Sunday, February 10, 2013

Roasted Vegetable Stack

I can't promise that I'm bringing my blog back....BUT, this recipe fits my blog perfectly and was delicious so I had to be sure to share!  I pinned this recipe 42 weeks ago on Pinterest and just barely got around to trying it!  I'm glad I finally did!  Bright, flavorful, and full of veggie goodness!

The recipe I pinned can be originally found here at Perry's Plate.  I followed it pretty much as it stated (shocker I know) except for just a a couple small changes because of what I had in my fridge.  Really the only change I would make next time is I would add mushrooms to the roasted veggies - just because I love  them.  I might try it again with beans to add some protein, then I could use less cheese as well.  Really you can use whatever veggies you have/want!

Roasted Vegetable Stack  
(Originally called an enchilada, but no enchilada sauce was used so I'm just calling it a stack)

1 poblano chile, cut into matchsticks
2 red bell peppers, cut into matchsticks
1/2 head of cauliflower, cut into 1/2-inch chunks
1 small sweet potato, peeled and cut into 1/2-inch cubes
1/2 large onion, slivered
1 cup corn kernels, fresh or frozen
3 T canola oil
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and pepper
1/2 cup chopped fresh cilantro
2 cups homemade or store bought salsa/pico de gallo (I used my favorite premade salsa, Herdez, bc I didn't feel like making any)
2 ounces baby spinach leaves (about 2 big handfuls)
9-10 corn tortillas, halved (I actually used flour because that's what I had in my fridge. I try very hard to like corn but I just can't break my love of a good flour tortilla)
1 1/2 cups shredded cheese (any blend you like!)
sour cream and thinly sliced scallions for garnish, if desired (I didn't use)

Preheat the oven to 425 degrees F. 
Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to 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. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.

(veggies pre-roasted)

Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. 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 1/3 of the vegetables, 1/3 of the cheese, and a handful of spinach. Make a second layer of tortilla, vegetables, cheese, salsa, and spinach. Top with with a layer of tortillas, vegetables, salsa, and cheese. Cover with aluminum foil.
(look at those gorgeous layers!!)

Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.
Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.
Serves 4-5


Hilary said...

Looks insanely GOOD! Glad you're back if even for just this post!

Four Hearts Haven said...

I always love it when you post something new for me to try. I am a little picky, and coming from someone I know, love (and trust) pulls more weight than you know. Thanks for sharing.