"I am a preschool teacher and one year during Teacher Appreciation Week, the families in my class made me a complete dinner to take home for Friday night. It was a Mexican themed meal and included chips, salsa, guacamole, dessert, and an amazing casserole. I finally got the recipe from the mom who made it and I am happy to share it here!" - Wendy Cannon, a cooking instructor at the Dr. Yum Project Kitchen
Preheat oven to 400 degrees. Spread all veggies, except spinach, in a single layer on two baking sheets. Toss with olive oil, salt, and pepper. Roast veggies for 40 minutes, turning once halfway through. When done, scrape veggies into a large mixing bowl and turn oven temperature down to 350 degrees. Add garlic, spices, and black beans to the veggie mixture.
In a 13 x 9 casserole dish, pour about 1/4 jar salsa to coat the bottom. Line with corn tortillas, cutting and piecing into a single layer. Spread half the roasted veggies on layer of tortillas, spoon 1/4 jar of salsa on veggies and top with 1 cup of cheese. Add another layer of tortillas, the other half of the veggies, 1/4 jar salsa, and another cup of cheese. Add final layer of tortilla, remaining salsa, and cheese.
Bake at 350 for 30-40 minutes. Serve with optional avocado, sour cream, and cilantro.