I love Pinterest. I love all the inspiration and pretty things! And it’s a safe place to dream and eat! But, instead of just pinning things all the time, I actually want to try to create more…more recipes, more crafts!
I’m always looking for new recipes to feed my family, and Pinterest is full of fabulous food ideas! I recently came across a pin from Perry’s Plate for a recipe called Stacked Roasted Vegetable Enchiladas. The recipe looked like something we would love! Perfect for a Meatless Monday!
The best thing about this recipe is that you can tailor it to your likes. Use which ever vegetables you like. Which ever cheese you like. The recipe combinations are endless!
I don’t know what I was thinking, but I forgot to take pictures of the dish after baking…so these pictures are of the dish before it even made it into the oven. It’s looks so pretty and delish even before serving time!
This recipe was a hit! It’s a keeper! It will be fabulous all year round using seasonal vegetables…my kind of recipe! We were most surprised by how flavourful this dish was. I wondered if it would be bland, but it wasn’t at all. It was really, really, really tasty! I think the roasting of the vegetables with the garlic and the perfect amount of spice, make the flavour so rich!
- 2 slices bell peppers (cut into, I used 1 green and 1 yellow)
- 1/4 head of cauliflower (cut into bite sized chunks)
- 1 small yam (peeled and cut into bite sized chunks)
- 1 onion (cut into half and sliced)
- 1 small zucchini (sliced thin)
- 1 cup corn (fresh or frozen)
- 1 cup sliced mushrooms
- 2 cloves of garlic (minced)
- 1 1/2 tsp cumin
- salt & pepper
- 3 tbsp olive oil
- 2 cups salsa
- 1/2 cup chopped cilantro
- 2 cups shredded cheese (You can use any kind you like. I used marble.)
- 6 tortillas (You can use corn or whole wheat tortillas., I used 2 small tortillas for each layer.)
- Sour cream for serving.
- Preheat your oven to 425 degrees.
- Prepare a cookie sheet by lightly oiling it.
- Have all your vegetables cut up, then toss them with the oil, garlic, cumin and salt & pepper.
- Spread the vegetables out onto the cookie sheet, and bake them for 30-40 minutes, but make sure to shake the pan or stir them every 10 minutes or so to prevent burning.
- Once the vegetables are done, remove them from the oven and set aside.
- Then reduce the oven temperature to 350 degrees.
- Combine the salsa with the chopped cilantro. Set aside.
- Now it’s time to put it all together! Get out an 8×8 baking dish.
- Spread out 1/3 of the salsa mixture, into the bottom of the baking dish.
- Layer on the tortillas to completely cover the salsa. (I used 2 small ones for each layer.)
- Layer on 1/3 of the roasted vegetables.
- Layer on 1/3 of the shredded cheese.
- Layer on another layer of tortillas, then 1/3 of salsa, 1/3 of the veggies, 1/3 of the cheese.
- Add another layer of tortillas.
- Spread on the rest of the vegetables, then the salsa, then top with the remaining cheese.
- Bake for 20-30 minutes, or until the cheese is slightly browned and the dish is bubbling.
- Serve with dollops of sour cream! Yum!
Now you might be wondering why I changed the name of the recipe…When I asked my family what they thought this dish was, the kids said lasagna! And I have to agree, it seems more like a lasagna to me, but with tortillas instead of noodles, and salsa instead of pasta sauce. But really, you can call it what ever you like! Enjoy!