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 I am a vegetable loving soul, so any recipe I see that with the majority of ingredients being vegetables–I’m in! This is a simple and delicious dish that can be altered to desirable perfection…AND it’s colorful too! Enjoy!

Ingredients:

  • 1 poblano chile
  • 2 red bell peppers
  • 1/2 head of cauliflower
  • 1 small sweet potato
  • 1 medium onion
  • 1 cup corn kernels
  • 1 1/2 tsp ground cumin
  • 1 T minced garlic
  • salt and black pepper
  • 2 cups  salsa
  • 2 large handfuls of baby spinach leaves
  • 10 small corn tortillas
  • 2 cups shredded cheddar and monterey jack cheese

Directions:

Vegetables

Preheat the oven to 425 degrees. Cut up all vegetables and place on a greased, rimmed cookie sheet. Cut the peppers and onions into match sticks and the cauliflower and sweet potato into 1/2 inch cubes or chunks. Spread the chopped vegetables evenly across the cookie sheet and drizzle with olive oil. At this time also scatter your minced garlic throughout the veggies. (I love garlic so I use the full amount and then some! It’s up to you on how much you want to use.) Season the vegetables with salt, pepper and ground cumin and pop them in the oven for 35 minutes or until tender. 

Roasted Vegetables

 Your vegetables are roasted to perfection and you are ready for the next step! 

Enchilada layers

Prepare your 9×13 pan with non-stick spray. Begin the layering process with 1/4 of a cup of salsa spread into the bottom of the baking pan. Next, add a layer of tortilla pieces, to completely cover the salsa. Layer with 1/3 of the vegetables, 1/3 of the spinach, and 1/3 of the cheese. Layer in the order of tortilla, salsa, vegetables, spinach, and cheese two more times to complete the dish. 

Ready to eat!

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 sour cream and extra salsa. 

*Note: This dish is large enough for your family and sometimes the men in our families don’t like meals without meat. My husband is one of those men. I added cooked, shredded chicken to my layers to please him. This recipe is so great because you can customize it to please almost anyone. Change up the vegetables, add cilantro, or choose a meat to add with it, etc. The possibilities are endless! (Oh, and it’s really good as a leftover meal too!)

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Jacey Edson

Jacey is one of the most fun-loving, energetic and positive people you may ever meet! She lives every day to its fullest and continuously looks for ways to become a better human being. She has a passion for inspiring other women (and men) to practice self-love, compassion and gratitude while connecting them with like-minded individuals. Her passion intertwines with that of Her View from Home—to connect your view with the rest of the world—which is why she gravitated toward the lifestyle blog and eventual joined the HVFH team as the VP of Marketing. She is married to a great man who supports her and all she pursues. Together they own a cat, Luna, who you may hear about from time to time; they have no children as of now, maybe in the future!

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