Roasted Vegetable Stacked Enchiladas

Serving 6 people

45 min


  • cauliflower 1 medium head cauliflower, chopped into florets
  • corn tortillas 12 corn tortillas, halved
  • jack cheese 1 cup Jack cheese, grated
  • mild cheddar cheese 1 cup mild cheddar cheese, grated
  • olive oil ΒΌ cup olive oil, separated
  • orange bell pepper 1 orange bell pepper, cut into matchsticks
  • pasilla pepper 1 pasilla pepper, cut into matchsticks
  • red bell pepper 1 red bell pepper, cut into matchsticks
  • salsa 1 (16-ounce) jar salsa (or homemade salsa)
  • sea salt 1 teaspoon sea salt
  • sweet potato 1 medium sweet potato, chopped
  • yellow onion 1 medium yellow onion, diced
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How to make it

  1. Preheat the oven to 375 F and line 2 baking sheets with parchment paper.
  2. Place the chopped vegetables in a large mixing bowl and drizzle with olive oil, salt and chili powder. Toss everything together so that the vegetables are coated in oil and seasoning.
  3. Spread the vegetables over the two baking sheets and bake for 20-30 minutes, or until golden-brown and cooked through. Lower the oven temperature to 350F.
  4. Pour cup of salsa into the bottom of a large casserole dish and spread it around. Arrange 8 of the corn tortilla halves (or 4 whole corn tortillas) in the bottom of the casserole dish (its okay for the tortillas to overlap).
  5. Add 1/3 of the roasted vegetables, followed by 1/3 of the grated cheese and 1/3 of the salsa. Repeat for two more layers using the remaining ingredients, ending with the roasted vegetables and grated cheese as the top layer.
  6. Place the casserole dish on the center rack of the oven and bake for 30 minutes, or until the cheese is melted.
  7. Remove from the oven and allow enchiladas to cool at least 20 minutes before cutting into squares and serving. Note: If transporting the enchiladas, allow them to cool to room temperature, then cover with plastic wrap or foil.