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
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. 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.