Wednesday, March 6, 2013

New Recipe With Extra Veggies

We have been trying lots of new recipes,
since we started our wheat free lifestyle.
We have also tried to double our vegetable intake
and even gone back to meatless Mondays.
This dish- hits all three!
I was inspired by this one HERE
on my pinterest board from Perry's Plate.
(super yummy blog!)

So here is my take on the...
 Veggie Enchilada Casserole

1 poblano chile, chopped
1 red bell pepper, chopped
1/2 head of cauliflower, chopped
1 medium onion, sliced

1/2 bag frozen corn
3 T olive oil

1 1/2 tsp cumin
2 garlic cloves, minced
salt and black pepper
2 cups pico de gallo
2 ounces baby spinach

9-10 corn tortillas, halved
2 cups shredded Monterey Jack cheese
green onions for garnish


Directions:
Preheat the oven to 425'. Lightly oil a large cookie sheet.
Place poblanos, bell peppers, cauliflower, onion, and corn kernels (any other veggies you like) onto cookie sheet. Drizzle on the olive oil and coat with cumin, garlic, salt and pepper. Toss them well,so that it is nice and covered. Lay the vegetables evenly in the pan. Roast for 30 minutes. You can turn or mix the veggies half way through. (PS. we love our veggies just like this, but keep going...)

Reduce the oven to 350' degrees.
Spray your casserole dish with pam or coat in olive oil. Spread 1/4 cup of pico into the bottom of the baking pan. Now start layering... tortillas, veggies, spinach, cheese! Top with with a layer of tortillas, extra cheese, and the green onions. Bake for 20 minutes or until it is heated all the way.We had ours topped with avacado and sour cream!

 
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1 comment:

Lisa Williams said...

I CANNOT wait to try this!!!! My kids won't touch it, but they can eat something else!

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Let's go make something,

Kristy

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