Guest Bloggers

stacked roasted vegetable enchiladas

I’m thrilled that Jenna asked me to write a guest post for her beautiful blog! Jenna is such a talented chef and blogger. I’m a little star-struck, to be honest.

I’m Natalie, a mom of two little girls (3 and 4), and I blog over at Perry’s Plate where I focus on whole-food, family-friendly recipes. (Read = My goal is to cram my kids full of vegetables. Every. Single. Day.) Today I’ve got a recipe for you that’s not only beautiful, but fairly healthy as well. Plus it’s one of the most popular recipes on my blog right now. Not surprising… it’s one of our favorites, too!

Kids are tricky. While I don’t believe in lying to them to get them to eat vegetables, I do use a couple of tricks. Chopping vegetables small and mixing them with other things as well as roasting seems to work with my kids. In this case, the vegetables are cut small AND roasted.

And any recipe that begins with a pan of roasted vegetables is a winner in my book. I have a slight obsession with roasting vegetables.

Last summer I was visiting my parents in Idaho, and I decided to make this for dinner. When my meat-and-potatoes-don’t-try-anything-new-on-me dad sees me working in the kitchen, he throws a few suspicious glances at me, hovers for a while, and nervously tries to figure out what I’m going to put in front of him at the table.

It’s hilarious to see a 56-year-old man act as picky as my 3-year-old.

I find I have to use the same techniques to get my dad to eat vegetables as I do my children. (And I usually have better luck with the kids.) I made this for him, adding taco meat, and he scarfed down a whole plateful, only hesitating once to glance at the colorful little bits. Nothing was picked out.

I believe it was the taco meat that saved the day. I think he would have been digging around in the kitchen for a steak if the dish had been purely vegetarian.

That’s the beauty of this recipe — it can be customized to suit your tastes in vegetables and hankering for meat… or not.

Thanks again Jenna for letting me hang out on your blog today!

Stacked Roasted Vegetable Enchiladas

Serves 4-5

Print this recipe!

adapted from The Roasted Vegetable by Andrea Chesman


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


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

Place poblanos, red bell peppers, cauliflower, sweet potato, 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. Β Remove pan from oven and reduce oven temperature to 350 degrees F.

Prepare a 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. 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, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, 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.

Nat’s Note: I’ve gotten a lot of comments about not being able to fit this into a 9x9x2 pan. If you find that you have a hard time as well, simply use a 9×13.

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  • Reply
    November 10, 2011 at 3:33 am

    This looks great! Mexican is always a win!

  • Reply
    Ashton Keefe
    November 10, 2011 at 4:03 am

    I cannot wait to try this, it looks delicious!!

  • Reply
    Lauren @ What Lauren Likes
    November 10, 2011 at 4:03 am

    So making this! Its so colourful πŸ™‚

  • Reply
    Averie @ Love Veggies and Yoga
    November 10, 2011 at 4:16 am

    The colors in this…just stellar! When someone says eat the rainbow, you totally have that covered with this one!

  • Reply
    Emmy (Wine and Butter)
    November 10, 2011 at 4:29 am

    That looks so delcious! As a nutrtion advsior my number one tip is always for people to eat more vegetables – so long as they do that the little add ons (meat, dairy, bread whatever) become pretty much irrelevant. This dish is a great example of that – I just had lunch and Im hungry again (ie. well done!). Youve got lucky kids!

  • Reply
    November 10, 2011 at 4:30 am

    OMG! I love this recipe! I saw a pic of it on Pinterest and had to make it. I’m always looking for good vegetarian recipes and this is one of my favorites!

  • Reply
    Heather (Heather's Dish)
    November 10, 2011 at 4:33 am

    the colors in this are tell-tale on how good it is! thanks so much for sharing, we are always trying to find ways to fit more veggies in!

  • Reply
    November 10, 2011 at 4:38 am

    This looks so healthy and yummy!

  • Reply
    Molly @ RDexposed
    November 10, 2011 at 4:38 am

    Love you goal and I’m glad I’m not the only one that roasts every vegetable that comes through the door!

  • Reply
    Rachel @ Not Rachael Ray
    November 10, 2011 at 4:42 am

    This looks so great! Wonderful guest post πŸ™‚

  • Reply
    katie @KatieDid
    November 10, 2011 at 4:52 am

    What a great idea- kind of a fun twist on a lasagna in a way and gluten free, awesome.

  • Reply
    kathleen @ the daily crumb
    November 10, 2011 at 4:55 am

    these look delish! awesome guest post… and beautiful photography!

  • Reply
    Angela @ Eat Spin Run Repeat
    November 10, 2011 at 5:03 am

    “My goal is to cram my kids full of vegetables. Every. Single. Day” <– I don't have kids, but one day this is TOTALLY going to be me!! This recipe sounds awesome. I agree with you, you can NEVER go wrong with a pan of roasted veggies!

  • Reply
    Chelsea @ One Healthy Munchkin
    November 10, 2011 at 5:24 am

    This is such a great way to get kids to eat their veggies. And it looks delicious too!

