Name: Roasted Veggie Enchilada Casserole
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 6 to 8 servings
Ingredients: 1/2 medium head of cauliflower, cut into 1/2-inch chunks; 1 large sweet potato, peeled and cut into 1/2-inch cubes (about 2 cups); 2 red bell peppers, cut into 1" squares; 1 medium yellow onion, sliced into wedges about 1/2" wide; 3 tablespoons extra-virgin olive oil, divided; 1 teaspoon ground cumin, divided; Salt; Freshly ground black pepper; 2 1/4 cups (18 ounces) red salsa, either homemade or jarred*; 1/2 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 1/2 cups cooked black beans; 2 big handfuls (about 2 ounces) baby spinach leaves; 2 cups shredded Monterey Jack cheese