Roasted Vegetable Enchiladas

Today I made another trip to Sprout’s and spent entirely too much money. But I’m freshly stocked with fresh fruit and a ton of vegetables and a lot of ingredients for healthy meals for the upcoming week. I’m also trying Debbie Meyer Green Bags, which promise produce will stay fresher longer, so we’ll see if they work.

I had actually only gone shopping for ingredients to make roasted vegetable enchiladas, which I originally discovered on Pinterest but is from one of my favorite food blogs. I got the ingredients and tons more which I can’t wait to feature. Until then, my adaption of Perry’s Plate roasted vegetable enchiladas.

Cooking spray
1 medium sweet potato, cut into bite-sized cubes
1 red bell pepper, cut into large bite-size pieces
1 green bell pepper, cut into large bite-size pieces
1 poblano pepper, cut into match sticks
1 onion, halved and sliced
1/2 head cauliflower, cut into bite-size florets
1 teaspoon cumin
salt and pepper
2 tablespoons olive oil
2 jars bottled salsa
1 package corn tortillas
Fresh spinach
1-2 cups shredded cheddar/Monterrey Jack mix or queso fresco

Pre-heat oven to 425 degrees.

Lightly spray a lipped-baking sheet with cooking spray. Mix sweet potato, bell peppers, poblano pepper, onion, and cauliflower in a large bowl. Sprinkle cumin over vegetables and season with salt and pepper. Drizzle on olive oil and using your hands, mix well until all vegetables are coated. Spread in an even layer across baking sheet. Roast for 30-40 minutes or until vegetables are tender and brown spots are beginning to show. When vegetables are finished, remove from oven and let cool.

Reduce heat to 350 degrees.

Lightly spray a large casserole dish with cooking spray. Spoon salsa into dish until bottom is covered. Tear tortillas into large chunks and cover salsa. Top with spinach, roasted vegetables, then cheese. Repeat another layer and top with remaining tortillas. Cover tortillas with salsa and remaining cheese.

Bake for 30-40 minutes or until topping is hot and bubbly.