  • Reply
    November 10, 2011 at 5:30 am

    This is a beautiful dish! I’ve been craving Mexican food and I love that you’ve incorporated so many veggies. Can’t wait to try it!

  • Reply
    November 10, 2011 at 5:36 am

    Your photos JUMP off the page!

  • Reply
    November 10, 2011 at 5:37 am


  • Reply
    Claire @ Live and Love to Eat
    November 10, 2011 at 5:44 am

    This looks so amazing – what a great idea for a twist on usual enchiladas! Thanks for sharing!

  • Reply
    amy walters, aDESIGNdock
    November 10, 2011 at 6:04 am

    This looks so delicious Natalie! Thanks for sharing πŸ˜‰

  • Reply
    Cait's Plate
    November 10, 2011 at 6:16 am

    Oh my. That right there just looks like the best thing since sliced bread.

  • Reply
    Hilliary @ Happily Ever Healthy
    November 10, 2011 at 6:16 am

    These pictures are making my mouth water! What a great recipe, thanks for sharing!

  • Reply
    Melomeals: Vegan for $3.33 a Day
    November 10, 2011 at 6:29 am

    This looks and sounds so good! What’s not to love?

  • Reply
    November 10, 2011 at 6:34 am

    Dude, I totally found your recipe via Pinterest a while ago and made it then – these were definitely awesome and a hit!

  • Reply
    Tara @ Chip Chip Hooray
    November 10, 2011 at 6:34 am

    These look completely delicious. I am neither a 4 year old nor a picky father, but I try to get veggies in my life as much as possible! It helps when they’re this colorful and appetizing, though–and adding tortillas and cheese to the mix is definitely helpful. πŸ˜‰ I think this one’s going to be coming out of my kitchen pretty soon. Thanks for the great guest post!

  • Reply
    Anna Ruth
    November 10, 2011 at 6:36 am

    This looks amazing. My goal also is to pump whoever I’m feeding full of veggies however I can. This is getting bookmarked.

  • Reply
    November 10, 2011 at 6:41 am

    Yay! I love to see Natalie on here!! πŸ™‚ I love her vegetable-centric food!

  • Reply
    Thursday’s This & That – Cait's Plate
    November 10, 2011 at 6:48 am

    […] I want to make these and this …like right […]

  • Reply
    Lauren from Lauren's Latest
    November 10, 2011 at 6:49 am

    Beautiful, Natalie!

  • Reply
    November 10, 2011 at 6:51 am

    Love seeing you here Natalie! This dish is mouthwatering! We share the same goal my friend πŸ™‚ our kids will thank us one day!!

  • Reply
    Gina @ Running to the Kitchen
    November 10, 2011 at 7:07 am

    Love how colorful and adaptable this is!

  • Reply
    Cat @Breakfast to Bed
    November 10, 2011 at 7:33 am

    A: That looks fab.
    B: I love how it matches the placemat
    C: You have Irish twins!! I am one!! YAY!

  • Reply
    Bev Weidner
    November 10, 2011 at 7:34 am

    Nataliiiieee! Love these enchis. MAN do I love them. Like, a little too much.

    Yew da berst. <3

  • Reply
    November 10, 2011 at 7:35 am


    Seriously, I stumbled across the recipe on Perry’s plate and tried it out and my typically anti-vegetarian family just went crazy over these enchiladas. So much so that they asked me to make it again the next week. FABULOUS recipe! Thank you!

  • Reply
    Lisa @ Life in Green
    November 10, 2011 at 7:52 am

    Wow….so pretty!

  • Reply
    November 10, 2011 at 8:36 am

    This is great Natalie. I will be sending this to all my mommy friends and for me too. πŸ™‚

  • Reply
    Living The Sweet Life
    November 10, 2011 at 8:43 am

    Look at all those gorgeous colours!! This is a beautiful recipe … and your dad reminds me of my boyfriend … I don’t mind adding a little meat in there, if it means getting a whole lot of vegetables in too πŸ™‚

  • Reply
    Amber K
    November 10, 2011 at 9:12 am

    Wow, this looks amazing!

  • Reply
    Cassie @ Bake Your Day
    November 10, 2011 at 9:54 am

    Stunning colors in this! I adore roasted veggies and the flavors in this sound fabulous. Well-done, I can’t wait to give this a try!

  • Reply
    Joelle (on a pink typewriter)
    November 10, 2011 at 10:39 am

    These looks really yummy! I love roasting veggies over all other methods.. they always taste amazing.

  • Reply
    Linzay @brokerunner
    November 10, 2011 at 10:47 am

    This looks SO good. I’m definitely making it soon!

  • Reply
    November 10, 2011 at 10:48 am

    This looks amazing! We eat purely vegetarian at home and I think this just made it into our bi-weekly rotation! How long does it hold for…. 3 days? It’s just the two of us so I don’t want to make way too much.

    Also… any suggestions if I need to bake it longer if I use vegan cheese?


    • Reply
      Natalie @ Perry's Plate
      November 10, 2011 at 3:06 pm

      I’m sure it would hold for 3 days. Maybe even 5 or 6. I don’t know about the vegan cheese, though. I have no experience with that! Sorry!

