June 14, 2012

Roasted Vegetable Enchiladas

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Summer is officially here.  I mean, it’s been here for three weeks now and I’ve been trying to keep up with the kids.  Entertaining them, driving them places, feeding them, cleaning up after them.  It’s an excuse, really, for why I haven’t posted so long here at Maynard.  It’s a good excuse, but in the end, still just an excuse.  Maybe this recipe will make up for it?  It was Pinned at Pinterest several weeks back via Perry’s Palate; it’s very simple to pull together & full of varying flavors and textures.

Ingredients

  • 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
  • 3 Tablespoons olive oil
  • 1 1/2 teaspoons cumin
  • 2 garlic cloves, minced
  • salt and black pepper
  • 1/2 cup chopped fresh cilantro
  • 2 cups salsa or 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 and thinly sliced scallions (green onions) for garnish, if desired

Directions

Preheat oven to 425 degrees.

  1. Place 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. Spread the vegetables evenly in the pan.
  2. 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.
  3. Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray.
  4. In a small bowl, stir the cilantro into the salsa.
  5. 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.
  6. 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.

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1 comment:

Senka I said...

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