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This enchilada dish has been a hit in our family. If you ever wondered how to make enchiladas healthy, you found it !
| Devi Moss |
Rate this recipe!
| Prep Time | 20 minutes |
| Cook Time | 70 minutes |
| Servings |
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Ingredients
- 1 Poblano chile cut into matchsticks
- 2 red bell peppers cut into matchsticks
- 1/2 inch head of cauliflower cut into 1/2chunks.
- 1 inch small sweet potato peeled and cut into 1/2cubes(about 1 1/2 cups)
- 1 medium onion halved and slivered
- 1 cup corn kernels fresh or frozen
- 1 can black beans
- 3 tsp olive oil
- 1 1/2 tsp ground cumin
- 2 garlic cloves minced
- salt and black pepper
- 1/2 cup chopped fresh cilantro
- 1-1.5 cups homemade or store bought salsa/pico de gallo
- 1-1.5 cup enchilada sauce
- 2 ounces baby spinach leaves about 2 big handfuls
- 9 to 10 corn tortilla's halved
- 2 cups Daiya Pepperjack Cheese
- Thinly sliced scallions and olives for garnish if desired., green onions
Ingredients
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Instructions
- Preheat the oven to 425 degree's.
- Lightly oil a large shallow roasting pan or rimmed cookie sheet.
- Place Poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle with high heat oil. Sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and pepper, then use your hands to mix everything together.
- After everthing is coated well, spread the vegetables evenly in the pan. Roast for 30 to 40 minutes until the 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 temperature to 350 degree's.
- Prepare an 8x8x2 or 9x9x2 inch baking pan with non-stick spay.
- In a small bowl, stir the cilantro into the salsa and enchilada sauce.
- Spread 1/4 cup of salsa mixture into the botton of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach and some beans, and 1/3 of the cheese. Make a second layer of tortilla's, salsa, vegetables, spinach, beans, and cheese. Top with a layer tortilla's, salsa, vegetables, spinach, beans 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.
- Notes:
- I use Sweet Creek medium organic Enchilada red sauce. Its good!