Wednesday, February 22, 2012

Veggie Meal

I'm going to have a lot of recipes coming at you all since I've been cooking up a STORM lately! I made these Stacked Roasted Veggie Enchiladas for dinner Sunday night and LOVED them, I will warn you though, this is not one of my "husband approved" meals, but it would be perfect for a girls night dinner. The leftovers are also very good so bonus there.

I found this recipe courteous of the all time consuming Pinterest. When I make these again I'll serve some tortilla chips and hot sauce on the side. Enjoy!

Stacked Roasted Vegetable Enchiladas via Perry's Palate

Stacked Roasted Veggie Enchiladas slightly adapted from Perry's Palate


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, cut into 1/2-inch cubes
1 medium onion, halved and slivered (I left this out as the husband hates onions, but you should add if you like!)
1 cup corn kernels, fresh or frozen (I used frozen)
3 T heat-safe oil like grapeseed or coconut (Loving using grapeseed oil)
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
2 cups homemade or store bought salsa/pico de gallo (I use 1 cup salsa and 1 cup pico)
2 ounces baby spinach leaves (about 2 big handfuls)
3-4 tortillas for layering, I used a WW version that was large so 1 tortilla was enough for each layer
2 cups reduced fat Mexican blend shredded cheese


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 1/4 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. 
Serves 4-5

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