Hi.
Have we met before?
I mean, you feel like you kinda sorta know me, right?
So you understand that the fact that I just ordered this cookbook that features pretty much nothing but vegetables is kind of odd for me, yeah?
I mean, it’s a book. About those things that grow in the ground. That often taste like adult-food. Adult food…bleh.
Well, let me tell you what, I saw these Roasted Veggie Enchiladas over at Miss Natalie’s blog (who, by the way, I have a teensy crush on) and my whole world was flipped upside down.
Vegetables. That I wanted to eat.
These enchiladas were so simple and just seriously out of this world delicious.
The true test was my family though. They like corn (which, I know – it’s a grain, not a veggie – let me pretend, kay?) and 2 of them like green beans, 2 like broccoli, and 1 likes peas as long as they are hidden in mashed potatoes. Oh and one kid likes cooked carrots, but not raw, and the other likes raw but not cooked. My husband? He’ll suffer through most veggies if the kids are watching, but he glares at me the whole time.
Getting veggies in my kids and husband is difficult.
Anyway, these enchiladas were going to ROCK THEIR WORLD. I was so sure of it. My son loved them. My daughter picked out the acceptable bits (which mostly consisted of the whole grain tortillas, corn, and cheese) and my husband took three bites and asked me to grill him a PB&J.
I honestly could not believe they didn’t love these. They were so flavorful, so life changingly good that I just don’t understand how they could not love them. Roasting vegetables just completely changes them from something that your mom begs you to eat to something that you’d be happy to have for dessert, in my opinion.
I hope you’ll ignore my dumb picky family and give these a try yourself. If they were good enough to make me order an entire cookbook about roasted veggies, then, dang it, they weren’t just good…they were amazing.
Ingredients
- 1 poblano chile, cut into matchsticks
- 1 red bell pepper, cut into matchsticks
- 1 orange bell pepper, cut into matchsticks
- 1 small head of cauliflower, cut into 1/2 inch chunks
- 1 small sweet potato, peeled and cut into 1/2 inch chunks
- 1 baking potato, peeled and cut into 1/2 inch chunks (I used a handful of tiny new potatoes and left them whole with the skin on.)
- 1 medium onion, halved and slivered (I omitted this because of my picky eaters)
- 1 cup corn kernels (I used 1 15 ounce can)
- 3 tablespoons olive oil
- 1 tablespoon ground cumin
- 2 garlic cloves, minced
- salt and pepper, to taste
- 1/2 cup chopped fresh cilantro
- 2 cups fresh or store bough salsa (I may try enchilada sauce next time)
- 2 ounces baby spinach leaves (about 2 big handfuls - I omitted this)
- 9 -10 corn tortillas, torn into pieces (I used multi-grain flour tortillas)
- 2 cups shredded cheese (I used half cheddar, half monterey jack)
- sour cream and scallions for garnishing, if desired
Instructions
- Preheat the oven to 425 degrees and lightly oil a large rimmed cookie sheet.
- Place poblano, bell peppers, cauliflower, sweet potato, potatoes, onion, and corn on the cookie sheet. Drizzle with the olive oil and sprinkle the cumin, garlic, and salt and pepper on top. Toss to coat. Spread the vegetables out in the pan in a single layer.
- Roast for 30 minutes or until the vegetables are tender and beginning to brown. Stir or shake the pan every 10 minutes for even roasting. Remove the pan from the oven and reduce heat to 350 degrees. Good luck not eating the roasted vegetables right from the pan at this point.
- Prepare an 8x8x2 or 9x9x2 baking dish with nonstick spray.
- In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of the salsa on the bottom of the baking dish. Add a layer of torn tortilla pieces, then a layer of vegetables, a layer of spinach, and top with a layer of cheese. Repeat the layers two times, ending with the cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes or until the cheese is melted and everything is heated through.
- Let sit for 5 minutes and then cut into squares. Serve with sour cream and scallions, if desired.
recipe from Perry’s Plate
Don’t forget to check out my favorite part of waking up (hint: it has something to do with the fact that my children are still sleeping) and vote for your favorite Folgers jingle here.
these look (and sound) delicious!
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This looks fantastic!
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A crush, huh? That explains why you were so anxious to come give me a kiss. lol.
Thanks for the shout out and good luck with that book!
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I made these as well and thankfully the hubs isn’t picky…though I was the one who really REALLY loved them! I couldn’t get enough of these–my new favorite meal! Your pics of them are gorgeous
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lol your silly, silly family.
you can make these for me! i’ll eat them!!
they look suppperr good!
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Feeding your family sounds like feeding my family. My dad is always eating around every vegetable other than potatoes. And my brother refuses to even look at whatever bowl of veggies I put in front of him.
I could probably get them to like these though!
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Yummmmm!!! Looks wonderful! And it’s healthy too!! It might be a way for me to like sweet potatoes. I’m very picky about sweet potatoes and would like to eat more of them. I like them if they’re cut into fries and baked. I love sweet potato fries, and sweet potato bread is wonderful. Now I think I found another way I’ll like them! Thanks!
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These sound great and look delicious! I love the idea of using roasted veggies.
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well, that settles it–your husband and i would get along famously and be good buds. why? because i’d get to eat his share of things like this.
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I just put this recipe in the oven. It smells so good!! I can’t wait for dinner tonight!!
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Hi! I found you over at CM, and wanted you to know that I just tried this recipe tonight and it was fabulous! Thanks, and I’ll be checking back!
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I could eat roasted vegetables for every meal….love ‘em! The variety in this recipe is amazing and I can hardly wait to try it! I love that it’s a casserole, too….perfect!
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RE: the kids not liking vegetables – have you heard of Jessica Seinfeld’s Deceptively Delicious? It involves pureeing vegetables and sneaking them into like-colored foods to trick the little ones. I’ve slipped some stuff into foods I know my 2 1/2-year-old will eat, THEN once he declares, ‘MMM, I YUB it!” I tell him the name of it, including the vegetable. Once he’s unknowingly eaten XYZ vegetable a few times (and we talk about it each time, so he’s familiar with the name and he thinks he likes them)….then we can just eat it normally without a fight. I’ve also minced vegetables really small and slipped them into casseroles so he can’t really pick them out, but usually doesn’t notice them anyway.
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I think anything covered in melted cheese is pretty much heaven (even if it’s secretly loaded with veggies!) This recipe sounds incredible and I can’t wait to try it!
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I absolutely love Andrea Chesman’s “Roasted Vegetable” and “Vegetarian Grill.” Her dishes are always wonderful and full of flavor. I have not tried this particular one, but you can bet I will now!
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Yummy! I had a hard time fitting it all in an 8x8x2 baking dish though.
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I added sliced carrots to the roasted vegetable mix (and increased the amount of veggies so I could make a 9×13) and included the spinach. WOW! These truly were delicious, and frankly, the leftovers were even better. I made this a few weeks ago, and I find myself thinking about them regularly…so thankful I tried this! YUM!
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