1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 medium onion, halved and slivered
1 cup corn kernels, fresh or frozen
3 T heat-safe oil like grapeseed or coconut
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
1/2 cup chopped fresh cilantro
2 cups homemade or store bought salsa/pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
9-10 corn tortillas, halved (try making homemade tortillas!)
2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
sour cream and thinly sliced scallions (green onions) for garnish, if desired
Instructions
Preheat the oven to 425 degrees F. Lightly oil a large shallow
roasting pan or rimmed cookie sheet.
Place poblanos, red bell peppers, cauliflower, sweet potato, onion,
and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle
the cumin and minced garlic over top. Add a generous pinch or
two of salt and black pepper, then use your hands to mix
everything together. After everything is coated well, spread the
vegetables evenly in the pan.
Roast for 30-40 minutes until vegetables are tender and begin to
brown in spots. Stir or shake the pan every 10 minutes for even
roasting. Remove pan from oven and reduce oven temperature to
350 degrees F.
Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick
spray.
In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of
salsa into the bottom of the baking pan. Add a layer of tortilla
pieces, to completely cover the salsa. Top with 1/3 of the
vegetables, a handful of spinach, and 1/3 of the cheese. Make a
second layer of tortilla, salsa, vegetables, spinach, and cheese. Top
with with a layer of tortillas, salsa, vegetables, and cheese. Cover
with aluminum foil.
Bake for 20 minutes. Remove the foil and bake another 10
minutes, until cheese is melted and everything is heated through.
Let it sit for 5 minutes and cut into squares. Serve with sour cream
and a sprinkle of sliced scallions.
Originally Submitted
3/29/2012
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