Saw It. Pinned It. Did It: Roasted Veggie Enchiladas

I am so excited to link up for the very first time with Katie and Stephanie for Saw It. Pinned It. Did It.

Roasted Veggie Enchiladas

I have been making these for almost 2 years now and let me tell you, I have NEVER gotten tired of them!  They are filled with yummy veggie goodness and don't require any additional toppings in my opinion.

Original Pin:

I modified this recipe to include veggies I like (broccoli and carrots) and exclude things I don't like (sweet potato-YUCK!!!!).  Also, I am in NO WAY a photographer so no judging the iphone pics k?

What you need:

1 poblano chile, cut into matchsticks (honestly my grocery store didn't say "poblano chile" so I got a big green pepper that looked like the picture in the recipe)
2 red bell peppers, cut into matchsticks
1/2 head of cauliflower, cut into 1/2-inch chunks
1 medium onion, halved and slivered (or just sliced up in your food processor if you're lazy like me)
1 cup corn kernels, fresh or frozen
3 T heat-safe oil like grapeseed or coconut (I used good ole EVOO and I just eyeballed the amount)
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
1/2 cup chopped fresh cilantro
2 cups homemade or store bought salsa/pico de gallo (I used Pace picante and it was amazing)

2 ounces baby spinach leaves (about 2 big handfuls)
9-10 corn tortillas, halved (try making homemade tortillas!)
2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
sour cream and thinly sliced scallions (green onions) for garnish, if desired

Step one:

Heat oven to 425 degrees and lightly oil a small roasting pan, I used a rimmed cookie sheet

Step two:

Place veggies 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.  And I mean MIX!  C'mon, get your hands good and greasy!

After everything is coated well, spread the vegetables evenly in the pan. 

See?  NOT a professional photog

Step three:

Roast tray 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.

Step four:

Mix cilantro and salsa together and set aside.

Step five:

Spray your casserole pan with a non-stick spray.  I used whatever rectangle pan I had lying around.

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, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.

Side note:  I only got to do 4 layers before my dish was FULL.  As long as you have a couple of layers of tortillas mixed in, you should be fine.

Step six:

Bake for 20 minutes.  Remove foil and bake for another 10 minutes or until cheese is melted.

Step seven:

Separate into your Tupperware containers for lunchtime that week and ENJOY!

So good and makes enough for me to eat all week!