Stacked Roasted Vegetable Enchiladas
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 red bell peppers, cut into matchsticks1/5 head of cauliflower, cut into 1/2 inch chuncks1 small sweet potato, peeled & cut into 1/2 inch cubes1 medium onion, halved & slivered1 cup corn, frozen3 T extra virgin olive oil1 1/2 tsp ground cumin2 garlic cloves, mincedsalt & black pepper1/2 cup chopped fresh cilantro2 cups salsa2 ounces baby spinach leaves9-10 flour tortillas, halved2 cups grated cheddar cheesesour cream and thinly sliced scallions for garnish, if desired
1. Preheat the oven to 425 degrees F.
2. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
3. Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle with a high heat oil like grapeseed or avocado oil. 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.
4. 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.
5. Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray.
6. In a small bowl, stir the cilantro into the salsa.
7. 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.
8. Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user HEIDIJS33.
2. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
3. Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle with a high heat oil like grapeseed or avocado oil. 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.
4. 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.
5. Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray.
6. In a small bowl, stir the cilantro into the salsa.
7. 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.
8. Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user HEIDIJS33.
Nutritional Info Amount Per Serving
- Calories: 549.4
- Total Fat: 25.5 g
- Cholesterol: 39.9 mg
- Sodium: 1,319.3 mg
- Total Carbs: 62.0 g
- Dietary Fiber: 7.2 g
- Protein: 19.8 g
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