Stacked Roasted Vegetable Enchiladas

Jun 03, 2023June 3, 20230 3
Healthy and Flavorful Stacked Roasted Vegetable Enchiladas Recipe
in Mexican

Prep

20 min

Cook

40 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 poblano chile , cut into matchsticks
2 red bell peppers , cut into matchsticks
1/2 head 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 kernel ( fresh or frozen )
3 tablespoons heat-safe oil ( like grapeseed or coconut )
1 1/2 teaspoons ground cumin
2 garlic cloves , minced
salt and black pepper
1/2 cup chopped fresh cilantro
2 cups salsa or 2 cups pico de gallo
2 ounces baby spinach leaves ( about 2 big handfuls )
9 -10 corn tortillas , halved
2 cups shredded cheese ( I used a cheddar-Monterey Jack blend )
sour cream
thinly sliced scallion , for garnish , if desired

Nutrision Information

Servings Per Recipe
6-8
Calories
300
Sugar
8g
Fat
14g
Stacked Roasted Vegetable Enchiladas is a unique and flavorful Mexican dish that combines roasted mixed vegetables with corn salsa, spinach, and melted cheese. The blend of sweet potatoes, bell peppers, and cauliflower adds a delightful taste and texture to the spicy salsa mixture. A colorful and healthy dish for any meal, it is perfect for entertaining family and friends and is sure to be a crowd pleaser. The nuances in flavors and the colorful presentation make it one of the must-try dishes for vegetarians and vegans, or anyone looking to add more veggies to their daily diet. A healthy and flavorful entrée that is worth a try at least once, as it makes a great addition to your meal rotation.

Instructions

1.Preheat oven to 375°F. Line two baking sheets with parchment paper.
2.Place poblano chile, red bell peppers, cauliflower, sweet potato, and onion on the prepared baking sheets.
3.In a small bowl, whisk together the oil, cumin, garlic, salt, and black pepper. Drizzle the mixture over the vegetables, then toss to coat evenly.
4.Roast the vegetables for 30-40 minutes, or until they are tender and browned, stirring every 10-15 minutes.
5.Meanwhile, in a large bowl, combine corn, cilantro, and salsa.
6.In a separate skillet, wilt the spinach leaves over medium heat until they are tender and wilted.
7.To assemble the enchiladas, place a layer of tortilla halves in the bottom of a lightly greased 8x8 inch baking dish.
8.Top with a layer of roasted vegetables, a layer of the corn salsa mixture, a layer of wilted spinach, and a sprinkle of cheese.
9.Repeat the layering until all ingredients are used up, ending with a layer of cheese on top.
10.Bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly.
11.Remove from the oven and let them cool for a few minutes before serving. Garnish with sour cream and sliced scallion, if desired.

PROS

This recipe is packed with healthy vegetables and plant-based protein, making it a good option for vegans and vegetarians.

It is also gluten-free and can be customized based on your preferences.

CONS

This recipe requires a bit of prep work to roast the vegetables, but the end result is worth it.

It may also be too spicy for those who are sensitive to heat, but you can adjust the spice level to your liking.

HEALTH & BENEFITS

This recipe is high in fiber, protein, and vitamins, making it a nutritious choice for any meal.
It is a good source of vitamin C, vitamin A, and potassium, which support a healthy immune system and overall health.
The vegetables in this recipe are also linked to lowering the risk of chronic diseases like cancer and heart disease.

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