Step 1

Preheat oven to 400 degrees F.

Step 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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Repeat 3 more layers, then pour remaining enchilada sauce on top with remaining cheese.

Step 8

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. I love topping mine with avocado or guac, cilantro and a little hot sauce. Serves 6.