Stacked Roasted Vegetable Enchiladas

Ingredients:

• 1 poblano chile, cut into matchsticks (I used a finely diced jalapeno)
• 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 (I left these out as I am not a huge corn fan)
• 3 T heat-safe oil like grapeseed or coconut (I used olive oil)
• 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, torn/halved 
• 2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
• optional toppings: sour cream and thinly sliced scallions, avocados or guacamole

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. 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.

Serves 4-5

Notes:

I love roasted vegetables! These southwest flavors are so yummy and I especially love the roasted sweet potato - yum! This is a colorful and beautiful dish and my boys didn't mind all the veggies. A tasty and filling meatless meal. Tastes fresh and flavorful! Served with spanish rice and watermelon. I think I will add some black beans next time as well.  Again, can be prepared in the morning and then baked in the evening. 

Recipe and pic from here: http://www.perrysplate.com/2011/03/stacked-roasted-vegetable-enchiladas.html