Maybe it's because I'm on holidays or maybe just because I am so happy for all of your comments but here is the recipe requested by an "anonymous" (ha!) comment.
Its really yummy and this is the perfect time to make it! I haven't frozen it but this would be another one of those handy things to pop in the freezer for a busy weeknight.
Roasted Vegetable Enchilada Casserole
serve 4 - 5
Adapted from Andrea Chesman
2 peppers (red, orange, or yellow) chopped
1/2 head of cauliflower, cut into medium chunks
1 sweet potato, peeled and cut into 1/2 inch chunks
1 onion, halved and sliced
1 cup corn kernels, fresh or frozen
3 tbsp oil
1 1/2 tsp ground cumin
2 garlic cloves, minced
1/4 cup cilantro, chopped
2 cups salsa (homemade or store bought)
2 handfuls spinach leaves
9-10 corn or flour tortillas, halved
2 cups shredded cheese
Sour cream, for serving
1. Preheat the oven to 425 F.
2. In a large bowl toss together the bell peppers, cauliflower, sweet potato, onion, corn kernels, cumin, and garlic. Drizzle oil over the vegetables and add generous shake of salt and pepper. Toss again and then spread evenly onto a shallow roasting pan or rimmed cookie sheet.
3. Roast the vegetables for 30-40 minutes, stirring or shaking the pan every 10 minutes for even roasting. Remove the vegetables from the oven once they are tender and turn the oven down to 350 F.
4. In a small bowl stir together the salsa and cilantro. Spread a 1/4 cup of the salsa in the bottom of a 9" baking pan. Add a layer of tortilla pieces, to completely cover the salsa.
Top with:
a third of the vegetables,
a handful of spinach and
a third of the cheese.
Make a second layer of:
tortilla,
salsa,
vegetables,
spinach and
cheese.
Top with a layer of
tortilla,
salsa,
vegetables and
cheese
5. Cover with aluminum foil. Bake for 20 minutes. Remove the foil and bake for another 1o. Remove it from the oven and let it sit 5 minutes before cutting into squares. Serve with sour cream.
Yum! Please if you try this recipe out let me know how it goes!
Happy cooking!
