Healthy Roasted Vegetable Enchiladas 1 poblano chile, sliced into strips 1 red bell pepper, sliced into strips 1/2 head of cauliflower, cut into 1/2-inch chunks 1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups) 1 medium onion, sliced 1 cup corn kernels, fresh or frozen 3 T heat-safe oil like grapeseed or coconut (or you can use olive oil) 1 1/2 tsp ground cumin 2 garlic cloves, pressed 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, cut in half 2 cups shredded cheese (I used a cheddar-Monterey Jack blend) sour cream, if desired Preheat the oven to 425 degrees F. Lightly oil large bar pan or large sheet pan. Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels in large mixing bowl. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, and mix everything together. After everything is coated well, spread the vegetables evenly in the bar pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir every 10 minutes. Remove pan from oven and reduce oven temperature to 350 degrees F. Prepare a Square baker (9x9x2-inch) 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.
Posted on: Fri, 20 Sep 2013 00:36:37 +0000
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