Roasted Veggie Enchilada Casserole
It’s about time you met the vegetarian option at my family’s Thanksgiving—and it’s Mexican! When I stopped eating meat several years ago, my mom was totally flummoxed on how to feed me. Granted, I was already a full-grown adult at this point, but she’s my mom and she likes to make sure I’m well fed.
Mom has a small repertoire of go-to recipes, and while we were growing up, Mexican “lasagna” was one of them. I always refused to eat it because I didn’t like ground beef (picky little Kate strikes again).
When I came across this recipe for a stacked enchilada casserole full of roasted vegetables and spinach, I sent it her way. It was a hit with the whole family, and so it joined her repertoire of recipes. She makes it (or just the roasted vegetables) for Christmas and birthdays, too.
Of course, I couldn’t help but tinker with the original recipe. I simplified the veggies a bit and divided them across two pans for maximum caramelization. Then I added some black beans for protein, and discovered that Monterey Jack produces an infinitely better end result than cheddar does.
I wasn’t really sure what to call this one—Mexican casserole? Enchilada casserole? Stacked enchiladas? I’m leaning toward enchilada casserole at the moment, even though this recipe calls for salsa instead of enchilada sauce. I tried it with both, but it’s easier to make and turns out better with salsa.
I hope this one’s a hit at your house! If you love it, don’t miss my roasted sweet potato and black bean enchiladas in my cookbook.