Stacked Roasted Vegetable Enchiladas Recipe

Name: Stacked Roasted Vegetable Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 poblano chile, cut into matchsticks; 2 red bell peppers, cut into matchsticks; 1/2 head 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 kernel (fresh or frozen); 3 tablespoons heat-safe oil (like grapeseed or coconut); 1 1/2 teaspoons ground cumin; 2 garlic cloves, minced; salt and black pepper; 1/2 cup chopped fresh cilantro; 2 cups salsa or 2 cups pico de gallo; 2 ounces baby spinach leaves (about 2 big handfuls); 9 -10 corn tortillas, halved; 2 cups shredded cheese (I used a cheddar-Monterey Jack blend); sour cream; thinly sliced scallion, for garnish, if desired

Servings: persons

1 poblano chile, cut into matchsticks
2 red bell peppers, cut into matchsticks
1/2 head 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 kernel (fresh or frozen)
3 tablespoons heat-safe oil (like grapeseed or coconut)
1 1/2 teaspoons ground cumin
2 garlic cloves, minced
salt and black pepper
1/2 cup chopped fresh cilantro
2 cups salsa or 2 cups pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
9 -10 corn tortillas, halved
2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
sour cream
thinly sliced scallion, for garnish, if desired

1
Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
2
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.
3
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.
4
Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.
5
Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.

725

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 poblano chile, cut into matchsticks, 2 red bell peppers, cut into matchsticks, 1/2 head cauliflower, cut into 1/2-inch chunks, 1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups), and more.

Yes, Stacked Roasted Vegetable Enchiladas falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stacked Roasted Vegetable Enchiladas

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