Stacked Roasted Vegetable Enchilada Bake

Stacked Roasted Vegetable Enchiladas

9-10 corn tortillas, halved

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 medium onion, halved and slivered
1 cup corn kernels, fresh or frozen
3 T heat-safe oil like grapeseed or coconut
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
2 cups homemade or store bought salsa/pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
2 cans of pinto beans, rinsed and drained

2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
sour cream and thinly sliced scallions (green onions) for garnish, if desired

Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.

Place poblanos, red bell peppers, cauliflower, 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.

Prepare an 8x8x2 or 9x9x2-inch square 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 1/3 of the vegetables, a handful of spinach, 1/3 of the beans and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, beans and cheese. Top with with a layer of tortillas, salsa, vegetables, beans and cheese. Cover with aluminum foil.

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

Portobello Mushroom and Bell Pepper Sloppy Joes

3 Tbsp exra-virigin olive oil
1 each small green and red bell pepper, cored, seeded, and thinly sliced
1 yellow onion, thinly sliced
1 pound portobello mushrooms, wiped clean, black gills scraped out and discarded, thinly sliced
1 cup tomato sauce
2 Tbsp tomato paste
1 Tbsp worcestershire sauce
2 tsp chopped fresh oregano
1/2 tsp hot sauce
1 package of Yves soy beef
4 whole-wheat hamburger buns

DIRECTIONS

1.  Heat 2 Tbsp oil in a large skillet over medium-high heat.  Add bell pepper and onion; cook, stirring, until softened- about 10 minutes.  Add the rest of the oil, garlic, mushrooms and soy beef; toss well.  Cook, stirring occasionally, until mushrooms are soft and liquid is absorbed- about 8-10 minutes.  Season with salt and pepper to taste.

2.  Reduce heat to medium.  Add tomato sauce and paste, worcestershire sauce, oregano, hot sauce and 3/4 cup water; stir well.  Cook, stirring often, to thicken, about 10 minutes; season with salt and pepper to taste.

3.  Spoon mixture inside hamburger buns.  Serve immediately.

Serves:  4 (1 sandwich)

Hawaiian-Style Sweet-and-Sour Roasted Pineapple and Bell Peppers

• 3 cups cubed fresh pineapple
• 1 medium red bell pepper, cubed (1 1/2 cups)
• 1 medium red onion, cut into thin wedges (1 1/2 cups)
• 1 Tbs. toasted sesame oil
• 1 Tbs. vegetable oil
• 1 Tbs. dark or light brown sugar
• 1 Tbs. sweetened coconut flakes, optional
• 1 Tbs. lime juice

DIRECTIONS

1. Preheat oven to 400°F. Arrange pineapple cubes, red bell pepper cubes, and red onion wedges on ungreased rimmed baking sheet. Drizzle with toasted sesame oil and vegetable oil, sprinkle with brown sugar, and season with salt and pepper, if desired. Toss to coat.
2. Roast pineapple mixture on center oven rack 30 minutes, or until lightly browned, turning once. Remove from oven and sprinkle with sweetened coconut flakes, if using, then drizzle with lime juice. Remove to serving bowl and toss well to combine. Serve hot or at room temperature.

Serves 6

Serving size: 1-cup

Calories: 108

Protein: <1g

Fat: 5g

Carbs: 17g

**** (out of 5-star rating)

Yum! All I have to say. I made this for my lunch and threw it over warmed brown rice to make it a complete meal.