Baked Veggie Enchilada
(aka Mexican Lasagna)
adapted from perrysplate.com's Stacked Roasted Vegetable Enchilads
Ingredients:
1 red and 2 green bell peppers, cut into thin strips
1 head of cauliflower, cut into 1/2-inch chunks
1 small sweet potato, peeled and cut into 1/2-inch cubes
1 onion, halved and slivered (1/2 a yellow and 1/2 a red onion)
1 bag frozen corn kernels (I used a Publix steamer bag, think it was 10 oz)
3 T+ grapeseed oil and extra virgin olive oil
4 garlic cloves, minced
salt and black pepper
2 cups store bought salsa (aka 1 jar)
1 small can enchilada sauce
2 ounces baby spinach leaves (about 2 big handfuls)
6 flour tortillas, halved
2 cups shredded cheese
1 head of cauliflower, cut into 1/2-inch chunks
1 small sweet potato, peeled and cut into 1/2-inch cubes
1 onion, halved and slivered (1/2 a yellow and 1/2 a red onion)
1 bag frozen corn kernels (I used a Publix steamer bag, think it was 10 oz)
3 T+ grapeseed oil and extra virgin olive oil
4 garlic cloves, minced
salt and black pepper
2 cups store bought salsa (aka 1 jar)
1 small can enchilada sauce
2 ounces baby spinach leaves (about 2 big handfuls)
6 flour tortillas, halved
2 cups shredded cheese
Directions:
Part 1: Roasting the Veggies
Preheat the oven to 425 degrees F. Lightly oil 2 large baking/cookie sheets. Place red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto the baking/cookie sheets, roughly divided in half. Drizzle grapeseed oil/olive oil and sprinkle the minced garlic over top. Add salt and pepper to taste and then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly among the two pans. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir the pan every 10-20 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.
Part 2: Baking
Prepare a 9x13 baking pan with nonstick spray. Spread 1/4 cup of salsa and a large splash of enchilada sauce onto the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa (4 halves, 2 whole tortillas). Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortillas, salsa/enchilada sauce, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa/enchilada sauce, vegetables, and cheese.
Cover with aluminum foil and 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.
A large 9x13 made approximately 12 servings. Believe it or not it's pretty filling and you should be able to get away with smaller than expected serving sizes.
Preheat the oven to 425 degrees F. Lightly oil 2 large baking/cookie sheets. Place red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto the baking/cookie sheets, roughly divided in half. Drizzle grapeseed oil/olive oil and sprinkle the minced garlic over top. Add salt and pepper to taste and then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly among the two pans. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir the pan every 10-20 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.
Part 2: Baking
Prepare a 9x13 baking pan with nonstick spray. Spread 1/4 cup of salsa and a large splash of enchilada sauce onto the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa (4 halves, 2 whole tortillas). Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortillas, salsa/enchilada sauce, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa/enchilada sauce, vegetables, and cheese.
Cover with aluminum foil and 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.
A large 9x13 made approximately 12 servings. Believe it or not it's pretty filling and you should be able to get away with smaller than expected serving sizes.
No comments:
Post a Comment