently to compact the layers. Spread half of the remaining salsa on top, add the rest of the beans, half the remaining vegetables, all the remaining spinach, and half the remaining cheese.
- Third layer: Add a final tortilla layer, again pressing down gently. Spread with the remaining salsa, vegetables, and cheese to complete the layers.
- Bake the casserole: Cover the dish with parchment paper or foil tented in the center to allow steam to escape. Bake for 20 minutes, then remove the cover and bake for an additional 10 minutes until hot and bubbly.
- Rest and garnish: Let the casserole cool for 10 minutes to set and stabilize. Sprinkle with extra chopped cilantro before serving for a fresh finish.
Notes
- Roasting the vegetables up to 2 days in advance saves time on the day you assemble the casserole.
- Use mild or medium salsa depending on your spice preference.
- Corn tortillas can be lightly warmed before layering to make them more pliable.
- Substitute Monterey Jack cheese with a blend of cheddar and Monterey Jack for a sharper flavor.
- This dish can be made gluten-free by ensuring corn tortillas are certified gluten-free.
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
