Stacked Roasted Vegetable Enchiladas

Stacked Roasted Vegetable Enchiladas

1 poblano chile, cut into matchsticks
2 red bell peppers, cut into matchsticks (I used one red and one yellow for color)
1/2 head of cauliflower, cut into 1/2-inch chunks
1 yam, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 medium onion, halved and slivered
1-2 cups corn kernels, fresh or frozen
3 T olive or canola oil
2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
1/2 cup chopped fresh cilantro
3 cups homemade or store bought pico de gallo
6 C fresh spinach
14-18 corn tortillas, halved
3 cups shredded Monterey Jack cheese
sour cream and thinly sliced 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, yam, onion, and corn kernels into a bowl. Pour olive oil into separate bowl, add the cumin and minced garlic to oil. Add a generous pinch or two of salt (important) and black pepper, then pour over vegetables and mix well, coating all the vegetables with oil.  After everything is coated well, spread the vegetables evenly in a shallow roasting pan or rimmed cookie sheet.  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 9 x 13 baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/2 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, 3 C of spinach, and 1 C 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 Guacamole, sour cream and a sprinkle of sliced scallions.


**Adapted from The Roasted Vegetable by Andrea Chesman
**We have this with Lime-Cilantro Quinoa with Pineapple, and it was a great combo for a vegetarian meal!