makes 4 servings
Before you even look down at the pictures, I know the “presentation” picture of the vegetarian enchiladas does not look appealing, but it doesn’t mean this dish wasn’t fantastic!
For some reason the enchiladas don’t stay together well when taking them out of the pan, but rest assured, we’ve had this recipe 2 times and even tried it on our friends – who approved.
As a funny side note, the friend admitted that on the way to our house he asked his wife, “they’re not going to feed me vegetarian food are they (knowing that we are on the China Study Diet and Fitness challenge)? They’re going to be considerate and have some meat for me, right?” 🙂 Well, to his chagrin there was no meat in the house (or in the dish), but it didn’t stop him for going back for seconds.
Just because a dish is vegetarian or vegan doesn’t mean that it’s tasteless and terrible. All of the recipes here on WSL are exactly the opposite…or else they wouldn’t be posted.
Caveat to the recipe: it does take a little while to prep and cook. The overall time is about 1.5 hours. We cut the vegetables ahead of time and it saves us about 20 minutes the night of cooking the dish.
Preheat over to 425 degrees F. Get a large rimmed cookie sheet or roasting pan, cover with aluminum foil, and spray with cooking spray.
Place poblanos, red peppers, cauliflower, sweet potato, onion, and corn onto cookie sheet. Drizzle canola oil and sprinkle with the cumin and minced garlic. Use your hands (or a spoon) to mix everything well until it’s coated evenly, and spread the vegetables on the pan.
Roast the vegetables for 30-40 minutes until they’re tender and start to brown.
Remove vegetables from oven and reduce temperature to 350 degrees F.
Prepare a 9×9 (or 8×8) baking pan with cooking spray. In a small bowl stir together the chopped cilantro and salsa.
Spread 1/4 of the salsa onto the bottom of the baking pan, then add a layer of tortilla pieces (remember they’re halved) to cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the shredded cheese.
Make a 2nd layer of tortilla, salsa (this time the salsa is on top of the tortilla), spinach, vegetables, and cheese. Finally, create a 3rd layer of tortillas, salsa, vegetables, and cheese.
Cover with aluminum foil and bake for 20 minutes. Then, remove the foil and bake an additional 10 minutes or until cheese is melted.
Serve it up with some sour cream or Greek yogurt and enjoy!
Original recipe found at Perry’s Plate
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