Layered Roasted Veggie, Sweet Potato and Black Bean Tortilla Pie

It’s Meatless Monday, and here is a Mexican influenced dish from Ambitious Kitchen that is full of yummy veggies!

Ingredients (serves 6):

  • 2 medium sweet potatoes, cubed
  • 2 bell peppers, seeds removed and diced
  • 1/2 head of cauliflower, chopped
  • 1 zucchini, sliced in half and quartered
  • 1 Tablespoon olive oil
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • pinch of cayenne pepper, if you like some heat
  • freshly ground salt and pepper
  • 1 (15 oz) can vegetarian refried black beans (any kind will work)
  • 4 low carb or whole grain tortillas
  • 1 1/2 cups shredded cheese
  • Toppings, if desired: avocado/guacamole, cilantro, hot sauce

For the enchilada sauce:

  • 1 teaspoon olive oil
  • 1 yellow onion, finely diced
  • 3 cloves garlic
  • 3 tablespoons chili powder
  • 1 1/4 teaspoon cumin
  • 1/2 teaspoon oregano
  • 3 cups tomato sauce
  • 2/3 cup water
  • salt and pepper, to taste


  1. Preheat oven to 400 degrees F.
  2. Add all veggies to a large bowl and drizzle olive oil on top. Sprinkle chili powder, cumin, cayenne pepper and salt and pepper on top. Use your hands to toss the veggies to evenly distribute the spices and oil. Dump veggies onto a large baking sheet and evenly spread out to the edges. Roast in the oven for 20 minutes. Once done roasting, reduce oven heat to 350 degrees F.
  3. While the veggies are roasting, prepare the enchilada sauce: In a large saucepan or skillet, heat olive oil over medium high heat. Add in onions and cook, stirring frequently until they become translucent, about 5 mins. Add in garlic, chili powder, cumin, and oregano and cook for 30 more seconds. Add in tomato sauce and water; stir well to combine. Reduce heat to medium-low and simmer sauce for 20 minutes or until thickened up a bit. Add salt and pepper to taste.
  4. Spray a 2 quart circular dish, cake pan or spring foam pan with nonstick cooking spray. Add 1/2 cup enchilada sauce to the bottom of the pan and add a tortilla, spread about 1/2 cup of refried beans on the tortilla then top 1/4 of the roasted veggies, add 1/2 cup of enchilada sauce then sprinkle 1/3 cup of cheese on top. Repeat 3 more layers, then pour remaining enchilada sauce on top with remaining cheese.
  5. Bake in the oven for 20-30 minutes or until cheese is melted and a little golden around the edges. Let the casserole sit for 5-10 minutes before serving.
  6. Serve and enjoy. Top with some or all of the optional toppings.

To make gluten free: Use corn tortillas instead. You may need to layer them a bit and use a few more since corn tortillas are typically much smaller. Check out this recipe as an example of how to layer them.

Feel free to use whatever vegetables you have on hand, this is great for mixing and matching. Corn would be delicious as well as any seasonal squash during the winter months.