Doesn't this look yummy!!! If you like roasted vegetables you will enjoy this.
The recipe came from Live Well Network-Jessica Gralle
Ingredients:
- 2 organic red bell peppers- chopped
- 1 head of cauliflower-cut into small pieces
- 1 large organic sweet potato-peeled and cubed
- 3 garlic cubes-minced
- 1 large onion-chopped
- 1-1/2 cups frozen corn
- 2 Tablespoons oil
- 1 1/2 teaspoons cumin
- 1/2 cup cilantro-chopped
- 2 cups Enchilada Sauce-low sodium
- 8 oz. baby spinach
- 8-10 whole wheat tortillas-8" diameter-I used Fat Flush from Festival in freezer case
- 2 cups cheese of choice I like the daiya cheese
Directions:
- Preheat oven to 425 degrees.
- Toss peppers, cauliflower, sweet potato, onion, garlic, corn oil. -I used a plastic bag.
- Put on parchment lined roasting pan.
- Sprinkle with pepper.
- Roast 35-40 minutes turning every 15 minutes.
- Remove roasted vegetables and reduce heat to 350 degrees.
- Spray a 13 "by 9" glass pan
- In a small bowl, stir cilantro, cumin into the enchilada sauce.
- In the bottom of pan put 1/3 of the sauce.
- Cover the bottom of pan with tortilla shells-do not overlap.
- Layer 1/3 of the roasted vegetables.
- Layer 1/3 of the spinach
- Layer 1/3 of the cheese mixture.
- Make a second layer starting with tortilla shells, sauce, veggies, spinach and cheese
- Repeat one more time. Cover pan.
- Bake for 20 minutes at 350 degrees, covered.
- Remove covering and bake and additional 10 minutes. Let set 5 minutes before serving.
Toppings:
- Avocado slices, cilantro, diced red onion, sour cream or yogurt of choice.
Enjoy!!
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