I LOVE enchiladas, and I order them pretty much every time I go out for Mexican. However, when I cook at home, I try to incorporate vegetables in my meals as much as possible. So, I came up with this. As much as I love black beans, it’s nice to have a Mexican dish that isn’t based solely on rice and beans.
- 1 poblano chile, cut into matchsticks
- 1 bell pepper, cut into matchsticks
- 1 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 olive oil
- 2 garlic cloves, minced
- salt and black pepper
- 1 t ground cumin
- 1 t chili powder
- 2 cups homemade or store bought salsa/pico de gallo
- 9-10 corn or 3-4 rice tortillas, halved
- 2 cups shredded cheddar cheese
Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
Place poblano, bell pepper, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle oil and sprinkle the cumin, chili powder, 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 and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables and cheese. Top with with a layer of tortillas, salsa, vegetables, 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 if desired.