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Stacked Roasted Vegetable Enchiladas Recipe

Stacked Roasted Vegetable Enchiladas Recipe

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Ingredients:

Serving

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 tbsp 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 salsa or 2 cups pico de gallo
2 oz 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

Directions:

Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
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.
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.
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	298.58 Kcal (1250 kJ)
Calories from fat	85.42 Kcal
		% Daily Value*
Total Fat	9.49g	15%
Cholesterol	23.1mg	8%
Sodium	1139.6mg	47%
Potassium	698.15mg	15%
Total Carbs	37.14g	12%
Sugars	8.05g	32%
Dietary Fiber	6.87g	27%
Protein	18.4g	37%
Vitamin C	69.4mg	116%
Vitamin A	1mg	33%
Iron	18.1mg	101%
Calcium	425.7mg	43%

Amount Per 100 g
Calories	95.95 Kcal (402 kJ)
Calories from fat	27.45 Kcal
		% Daily Value*
Total Fat	3.05g	15%
Cholesterol	7.42mg	8%
Sodium	366.21mg	47%
Potassium	224.35mg	15%
Total Carbs	11.94g	12%
Sugars	2.59g	32%
Dietary Fiber	2.21g	27%
Protein	5.91g	37%
Vitamin C	22.3mg	116%
Vitamin A	0.3mg	33%
Iron	5.8mg	101%
Calcium	136.8mg	43%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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