Roasted Vegetable Enchilada Casserole

Instructions

1. Preheat the oven
   Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper or aluminum foil for easy cleanup.
2. Prepare the vegetables
   In a large bowl, combine the diced zucchini, red and yellow bell peppers, red onion, and corn. Drizzle with olive oil, then sprinkle with cumin, chili powder, salt, and pepper. Toss until all vegetables are evenly coated with oil and spices.
3. Roast the vegetables
   Spread the seasoned vegetables evenly on the prepared baking sheets, making sure not to overcrowd them. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and beginning to brown at the edges.
4. Prepare the filling
   Remove the roasted vegetables from the oven and reduce the oven temperature to 375°F (190°C). Transfer the roasted vegetables to a large bowl and gently mix in the black beans and 1/4 cup of the chopped cilantro.
5. Assemble the casserole
   Lightly grease a 9x13 inch baking dish. Spread 1/2 cup of enchilada sauce over the bottom of the dish. Arrange half of the tortilla halves over the sauce, overlapping slightly to cover the entire dish. Top with half of the vegetable mixture, 1 cup of cheese, and 3/4 cup of enchilada sauce. Repeat with another layer of tortillas, the remaining vegetable mixture, 1 cup of cheese, and 3/4 cup of sauce.
6. Add the final layer
   Place the remaining tortilla halves on top, cover with the remaining enchilada sauce, and sprinkle with the remaining 1 cup of cheese.
7. Bake the casserole
   Cover the baking dish with foil (tent it slightly so it doesn't touch the cheese) and bake for 20 minutes. Remove the foil and continue baking for another 10 minutes, until the cheese is bubbly and beginning to brown.
8. Serve
   Remove from the oven and let stand for 10 minutes before serving. Garnish with the remaining chopped cilantro. Serve with optional toppings like diced avocado, sour cream, or lime wedges if desired.