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

Stanford Inn Enchilada

This recipe makes an extra 1 1/2 cups of Salsa Cruda; try it on tempeh or polenta.

Chipotle Salsa
1 Tbs. olive oil
1 small yellow onion, diced (1 cup)
1 1/2 cloves garlic, minced (1 1/2 tsp.)
1 Tbs. dried oregano, chopped
2 tsp. ground chipotle chile powder
1 1/2 tsp. Sucanat natural cane sugar
1 tsp. ground black pepper
1 14.5-oz. can diced tomatoes

Salsa Cruda
1 1/2 lb. Roma tomatoes, diced (4 cups)
1 small red onion, diced (3/4 cup)
1/2 cup chopped cilantro
2 Tbs. lime juice
1 1/2 tsp. minced jalapeño chile

Enchiladas
2/3 cup quinoa
12 oz. fresh spinach leaves, rinsed
8 6-inch corn tortillas

DIRECTIONS

1. To make Chipotle Salsa: Heat oil in saucepan over medium heat. Add onion; sauté 5 to 7 minutes, or until translucent. Add garlic; sauté 2 minutes. Add oregano, chipotle chile powder, sugar, and pepper; sauté 2 minutes more. Stir in tomatoes and 3/4 cup water; reduce heat to medium-low. Simmer 20 minutes. Remove from heat, and purée until smooth in blender or food processor.

2. To make Salsa Cruda: Combine all ingredients in large bowl. Season with salt and pepper, if desired. Set aside.

3. To make Enchiladas: Bring quinoa and 1 1/3 cups water to a boil in saucepan. Cover, reduce heat to medium-low, and simmer 15 minutes, or until water is absorbed.

4. Steam spinach in large skillet 3 to 4 minutes, or until wilted but still bright green. Drain excess liquid; keep warm.

5. Bring Chipotle Salsa to a simmer in skillet over medium-low heat. Dip tortillas, one at time, into Chipotle Salsa, turning to coat. Leave in skillet 3 minutes to soak. Cool slightly.

6. Set 1 tortilla on work surface; fill with 1/4 cup each quinoa and spinach; roll up. Repeat with remaining tortillas, quinoa, and spinach. To serve, place 2 Enchiladas on each plate; top with 1/4 cup Chipotle Salsa and 1/4 cup Salsa Cruda.

Serves: 4
Serving size: 2 enchiladas with 1/4 cup chipotle salsa and 1/4 cup salsa cruda.

**** WARNING!!!! *****

This recipe took me almost TWO HOURS to make!!! It was delicious, but very loooooooong. I would make it again but maybe starting on a Saturday afternoon instead of a weeknight!

Black Bean & Toasted Corn Tacos

• 1 cup cooked black beans
• 1/2 cup prepared salsa
• 2 cloves garlic, minced (2 tsp.)
• 2 1/2 tsp. ground cumin, divided
• 1 cup frozen corn kernels, thawed
• 1/4 tsp. ground black pepper
• 4 6-inch corn tortillas
• 12 baby spinach leaves
• 1/2 cup jarred roasted red pepper strips
• 1/4 cup coarsely chopped cilantro
• 2 small green onions, finely chopped (1/4 cup)
• 1/4 cup crumbled cotija

DIRECTIONS

1. Bring beans, salsa, garlic, and 1 tsp. cumin to a simmer in saucepan. Reduce heat to medium low, and cook 5 to 6 minutes, or until soft. Remove from heat, and mash with fork to crush beans for creamier filling, if desired.
2. Heat skillet over medium-high heat, and coat with olive oil cooking spray. Wrap corn in paper towels, and squeeze out excess water. Add corn to skillet in single layer, and sprinkle with remaining 1 1/2 tsp. cumin, black pepper, and cayenne pepper to taste. Cook 5 to 10 minutes, or until golden and crispy, stirring frequently.
3. Preheat oven or toaster oven to 350°F. Toast tortillas in toaster oven 1 minute to soften. Alternately, bake tortillas on taco baking rack in oven 7 to 10 minutes, or until crisp. Fill each tortilla with 1/4 cup beans, 1/4 cup corn, 3 spinach leaves, red pepper strips, cilantro, and green onions. Top each taco with 1 Tbs. cheese.

Serves: 4

Serving: 2 Tacos

Calories: 362

Fat: 4g

Protein: 14g

Carbs: 74g

****1/2 (Star-rating out of 5)

The husband really liked these and said he would most certainly eat them again! Hooray! A winner. I found the cotija cheese at Trader Joes. Warning: These are really cumin-y (I like to make up words) so if you don't favor cumin so much maybe cut it in half. Fresh cilantro is a must- dried just won't cut it in these.