- November 25, 2024
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To continue the January theme of healthy eating, this week I decided to test out the concept of stacked enchiladas, veggie-style. Now, let’s be serious: I am in no way a vegetarian. I tried it once in middle school, and that didn’t last long. As much as I love vegetables, I need a bloody steak in my life every so often.
But this carnivore has been around enough veg heads to know that they need spiced-up meals, too.
This enchilada stack is so stuffed with flavor, that, for me, meat wasn’t missing. It is also a great dish to introduce kids to new vegetables, such as cauliflower and sweet potatoes.
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RECIPE
Serves 4-5
What you need:
1 poblano chile, cut into matchsticks

2 red bell peppers cut into matchsticks

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 slivered

1 cup corn kernels, fresh or frozen

3 tablespoons heat-safe oil, such as grape seed or coconut

1 1/2 teaspoons ground cumin

2 garlic cloves, minced

salt and black pepper

2 cups salsa
2 handfuls baby spinach leaves
9-10 corn tortillas, halved
2 cups shredded cheese
sour cream
What to do:
Preheat the oven to 425 degrees F. Lightly oil a large, shallow roasting pan or rimmed cookie sheet.
Place prepped vegetables into roasting pan. Drizzle oil and sprinkle cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper; mix everything together.
After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes, until vegetables are tender and begin to brown in spots.
Shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce temperature to 350 degrees F.
Prepare an 8-by-8-by-2- or 9-by-9-by-2-inch baking pan with nonstick spray. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces to completely cover the salsa. Top with vegetables, spinach and cheese. Make a second layer of tortilla, salsa, vegetables, spinach and cheese. Repeat again if you have room in your pan. Cover with aluminum foil.
Bake for 20 minutes. Remove the foil and bake another 10 minutes.
Let sit for 5 minutes and cut into squares. Serve with sour cream.
