Step 1

Preheat the oven to 400 degrees F.

Step 2

Grease a large baking sheet or line with parchment paper. Add the cauliflower florets, peeled and chopped sweet potatoes and the chopped red onion. Drizzle with olive oil and stir to coat the vegetables.

Step 3

Place the pan in the oven and roast for about 30 minutes, until the sweet potatoes are fork tender. Remove from the oven and reduce heat to 350 degrees F.

Step 4

Add 1/2 cup of enchilada sauce to the bottom of a 9x13 inch casserole dish.

Step 5

Place a single layer of the halved corn tortillas, then 1/2 of the roasted vegetables, 1/2 of the chopped spinach, and 1/2 of the black beans.

Step 6

Drizzle about 1/3 cup sauce over the mixture, then add another layer of corn tortillas.

Step 7

Now add the rest of the vegetables, spinach and black beans. Cover with a final layer of corn tortillas, and pour the rest of the sauce over the top, evenly. Sprinkle with non-dairy cheese, if desired.

Step 8

Cover with foil and bake for 20 minutes. Uncover, and bake for another 10 minutes. Remove from oven and serve hot, with cilantro, vegan sour cream, or avocado chunks if desired.