Wednesday, November 16, 2011

Stacked Roasted Vegetable Enchiladas

So I sort of felt guilty after re-reading my post on healthy eating before I went on vacation.  I said something along the lines of "hopefully you can find lots of healthy recipes on my blog."  While this may be true, I wasn't convinced that the majority of them came across as healthy.  A lot of the time some of our healthy meals during the week are just a plain old salmon fillet and veggies or a salad, and they don't get shared on here.  So I thought I would work harder at making sure to make lots of healthy dishes for you to see! 

I found these via Pinterest courtesy of Perry's Plate and they were so incredible.  Honestly I thought they might turn out a little boring, but they were not one bit.  They were so flavorful and we both absolutely loved them!  These are an absolute must make and very healthy!  Plus you can mix up the veggies to include whatever you prefer.  I also added in some black beans, but you could leave them out or add another protein like chicken, etc.

Stacked Roasted Vegetable Enchiladas
1 poblano pepper, cut into thin strips
1 red bell peppers, cut into thin strips
1 cup zucchini
1 cup mushrooms
1 cup sweet potato, peeled and cut into 1/2-inch cubes
1 small onion, halved and cut into thin strips
1/2 cup corn kernels, fresh or frozen
olive oil
1 1/2 tsp ground cumin
chili powder to taste
3 garlic cloves, minced
salt and black pepper
1/2 cup black beans
1/2 cup chopped fresh cilantro
1 cup homemade or store bought salsa/pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
4-6 corn tortillas, halved
1 1/2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
sour cream and thinly sliced scallions (green onions) for garnish, if desired

Preheat the oven to 425 degrees F.  Place poblanos, red bell peppers, sweet potato, and onion, onto cookie sheet.  Drizzle olive oil and sprinkle the cumin, chili powder, salt, pepper, and minced garlic over top.  Then use your hands to mix everything together.  After everything is coated well, roast for 20 minutes (stiring at 10 minutes).  After 20 minutes, add diced zucchini & mushrooms, mix together, then and roast for 10-15 more minutes, until vegetables are tender and begin to brown in spots.  Remove pan from oven and reduce oven temperature to 350 degrees F.

In a small bowl, stir the cilantro into the salsa.  Spread 1/2 of salsa into the bottom of the 8x8 inch baking pan.  Add a layer of tortilla pieces (half), to completely cover the salsa.  Top with 1/2 of the vegetables, a handful of spinach, and 1/3 of the cheese.  Make a second layer of tortilla, salsa, cheese, spinach, vegetables, and lastly a little more cheese over the top.

Bake for 30 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.

Serves 3-4.

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