Holy Amazing Vegetables Batman!!

Okay. It's no surprise that we eat meat-free on a regular basis. Actually we were just saying last night that we wanted to be meat-free more often. Like more than half the dinner meals being vegetarian would make us happy.

We made a new veg meal tonight -roasted veggie enchiladas. And HOLY COW! It was fabulous. Like so good. Like "What is everyone else having? Because this is all mine" good. Like "Excuse me while I make out with my dinner plate" good. And careful people that make out session might need an adult rating. Yes. Really. That good.

So thanks to Pintrest I found this recipe. If you would like to see the original click HERE. But as always I never leave a recipe alone, so here is what I did to it:

Roasted Vegetable Enchilada Casserole

1 Jalapeno seeded- but with ribs in, 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 frozen

3 T vegetable oil

1 1/2 tsp ground cumin

4 garlic cloves, minced

salt and black pepper

1/4 cup chopped fresh cilantro

2 cups red enchilada sauce

1/2 pound baby spinach leaves

9-10 corn tortillas, halved

2 cups shredded cheese- I used pepper jack

sour cream (optional

sliced scallions (optional)

Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.

Place jalapeno, red bell peppers, cauliflower, sweet potato, onion, and corn kernels into a large bowl. Drizzle with olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then  mix everything together. After everything is coated well, spread the vegetables evenly on to the cookie sheet. Roast for 30-40 minutes until vegetables are tender and begin to brown. Stir or shake the pan every 15 minutes for even roasting.  Remove pan from oven and drop the temperature to 350.

Prepare an 11x8 baking dish with nonstick spray. Spread 1/4 cup of enchilada sauce into the bottom of the baking pan sprinkle with a little cilantro. Add a layer of tortilla pieces, to completely cover the sauce. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Add more sauce. Keep layering just like that until you've used it all. Cover with aluminum foil.

Bake for 20 minutes. Remove the foil and bake another 10 minutes. The cheese is melted and everything is heated up and bubbling in that oozy goodness. Try not to make out with it yet. It's hot.

Let it sit for 5 minutes and cut into squares. Serve with sour cream and scallions, if desired.