Thursday, May 23, 2013

stacked roasted vegetable enchiladas






Pinterest is my favorite cookbook. I've discovered quite a few great recipes and the number of ones to try are endless.

This recipe is from Perry's Plate and turned out really good. It's loaded with fresh veggies and can be made even healthier by using less cheese and forgoing the sour cream. Chopping and roasting the veggies was a bit labor intensive but totally worth it for a delicious healthy meal. 


vegetables chopped 
 vegetables roasted
 stacking the enchiladas
ready for the oven


Stacked Roasted Vegetable Enchiladas

ingredients:

1 poblano chile, cut into matchsticks
2 red bell peppers, cut into matchsticks
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, halved and slivered
1 cup corn kernels, fresh or frozen
3T Olive oil
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper

1 15oz  can of black or pinto beans
2 cups homemade or store bought salsa/pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
3-4 large flour tortillas, halved
1.5 cups shredded cheese (I used a cheddar-Monterey Jack blend)
sour cream and thinly sliced scallions (green onions) for garnish, if desired

directions:

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. Spread 1/3 of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/2 of the vegetables, half the beans  a handful of spinach, and 1/2 of the cheese. Make a second layer of tortilla, salsa, vegetables, beans,  spinach, 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 before serving. Serve with sour cream and a sprinkle of sliced scallions.

Adapted from Perry's Plate Recipe (here)

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