Gluten-Free Vegetable Enchilada Casserole

Vegetables are roasted until tender then layered in between salsa, cheese and corn tortillas for a fun take on classic Mexican enchiladas.

Serves: 10Prep: 20 minutesCook: 50 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 10


  • 2 cups cauliflower, cut into ½” chunks
  • 2 cups sweet potato, peeled and cut into ½” cubes
  • 1 red bell pepper, cut into 1” pieces
  • 1 green bell pepper, cut into 1” pieces
  • 1 cup yellow onion, sliced into ½” wedges
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 jar Kroger® Traditional Mild Salsa
  • 9 6-inch corn tortillas, halved
  • 1⁄4 cup green onions, sliced
  • 1 can (15 oz.) black beans, rinsed and drained
  • 2 cups Monterey jack cheese, shredded
  • Sour cream, to serve
  • Fresh cilantro, to serve


  • Preheat oven to 400°F. Line large baking sheet with parchment paper or non-stick aluminum foil.
  • On baking sheet, spread cauliflower, sweet potato, red bell pepper, green bell pepper and onions. Drizzle with olive oil; season with cumin, chili powder, salt and pepper. Toss to combine. Bake 30 minutes, tossing halfway through, until tender.
  • Reduce oven to 350°F. Prepare 9”x9” baking dish with non-stick cooking spray.
  • On bottom of dish, spread ½ cup salsa. Over salsa, layer a single layer of tortilla pieces, half the green onions, half the beans, one third the cheese, half the vegetables, a second layer of tortilla pieces, remaining green onions, half of the remaining salsa, remaining beans and half the remaining cheese.
  • Add a third layer of tortilla pieces. Top with remaining salsa, remaining half of vegetables and cheese. Bake 20 minutes. Serve warm with sour cream and cilantro.