I wanted to share a new recipe I tried today for Meatless Monday. I love trying new recipes and made this one for dinner tonight. This one is full of veggies and is gluten free (and can easily be made dairy free). The time consuming part is definitely prepping the veggies, but comes together quickly after that. Y'all, the roasted veggies smell amazing when they are in the oven.
Stacked Roasted Veggie Enchiladas (adapted from Perry's Plate)
Ingredients:
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 zucchini, chopped
1 cup corn kernels, fresh or frozen
1/2 can of black beans, rinsed
3 tbsp heat-safe oil (grape seed or coconut)
1 1/2 tsp ground cumin
2 garlic cloves, minced
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)
10-12 corn tortillas, halved
1 cup shredded cheese (I used cheddar)
Sour cream and thinly sliced scallions (green onions) for garnish, if desired
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 zucchini, chopped
1 cup corn kernels, fresh or frozen
1/2 can of black beans, rinsed
3 tbsp heat-safe oil (grape seed or coconut)
1 1/2 tsp ground cumin
2 garlic cloves, minced
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)
10-12 corn tortillas, halved
1 cup shredded cheese (I used cheddar)
Sour cream and thinly sliced scallions (green onions) for garnish, if desired
Directions:
Preheat the oven to 425 degrees. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
Place red bell peppers, cauliflower, sweet potato, onion, zucchini, and corn kernels onto cookie sheet. Drizzle 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 small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of a 9x13 baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, 1/2 of the black beans, and a handful of spinach. Make a second layer of tortilla, salsa, vegetables, black beans, and spinach. Top with a layer of tortillas, salsa, vegetables, and the 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. Serve with sour cream and a sprinkle of sliced scallions.
Place red bell peppers, cauliflower, sweet potato, onion, zucchini, and corn kernels onto cookie sheet. Drizzle 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 small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of a 9x13 baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, 1/2 of the black beans, and a handful of spinach. Make a second layer of tortilla, salsa, vegetables, black beans, and spinach. Top with a layer of tortillas, salsa, vegetables, and the 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. Serve with sour cream and a sprinkle of sliced scallions.
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