meatless monday

There's this thing, it's called Meatless Monday. It's cool and all but our vegetarian days just randomly happen, no real planning around it. In fact we/I sort of quasi plan our regular meals each week. It's more like "I'm buying these things for these meals and we'll figure out when which meal gets cooked later". Anyway, Hubby decided that of my proposed meals he wants this tonight. So that's the goal, we'll see what happens.

Stacked Roasted Vegetable Enchiladas

recipe and image via Perry's Plate {perrysplate.com}

Ingredients:

1 poblano chile, cut into matchsticks I don't really do chili peppers
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 onion, halved and slivered
1 cup corn kernels, fresh or frozen
3 T grapeseed oil
1 1/2 tsp ground cumin I don't have this at home
2 garlic cloves, minced
salt and black pepper
1/2 cup chopped fresh cilantro Cilantro and I don't get along
2 cups store bought salsa
2 ounces baby spinach leaves (about 2 big handfuls)
9-10 corn tortillas, halved
2 cups shredded cheese 
sour cream and thinly sliced scallions (green onions) for garnish, if desired I don't have these so it won't be used tonight

Directions:

Part 1: Roasting the Veggies
Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet. Place red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet.  Drizzle olive oil and sprinkle the 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  the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.

Part 2: Baking 
Prepare an 9x13 baking pan with nonstick spray. 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.
Serves 4-5 (I'm hoping for more like 6+ servings the way I'll bake and cut it)