Roasted Vegetable Enchiladas
- 3 cayenne chiles, sliced then (use any spicy chile here)
- 2 bell peppers of any color, sliced
- 1 head of cauliflower, cut into bite size chunks
- 1-2 sweet potato, peeled and cut into bite size cubes (or you can use butternut squash)
- 1 medium onion, halved and slivered
- 1 1/2 cups corn kernels, fresh or frozen
- 3 T olive oil
- 3 tsps ground cumin
- 3 garlic cloves, minced
- salt and black pepper
- 1 large can or jar of enchilada sauce (our favorite is 'El Pato')
- 2 cups spinach leaves (about 2 big handfuls)
- about 25 corn tortillas, cut into fourths
- 2-3 cups shredded cheese
- 1/2 cup chopped fresh cilantro
- serve with cilantro and Greek Yogurt
- Produce
- Bell peppers of any color (2)
- Cauliflower (1 head)
- Cayenne chiles (3)
- Cilantro, fresh (1/2 cup)
- Corn, fresh or frozen kernels (1 1/2 cups)
- Cumin, ground (3 tsps)
- Onion, medium (1)
- Spinach, leaves (2 cups)
- Sweet potato (1)
- Condiments
- Enchilada sauce (1 large can)
- Cooking & Baking
- Garlic cloves (3)
- Olive oil (3 T)
- Salt and black pepper (1)
- Bread & Baked Goods
- About 25 corn tortillas (1)
- Dairy
- Cheese (2 cups)
- Serve with cilantro and greek yogurt (1)
Preparation
Read recipe preparation on thevintagemixer.com
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Recipe Stats
Published February 27, 2012 (11 months ago).
71 people saved this recipe.
