Stacked Roasted Vegetable Enchiladas

Name: Stacked Roasted Vegetable Enchiladas
Ingredients: 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 (about 1 1/2 cups); 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; 1/2 cup chopped fresh cilantro; 2 cups homemade or store bought salsa/pico de gallo; 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

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INGREDIENTS

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1 poblano chile, cut into matchsticks

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2 red bell peppers, cut into matchsticks

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1/2 head of cauliflower, cut into 1/2-inch chunks

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1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)

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1 medium onion, halved and slivered

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1 cup corn kernels, fresh or frozen

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3 T heat-safe oil like grapeseed or coconut

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1 1/2 tsp ground cumin

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2 garlic cloves, minced

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salt and black pepper

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1/2 cup chopped fresh cilantro

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2 cups homemade or store bought salsa/pico de gallo

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2 ounces baby spinach leaves (about 2 big handfuls)

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9-10 corn tortillas, halved (try making homemade tortillas!)

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2 cups shredded cheese (I used a cheddar-Monterey Jack blend)

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sour cream and thinly sliced scallions (green onions) for garnish, if desired

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