Roasted Veggie Enchiladas

This is seriously one of my favorite meals.  However, it takes a little more prep than I like to do so I don't cook it as frequently as I would like.  But when I am done eating it, I remind myself that it was worth every second of work I put into it. I believe there are probably tons of ways to make this dish work for you so be creative.

I am including the link to the original recipe. You will see their creation is much more intricate than mine - I tend to simplify so I can use what I have in the pantry and minimize time in the kitchen. But do glance at the original because I am sure it is delicious!

Here's What You Need for the Simple Version:

-2 red bell peppers chopped up

-1 cauliflower chopped up

-1 small sweet potato chopped

-1 cup frozen corn kernels

-1 onion diced

-olive oil or coconut oil

-1.5 tsp cumin (I even use more because I love that flavor!)

-2 garlic cloves minced (I buy mine already minced!)

-2 cups salsa

-spinach leaves

-approximately 9 or 10 tortillas (I use whole wheat flour but the original recipes calls for corn)

Optional:  shredded cheese, sour cream, green onions

Here's What You Do:

1.  Preheat the oven to 425 and lightly grease a cookie sheet (I put aluminum foil down for less clean up).

2.  Put all of your veggies on the sheet and drizzle about 2-3 tablespoons olive oil on top and sprinkle with cumin.  Put a pinch of salt and pepper on if you'd like and then use your hands to mix it all together.  

3.  Be sure the vegetables are in a single layer and then place in the oven for 30-40 minutes until the veggies are nice and tender. Some will have brown spots - even better!

The recipe says stir the veggies every 10 minutes for even roasting but I always forget!