Jane and my Mom have now challenged the family to increase our plant food intake. Eat a variety and larger proportion of veggies and fruits. That is all good but sometimes I can't come up with any more veggies to serve or a different way to cook them to make little people happy.
Until tonight. Thanks to Jane for pointing us to
this recipe we had an amazing dinner. It will not disappoint. And it is a beautiful. Definitely one of the advantages to adding a variety of fruits and veggies is the color on the plate. It is much more appetizing. One thing we all love around here is roasted veggies. I would say that I roast our veggies 3 nights out of the week. So much more flavor. This recipe does just that.
Even Gavin (the pickiest of them all) said, "This is actually pretty good." Score.
(picture from Eat, Live, Run)
Here is the recipe but check out her blog
here
*My notes - I added a can of rinsed black beans to the veggies after roasting. I think you could also add some zucchini but it wouldn't need to roast as long so maybe add them half way through? Not sure. I did use the bigger pan - 8x11.
Stacked Roasted Vegetable Enchiladas
Serves 4-5
Ingredients:
1 poblano chile, cut into matchsticks
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 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)
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 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 a 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.
Nat’s Note: I’ve gotten a lot of comments about not being able to fit this into a 9x9x2 pan. If you find that you have a hard time as well, simply use a 9×13.
