Roasted Veggie Enchilada Casserole

cookieandkate.com

tricia

subheading: Roasted veggies:

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″ squares

1 medium yellow onion, sliced into wedges about ½″ wide

3 tablespoons extra-virgin olive oil, divided

1 teaspoon ground cumin, divided

Salt

Freshly ground black pepper

subheading: Remaining ingredients:

2 ¼ cups (18 ounces) red salsa, either homemade or jarred*

½ cup chopped fresh cilantro, plus extra for garnish

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

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