Roasted Vegetable Enchiladas

Name: Roasted Vegetable Enchiladas
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

Roasted Vegetable Enchiladas was pinched from <a href="http://www.bunsinmyoven.com/2011/04/22/roasted-vegetable-enchiladas-3/" target="_blank">www.bunsinmyoven.com.</a>

INGREDIENTS

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1 poblano chile, cut into matchsticks

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1 red bell pepper, cut into matchsticks

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1 orange bell pepper, cut into matchsticks

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1 small head of cauliflower, cut into 1/2 inch chunks

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1 small sweet potato, peeled and cut into 1/2 inch chunks

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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.)

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1 medium onion, halved and slivered (I omitted this because of my picky eaters)

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1 cup corn kernels (I used 1 15 ounce can)

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3 tablespoons olive oil

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1 tablespoon ground cumin

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2 garlic cloves, minced

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salt and pepper, to taste

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1/2 cup chopped fresh cilantro

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2 cups fresh or store bough salsa (I may try enchilada sauce next time)

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2 ounces baby spinach leaves (about 2 big handfuls - I omitted this)

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9 -10 corn tortillas, torn into pieces (I used multi-grain flour tortillas)

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2 cups shredded cheese (I used half cheddar, half monterey jack)

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sour cream and scallions for garnishing, if desired

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