Stacked Roasted Vegetable Enchiladas
Vegetables: Any combination of carrots, summer squash, cauliflour, broccoli, onion, corn, peppers, sweet potatoes…your choice! Possibly turnips and kohlrabi
Garlic – minced
Salt and pepper
2 cups salsa
2 cups grated cheese
Corn tortillas – quartered into triangles
1. Cut the vegetables into matchsticks or cubes and toss with olive oil, garlic, cumin and salt and pepper. Roast in a 425 degree oven until tender.
2. Layer in a 8 x 8 baking dish (like a lasagna) the following: ½ cup salsa, corn tortillas, vegetables, spinach and ½ cup cheese.
3. Cover with foil and bake at 350 until heated through.