Stacked Roasted Vegetable Enchiladas

Name: Stacked Roasted Vegetable Enchiladas
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Mexican, Latin American, American
Ingredients: 1 poblano chile, seeded and diced; 2 red bell peppers, seeded and diced; 1/2 head of cauliflower, cut into 1/2-inch chunks; 1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups); 1 medium onion, peeled and diced; 1 cup corn kernels, fresh or frozen; 3 Tablespoons heat-safe oil like avocado or coconut; 1 1/2 teaspoons ground cumin; 1/2 teaspoon granulated garlic; salt and black pepper; 1/2 cup chopped fresh cilantro; 2 cups homemade or store bought salsa/pico de gallo; 2 ounces baby spinach leaves (about 2 big handfuls); 9-10 small tortillas, halved (corn or grain-free); 2 cups shredded cheese (I used a cheddar-Monterey Jack blend); sour cream and thinly sliced green onions for garnish, if desired

Instructions

Prep:30minCook:1h

This roasted vegetable enchilada bake is one of the oldest and most popular recipes on my site. So many of you have been making it for years, and I love hearing how this recipe has made it into your regular rotations!

Updated at: Sat, 26 Feb 2022 15:29:09 GMT