Stacked Roasted Vegetable Enchiladas

This is a wonderful non-meat dish.  I found it on Perry's Plate and immediately bookmarked it for a future meal.  We eat a meatless meal at least once a week and I've enjoyed the chance to try lots of different (and mostly successful) vegetarian recipes.  My husband, of course, will eat just about anything I cook so I'm fortunate to have a husband that doesn't need meat every night.

 

However, I think that even meat-lovers would still enjoy this dish! Cheese, roasted vegetables, tortillas and salsa.  Not too difficult to make although it does take a little time to roast the vegetables.  However, I think the roasting step could be done beforehand if you increase the cooking time for the entire dish.  

 

This enchilada casserole was cheesy and I loved all the colors from all the different roasted vegetables. You could also change it up with the vegetables used - to use up what was in my fridge, I left out the spinach, added broccoli and zucchini and substituted an Anaheim chile (I broiled it until the skin blackened and then took the skin off) for the poblano pepper.  I originally meant to serve this with a side of black beans but totally forgot.  So it would be delicious with a side of black or refried beans (this would also increase the protein in the meal) but we loved it on its own!

Stacked Roasted Vegetables Enchiladas
Taken from: Perry's Plate
Serves 4-5

• 1 poblano chile, cut into matchsticks (I substituted an anaheim pepper, roasted it and removed the skin)
• 2 red bell peppers, cut into matchsticks
• 1/2 head of cauliflower, cut into 1/2-inch chunks (I used half cauliflower, half broccoli)
• 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
• Optional: I added a zucchini, cut into 1/2 inch chunks
• 3 T heat-safe oil like grapeseed or coconut
• 1 1/2 tsp ground cumin
• 2 garlic cloves, minced
• salt and black pepper
• 1/2 cup chopped fresh cilantro
• 2 cups homemade or store bought salsa/pico de gallo
• 2 ounces baby spinach leaves (about 2 big handfuls although I omitted)
• 9-10 corn tortillas, halved (I used about 3-4 burrito sized flour tortillas instead, cut in large pieces)
• 1 1/2 - 2 cups shredded cheese (I used a cheddar-mozzarella blend)
• Optional: sour cream and thinly sliced scallions (green onions) for garnish

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, stirring or shaking the pan every 10 minutes for even roasting.  While the vegetables were roasting, I made this salsa. 
3. Remove roasted vegetables from oven and reduce oven temperature to 350 degrees F.
4. 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.
5. Bake for 10-20 minutes. Remove the foil and bake another 5-10 minutes, until cheese is melted and everything is heated through. 
6. Let it sit for 5 minutes and cut into squares. Serve with sour cream and scallions, if desired.