Roasted Veggie Enchiladas- Piled High!

I will start off by saying that this is probably a weekend recipe.  It’s not a lot of active time, but you will be waiting around for about an hour.  Depending on how you deal with hunger, that may not work for you (certainly wouldn’t for me!).  The good news is that it makes a lot of leftovers, so make it Sunday and have a meal ready for you on Monday :)  Now I don’t want to toot my own horn here, but the other good news is that it was freakin’ delicious.  Not only does it taste good, but it’s good for you too.  If you are watching your weight, I might advise you to cut out the cheese on the bottom two layers and only use about 1/2 cup on the top layer.  Other then that, this is PACKED with vegetables, and with that, tons of nutrition.  Aside from the blur on this photo, just look at the colors..

Honestly, chopping was the hardest part of this recipe.  So, it’s very easy, just lengthy.  Here it is…

Roasted Veggie Enchilada’s – Piled High!- slightly adapted from Perry’sPlate

Serves: 4-6

2 red bell peppers, cut into matchsticks
1 head of broccoli, cut into 1/2-inch chunks
1 small sweet potato, cut into 1/2-inch cubes
1/2 medium white onion, slivered
1 cup corn kernels, fresh or frozen
3 T olive oil
sprinkle of ground cumin
2 garlic cloves, minced
salt and black pepper
1 cup homemade or store bought medium salsa
2 ounces baby spinach leaves (about 2 big handfuls)
3 large whole wheat tortillas (or 6 small), cut into thirds and then halfed (basically cut into squares)
1 1/2 cups shredded sharp cheddar cheese
2 thinly sliced green onions

Instructions:

  1. Preheat the oven to 425 degrees F. Lightly oil a large cookie sheet.
  2. Place red bell peppers, broccoli, 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 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 8×8 inch square baking pan with nonstick spray.  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, 1/3 of the green onions and 1/3 of the cheese. Make a second layer, this time tortilla first, salsa, vegetables, spinach, green onions, and cheese. Top with a third layer of tortillas, salsa, vegetables, spinach, green onions, and cheese.
  4. 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.
  5. Let it sit for 5 minutes and cut into squares.
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