January 27, 2012

Roasted Veggie Enchiladas


I was so excited find this recipe when I stumbled upon it on pinterest.
It seems like a bit of an odd assortment, but I'm a sucker for roasted veggies of any kind, so I thought I'd give it a try.

I'm soooo glad I did! I love the tradition of the tortillas, cheese and salsa, but absolutely love the lightness, freshness and flavor that the roasted veggies add.

Plus, you don't have to spend a bunch of time rolling them. Bonus.

Here's how it goes down:


Cut your veggies so they're all about the same size. Toss with olive oil, salt, pepper and cumin. Roast at 425 for about 35 minutes


They'll look like this when they come out....mmmmmmm.



Now comes the layering.
Spread 1/2 the salsa onto the bottom of a baking pan.


Add a layer of tortillas, tearing them if needed, to fit into the nooks and crannies.


On top of the tortillas, add 1/2 of the roasted veggies.


Next, add a large handful of spinach and spread it out.


Then, a layer of cheese!


Start the last layer by adding more tortillas...


The rest of the salsa...


The other 1/2 of the roasted veggies...


And top it with another handful of spinach and some cheese!


Layers of enchilada goodness.



Bake covered at 350 for about 20 minutes, remove foil and bake for another 10.


Cut yourself a slice and enjoy!

Ingredients:
2  bell peppers, diced
1/2 head of cauliflower, cut into 1/2-inch chunks
1 sweet potato, peeled and cut into 1/2-inch cubes
1 medium onion, diced
1 cup corn kernels
2 tablespoons olive oil
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
2 cups pico de gallo or salsa
2 big handfulls of baby spinach leaves
10 flour tortillas
2 cups shredded cheese

Directions:
bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle with 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 at 425 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.

Spread half of the salsa into a 9X13 baking dish. Add a layer of tortilla (tearing if needed) to completely cover the salsa. Top with half of the vegetables, a handful of spinach, and 1/3 of the cheese. Make another layer of tortilla, salsa, vegetables, spinach, and cheese.

Cover with aluminum foil.
Bake for 20 minutes at 350. Remove the foil and bake another 10 minutes, until cheese is melted.

recipe via



1 comment:

Mallorie Owens said...

YUM! This looks beyond amazing! Thanks for sharing :)

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