Roasted Vegetable Enchiladas

Last week I posted a picture of cilantro from a dinner I made. I got a bunch of requests for the recipe. So, here it is: Roasted Vegetable Enchiladas!

I’m constantly on the hunt for new recipes as I try to make our dinners:

-healthy and fresh

-delicious and/or spicy and/or flavorful

-cheap

-not too labor intensive

This means lots of (local and seasonal) vegetables, lots of lentils and beans, and lots of experimenting. Roasted vegetable enchiladas is a new Rana Family Classic. The cilantro and yams made for a flavorful and filling dish, and the casserole-ness made it easy to make, cook later and pack leftovers for lunch. This recipe was passed along to me by my sister; although it’s originally from Sarah at Redhead recipes. I adapted it the tiniest bit to suit our family, although next time I will probably through in more vegetables and a can of navy beans.

Ingredients:

1 green chile, chopped
2 red bell peppers, chopped
1/2 head of cauliflower, cut into 1/2-inch chunks
1  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
3 T heat-safe oil
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
1 bunch chopped fresh cilantro
2 cups homemade or store bought salsa/pico de gallo
2 ounces baby spinach leaves (I used kale)
7-8 whole wheat tortillas, halved
2 cups shredded cheese (I used cheddar)
sour cream and thinly sliced scallions for garnish, if desired

Steps:

1. Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet. (I just used parchment paper–easier clean-up. Place chiles, 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.
2. 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.

3.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. Enjoy!

Excuse the messy kitchen and vitamin water. I was rather ill when I cooked this

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