  • Reply
    Emily M
    November 10, 2011 at 11:27 am

    Looks like a wonderful way to get my meat-loving BF to eat veg for a night!

  • Reply
    November 10, 2011 at 2:17 pm

    Looks amazing!!!

  • Reply
    November 10, 2011 at 2:32 pm

    now only if i could get Hubby to eat veggies πŸ™‚

  • Reply
    Alexis @ Hummusapien
    November 10, 2011 at 4:45 pm

    I MUST stop reading your blog in class!! I get SO hungry πŸ™‚

  • Reply
    November 11, 2011 at 5:37 am

    Can you prepare in advance to be cooked later?

    • Reply
      Natalie @ Perry's Plate
      November 11, 2011 at 7:39 am

      Sure! You may need to bake it longer if it’s completely chilled, but it should be fine sitting in the fridge, assembled, overnight.

  • Reply
    November 11, 2011 at 6:53 am

    Thanks for sharing this recipe Natalie! It looks really great and I’m a huge fan of any dish that crams a ton of veggies in. I’m excited to go check out your blog!

  • Reply
    Fran@ Broken Cookies Don't Count
    November 11, 2011 at 10:26 am

    I could eat that entire tray! Looks so good!

  • Reply
    Nicole @ Giraffelegs
    November 11, 2011 at 10:36 am


  • Reply
    Samantha Cernock
    November 11, 2011 at 11:32 am

    Those look ah-may-zing!!!

  • Reply
    November 11, 2011 at 12:24 pm

    I just finished making (and eating a large helping) of this. So tasty. Thanks so much for sharing!

  • Reply
    Fit Chick in the City
    November 11, 2011 at 1:37 pm

    This looks so good! I’ve bookmarked it and can’t wait make it. Thank you for sharing!

  • Reply
    November 13, 2011 at 1:51 pm

    Wow! Those are the most beautiful enchiladas I have ever seen! πŸ™‚

  • Reply
    November 13, 2011 at 6:03 pm

    This look delicious and healthy! Such a beautiful meal!

  • Reply
    Army Amy*
    November 13, 2011 at 6:18 pm

    I just found this recipe! Can’t wait to try it out!*

  • Reply
    November 15, 2011 at 6:05 am

    I just made this last night – the only change was adding a bit of chicken for the hubby’s sake. It was spectacular – excellent flavor and, as you already know, beautiful. The prep is a bit of a pain, but it ended up being well worth it. Thanks for sharing!

  • Reply
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    November 24, 2011 at 5:59 am

    Made these last night, in preparation for less healthy eating today (Thanksgiving). Wow! I added some leftover carne asada, can imagine a little ground turkey leftovers or even some brown rice. I can’t wait to eat the leftovers with a couple of over-easy eggs on top. Thanks for a great recipe (yes, I used a 9 x 13 pan!)

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  • Reply
    February 22, 2012 at 7:35 am

    Is there a way to find Calorie info for this recipe? I made it and it’s delicious!!!

  • Reply
    March 11, 2012 at 7:04 pm

    I added a layer of avocado and used whole wheat tortillas. Turned out great! Thank you!

  • Reply
    March 29, 2012 at 7:06 am

    I made this last night and it was SO good! I love how the veggies are roasted!

  • Reply
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  • Reply
    April 13, 2012 at 9:32 pm

    We used 9×13 and it’s in the oven now and looks amazing!!!!

  • Reply
    April 22, 2012 at 2:10 pm

    This was a great recipe! Takes a little time, but is totally idiot proof. As a vegetarian, I added black beans to the layering and baking portion to give it some extra “meat”. I also made half of it without cheese for someone who has a dairy allergy and it was still delicious!

  • Reply
    May 11, 2012 at 2:56 am

    This looks wonderful! Was thinking I’d like to make this on vacation. But would be cooking for a crowd of 10, two being kids. I’d like to add a layer of taco meat as well. Do you think doubling would work in a pan that’s slightly bigger than a 9×13? I definitely want to make this fresh as opposed to freezing ahead, but think it would be time consuming to do it ALL at once. Think I will chop the veggies ahead and take them in a cooler. Any other suggestions? Thanks a bunch!!


  • Reply
    Carolyn O'Brien
    August 8, 2012 at 6:17 pm

    Found this on Pinterest and decided to try it. WOW!! Delicious!! I added 2 lbs ground turkey and extra cheese (to help our five children reckon with all of the veggies in the dish). Everyone loved it!! It was so good. Will definitely make this again and again!

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  • Reply
    April Knight
    January 5, 2020 at 8:46 am

    Looks great!!)
    I want to recommend one of my favourite recipe – Baked Cauliflower Buffalo Bites
    1/2 cup Gluten-free all Purpose Flour
    1/2 cup Water
    1 middle head Cauliflower
    1 tbsp Paprika
    1 clove Garlic
    1/2 tsp Salt
    1 tsp Ginger
    1 tbsp Extra Virgin Olive Oil
    1/2 cup Red Hot Sauce
    Sooo tasty!!

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