Vegetable Enchilada Bake
- 1 pasilla pepper, sliced into strips
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1/2 large head cauliflower, cut into 1/2-inch chunks
- 1 small sweet potato, peeled and cut into 1/2-inch cubes
- 1 medium onion, halved and sliced
- 3 tablespoons grapeseed oil
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- black pepper
- 3 cups salsa
- 1 leaf chard, chopped
- 12 tortillas corn tortillas, halved
- 8 ounces cheddar cheese, shredded
- 8 ounces monterey jack cheese, shredded
- Preheat the oven to 425°F.
- Add all chopped vegetables to a large mixing bowl. Pour the grapeseed oil, cumin, paprika, salt and pepper over them. Using your hands, mix the vegetables so that they are all coated.
- Line two baking sheets with parchment paper and spread out the vegetables. Bake them in the oven for 30 minutes or until they are tender and slightly browned. You can stir around the vegetables half-way through to ensure they roast evenly.
- Remove vegetables from the oven and reduce the oven heat to 350 degrees F.
- Lightly coat a 8x8x2 or 9x9x2-inch square baking pan or casserole dish with olive oil (or cooking spray). In
- 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 chard (or spinach), 1/3 of the cheese and 1/3 of the salsa.
- Repeat this to make three layers. Your top layer will be roasted veggies with cheese on top.
- Bake on the center rack for 25 to 30 minutes. Remove from the oven and allow dish to cool 10 minutes before cutting large portions.
Serve with plain Greek yogurt (or sour cream), cilantro, green onion, and/or avocado.