Sunday, April 21, 2013

Roasted Vegetable Enchiladas

I rarely blog anymore. I mean, it's a been a year since my last post so that's pretty obvious. In the last few weeks, I've really tried to start eating healthy and cooking more at home. It's really me challenging myself to use my Bountiful Basket items. I've used a lot of great recipes in the last few weeks and wanted to to catalog them somewhere - mainly so my mom can find them easily! :) They are all pretty veggie-filled, so if you're a steak and tater kind person - ignore the food posts! 
Also, I often forget to take pics of my food or they are terrible quick photos. I'm cooking how am I supposed to remember to take pictures too? Seriously, Pioneer Woman - HOW DO YOU DO IT!?

I took a picture pre-baking but forgot to before we devoured it. 

Roasted Vegetable Enchiladas

Prep Time: 20 minutes
Cook Time: 60 minutes

1 Anaheim pepper, cut into matchsticks
1 red bell pepper, cut into matchsticks
1 orange bell pepper, cut into matchsticks
1 yellow bell pepper, cut into matchsticks
2 medium baking potatoes, cut into chunks
1 can of corn kernels
1 cup of mushrooms
1 cup of spinach
3 T olive oil
2 garlic cloves
Salt and pepper
½ cup cilantro
2 cups salsa
9-10 corn tortillas
2 cups shredded cheese

Sour cream and scallions for garnish, if desired.

1.       Rinse and chop vegetables
2.       Roast in oven at 425 degrees with oil, cumin, s/p for 30 minutes, tossing every 10 minutes
3.       Mix salsa and cilantro
4.       Layer salsa, tortillas, spinach, veggies, cheese
5.       Bake again, covered with foil at 350 for 20 minutes
6.       Uncover and bake for an additional 10 minutes, until cheese browns
7.       Cool for a few minutes and ENJOY :)

No comments:

Post a Comment