Sunday, May 8, 2011

Roasted Vegetable Enchiladas

First of all, I would like to send out very happy Mother's Day blessings to all mothers. And especially to my mom, who has made me the woman I am today, and has shared with me her love of cooking.  Thanks Mom!
Speaking of cooking... here is an easy week night recipe.  It is vegetarian, which is bold to say having grown up on a livestock farm... but it's probably a good idea for all of us to eat a little less meat.  I try to have at least one vegetarian dish a week, sometimes it happens, sometimes it doesn't.  Michael Pollan calls it "Meatless Monday" or in our case, Meatless Tuesday or Wednesday or Thursday... whenever we get around to it.  Anyway, on to the recipe.  This one takes a little bit of time to roast the vegetables.  But you can always do that the night before and then assemble the rest of the dish and bake on the night you plan to eat it.  

Roasted Vegetable Enchiladas

2 red bell peppers, cut into ½” pieces

1 c. cut up cauliflower (about ½ head)

1 medium sized sweet potato, peeled, and cut into ½” cubes

1 c. corn kernels, fresh or frozen

3 T. butter, in 1 T. pieces

1 ½ t. cumin

Salt and pepper to taste

2 c. salsa

2 c. fresh spinach

8-10 corn tortillas, broken into quarters

2 c. shredded cheese (Cheddar or Monterey Jack)

Sour cream and sliced green onions, for garnish

1.  Preheat oven to 425 degrees.  Place the peppers, cauliflower, and sweet potato into a shallow roasting pan.  Dot with the butter, sprinkle with the cumin and the salt and pepper.  Mix well to coat all the vegetable pieces with the seasoning. Spread the vegetables evenly over the pan.

2. Roast for 30 - 40 minutes until the vegetables are tender and begin to brown in spots. Stir or shake the pan ever 10 minutes for even roasting.  Add the corn to the pan for the last 10 minutes of cooking.

3. Remove pan from the oven and reduce the oven temperature to 350 degrees.

4. Prepare a 9x9” square pan with non-stick spray.  Spread ¼ cup of the salsa into the bottom of the pan.  Add a layer of tortilla pieces to completely cover the salsa.  Top with ½ the vegetables, half of the spinach and ½ of the cheese.  Make a second layer of tortilla, salsa, vegetables, spinach and cheese. Cover with aluminum foil.

5. Bake for 20 minutes.  Remove the foil, and bake another 10 minutes, until the cheese is melted, and the spinach has cooked down.

6. Let the dish sit for 5-10 minutes and cut into squares to serve.  Top with sour cream and sliced green onions.


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