Roasted Veggie Enchilada Casserole

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Ingredients

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-inch squares
1 medium yellow onion, sliced into wedges about ½-inch wide
3 tablespoons extra-virgin olive oil, divided
1 teaspoon ground cumin, divided
Salt
Freshly ground black pepper
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

As published by Cookie and Kate.

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