Thursday, May 24, 2012

Foodie Week - Veggie Enchilada Bake

Good Morning!

Okay, so after I admitted to being a Mexican food snob, I am now sharing a recipe for a veggie enchilada bake... so NOT Mexican food but SO FREAK'N GOOD!

I was so hesitant about this recipe, honestly.  As I was cutting, seasoning, baking I was wondering if anyone in my family would like this and if I'd be making PB&J after cooking in the kitchen for over an hour... it was needless worry!  Seriously, this recipe is sooo good!

{Photo & Recipe courtesy of via}

Stacked Roasted Vegetable Enchiladas


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)
9-10 corn tortillas, halved (try making homemade tortillas!)
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.

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 an 8x8x2 or 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.
Serves 4-5

Okay, so good!  So, let me share the few changes I made...

I omitted the sweet potatoes - and I didn't miss anything.

I kept thinking about adding shredded chicken, but really wanted to stay as true to the recipe as I could, so I kept with just the veggies! 

The cutting was time consuming, I'm not going to lie... but once I could smell all of the different veggies roasting, I did not regret my time spent with the knife and board. 

I used olive oil because I didn't have any of the other oils listed in the ingredients.

I made my salsa - we had all of the fixings and it's easy, so why not?

I probably used 2 or 3 times the amount of cheese because my boys love them some cheese!

Here are my pictures through the process...

My veggies, all diced and ready to be roasted.  It sure is pretty...

Yummy - we love homemade salsa around here!  I'll share this recipe another time, it's easy and good!

Fresh roasted veggies!  I love these - I usually put my veggies in a glass dish, but using the cookie sheet for the roasting made a few difference!

Here's the finished product - gooey cheese, thin tortilla's, homemade salsa... and a very happy tummy!  My husband loved it, my son was on the fence, he ate around the veggies so that he was only getting tortillas and cheese...

Review (1-10, 10 being amazing!)
Taste: 10
Ease: 8 - easy but time consuming
Cost: 8 - veggies are always expensive, but the cauliflower was super inexpensive... the red peppers were costly,  but if you make this recipe when veggies were on sale, then it would be no problem.

To sum it up, I'll make these again because they really were good but I don't think they'll be a weekly staple due to cost and time - but for special occasion's, definitely!

See you tomorrow with a yummy and healthy desert!

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