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Roasted Vegetable Enchilada Casserole

Nora
  • 80 minutes
  • Serves 6

INGREDIENTS

(2) 12-ounce bags frozen cauliflower

2

medium sweet potatoes, peeled and chopped into 1 inch cubes

1

medium red onion, chopped small

2 tbsp

vegetable broth

2 tbsp

flour, gluten-free if needed

3 tbsp

chili powder

1/2 tsp

cumin

1/2 tsp

garlic powder

1/2 tsp

onion powder

1/2 tsp

oregano

6 oz

can tomato paste

2 cups

vegetable broth

1/2 tsp

salt, or to taste

15 oz

can black beans, drained and rinsed

2 cups

fresh baby spinach, chopped

12

corn tortillas, cut in half

2

avocados, chopped

chopped cilantro, optional