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

Roasted Vegetables:

  • 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

Other ingredients:

  • 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)

Roast Vegetables:

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.


6 thoughts on “Roasted Vegetable Enchilada Casserole

  1. a great new product that many stores now carry would be great for this,
    its the sweet mini peppers carried in the produce sections,
    red yellow and orange thin skinned, have you tried them? they seem to cost more up front but its a big bag, actually, so less than bell peppers have been. plus they keep longer and go along way when you only grab 3 or 4 to add to something.
    they do not taste like bell peppers, and they are not hot, and have little if any seeds, nothing to trim away.
    here is one compnay I found that grows them

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