Vegetable Enchilada

Vegetable Enchilada Recipe

 15 m   1 h   6 Servings

Ingredients

• 1 pasilla pepper, sliced into strips
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1/2 head cauliflower, cut into 1/2-inch chunks
• 1 small sweet potato, peeled and cut into 1/2-inch cubes
• 1 medium onion, halved and sliced
• 3 tablespoons grapeseed oil
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• salt
• black pepper
• 3 cups salsa
• 1 leaf chard, chopped
• 12 corn tortillas, halved
• 8 ounces cheddar cheese, shredded
• 8 ounces monterey jack cheese, shredded

Directions

1. Preheat the oven to 425°F.
2. Add all chopped vegetables to a large mixing bowl. Pour the grapeseed oil, cumin, 
3. paprika, salt and pepper over them. Using your hands, mix the vegetables so that they 
4. are all coated.
5. Line two baking sheets with parchment paper and spread out the vegetables. Bake 
6. them in the oven for 30 minutes or until they are tender and slightly browned. You can 
7. stir around the vegetables half-way through to ensure they roast evenly.
8. Remove vegetables from the oven and reduce the oven heat to 350 degrees F.
9. Lightly coat a 8x8x2 or 9x9x2-inch square baking pan or casserole dish with olive oil 
10. (or cooking spray). In
11. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla 
12. pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of 
13. chard (or spinach), 1/3 of the cheese and 1/3 of the salsa.
14. Repeat this to make three layers. Your top layer will be roasted veggies with cheese 
15. on top.
16. Bake on the center rack for 25 to 30 minutes. Remove from the oven and allow dish 
17. to cool 10 minutes before cutting large portions.

Serve with plain Greek yogurt (or sour cream), cilantro, green onion, and/or avocado.

Notes

Two handfuls of baby spinach may be substituted for the chard leaf.