Tuesday, November 12, 2013

Stacked Roasted Vegetable Enchiladas

1 Poblano Chile, cut into matchsticks (leave this out if you don't like it spicy)
2 Red bell peppers, cut into matchsticks
1/2 head cauliflower, cut into chunks
1 sweet potato, peeled, cut and cubed
1 onion, halved and slivered
1 C frozen corn
3 TBLS coconut oil
1 1/2 tsp ground cumin
2 cloves garlic, pressed
1/2 C chopped fresh cilantro
2 C salsa (we used pico de gallo)
2 big handfuls of spinach
9-12 Corn tortillas
2 C shredded cheese (we used 1/2 Cheddar 1/2 Monteray Jack)
sour cream
green onions

Preheat oven to 425.  Place poblano chile, peppers, cauliflower, sweet potato, onion, and corn on a cookie sheet. (Hadn't added the corn from the freezer when I took the pic...still so pretty :) )

Drizzle on the oil, sprinkle with cumin and garlic (salt and pepper if desired) and mix around with your hands until coated.  Roast veggies 30-40 min, stirring every 10, until veggies are tender.  Remove from oven and lower temp to 350!
In a small bowl stir together the salsa and cilantro (we didn't add extra cilantro to our dish since it was already in our pico) Spread a small amount of the salsa on the bottom of a 9X13 pan to prevent tortillas from sticking. Tear up 3-4 tortillas and layer over the salsa.  Top with 1/3 of the veggies, a handful of chopped spinach and 1/3 of the cheese.  Repeat layer.  Salsa, tortillas, vegetables, spinach, and cheese.  1 more layer (omitting the spinach) doing tortillas, salsa, vegetables, cheese.
Cover with foil and bake for 20 minutes.Remove foil and bake another 10 until heated through and cheese is melted!

Serve square portions topped with sour cream and sliced green onions.

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