Roasted Veggie 'Enchilada' Bake

This last week has been trying, to say the least.

One down, one to go. 

Since cooking has been a challenge for me because of the fun side effects of the medicine that I'm on, I have been trying out super simple and healthy recipes. I planned 3 (I'll try to share more on those later!) and have only gotten to 2 of them since I didn't cook or we didn't eat at home a couple nights this week.

Tonight I made a yummy veggie enchilada bake. One of my favorite parts about cooking is not having to follow the "rules" or recipes to a T. I added snap peas to this recipe and used more than the veggies the recipe called for. I didn't increase it by a whole lot, but I had enough to make 2 pans of veggie bake; both will feed us dinner 2 nights. I made the 2nd bake in an aluminum pan so I can easily reheat it and then toss it without using one of my good pans!! 

Roasted Veggie 'Enchilada' Bake

Ingredients:

1 poblano chile, cut into matchsticks
  1 red pepper
1 yellow pepper
(I added some other colored peppers that I had in the fridge already as well, maybe 1 cup)
1 small head of cauliflower
1 small sweet potato, peeled
Roughly 1 cup chopped snow peas
  2 medium onions
1 1/2 cups corn kernels (I had frozen corn)
Olive Oil
3 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
2 cups homemade or store bought salsa/pico de gallo (I used 1 jar of black bean salsa to beef it up a little)
Bag of baby spinach (I left the leaves whole, why cut them if you don't have to?)
9-10 corn tortillas, halved
1 bag shredded cheese (I used cheddar, but you can use Mexican or Monterrey Jack)
sour cream

Directions:

**All veggies without previously listed instructions are cut into about half in pieces.**
Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
Place poblano, 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.

In a square baking pan (I used 8x8 glass baking dish), 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 1/2 of the vegetables, a heaping handful of spinach and 1/2 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa 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


Besides all the chopping, it really is easy. It took me forever to do it, but that's been the name of my game lately. We all loved it! I can't wait to eat the leftovers and I'm excited that I have one that I can pull out of the freezer later on!!


 Here's the basic recipe that I followed: http://www.perrysplate.com/2011/03/stacked-roasted-vegetable-enchiladas.html