So… there was a fiesta in my oven last night. No seriously, it seemed that I was at a proper Mexican party where a piñata let out enough color to celebrate. It was delightful. Most of all delicious too.
Last night’s meal was a mix of healthy vegetables and salsa to create a perfect enchilada. What a great thing to be eating on a Tuesday which kick starts the warmth to come during the week. It has been quite cold as of late, but yesterday was pretty warm and the remainder of the week will increase in temperature as well. So enchiladas definitely are making week look good.
Okay, so that doesn’t quite look like a fiesta or a piñata, but when it came out it sure looked impressive.
Look at all those beautiful colors! Layers of colors at that. Perfection.
The recipe can be found here:
- 1 poblano chile, cut into matchsticks
- 2 red bell peppers, cut into matchsticks
- 1/2 head of cauliflower (or one small cauliflower head), 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, fresh or frozen
- 3 Tablespoons heat-safe olive oil
- 1 1/2 teaspoons ground cumin
- 3 garlic cloves, minced
- salt and black pepper
- 1/2 cup chopped fresh cilantro
- 2 cups homemade or store bought salsa/pico de gallo
- 2 ounces baby spinach leaves (about 2 big handfuls)
- 5 corn tortillas, teared into appropriate slices as needed
- 2 cups shredded cheese (sharp cheese works best)
- sour cream and thinly sliced scallions for garnish, if desired
- Preheat the oven to 218ᵒC (425ᵒF). Lightly oil a large shallow roasting pan or rimmed cookie sheet.
- Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 20-30 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 175ᵒC (350ᵒF).
- Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.
- Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.
- Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.
Well when it came to plating the meal I opted out from using sour cream and chives. It really was unnecessary for both the reason of adding more fat to the dish as well as the taste is fantastic without it!
You really should try this. It doesn’t plate all too attractively, but it tastes great.
Plus to make things even better, I took a little bit back to my apartment and decided to make an omelette with the enchilada mixture inside. Seriously that was perfection. I before eight in the morning and I am still full at four. Usually I would be peckish but I am satisfied. Well maybe not now after writing an entry on food.
So this is definitely a five star meal. If I could have made it gluten free I would have too. But where does one find gluten free tortillas in the country of the Netherlands? If anyone can help me on that one please do!
I really hope you all try this meal out. It is great.