Stacked Roasted Vegetable Enchiladas

Healthy enchiladas? Yes, please! I could've probably just eaten the roasted veggies by themselves. This recipe takes a little more prep and cooking time, but it's so worth it!

2 bell peppers, (one red, one green) cut into matchsticks
1/2 head of cauliflower, cut into 1/2-inch chunks
1 small potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 medium onion, halved and slivered
1 cup corn kernels, fresh or frozen
1-2 cups of green beans (optional)
Vegetable oil
1 1/2 tsp. ground cumin
2 garlic cloves, minced
salt and black pepper
2 cups homemade or store bought salsa/pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
9-10 corn tortillas, halved
2 cups shredded cheese

Preheat the oven to 425 degrees. Lightly oil a large shallow roasting pan or rimmed cookie sheet.

Place bell peppers, cauliflower, potato, onion, green beans, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and 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 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.

Prepare a 9x12 baking pan with nonstick spray. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla halves, 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.

[Feel free to switch out the vegetables or cheese for those you like, add some beans or shredded chicken if your family prefers, or even use flour tortillas if you don't have (or like) corn.]

Rating: Another vegetable-heavy recipe, and even with the tortillas - it's healthy, and affordable!