Stacked Roasted Vegetable Enchiladas

Image credit: Perry’s Plate

So when I was down and out following Ruby’s birth and my kidney stone surgeries, one of my favorite people in the world came and spoiled us rotten with THE ?best, veggie-packed dinner ever! We loved it so much, I had to share the recipe that Karlee discovered on Perry’s Plate?Pinterest page! 🙂 Enjoy!

Stacked Roasted Vegetable Enchiladas

What you’ll need:?

1 poblano chile, cut into matchsticks
2 red bell peppers, cut into matchsticks
1/2 head of cauliflower, 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 T heat-safe oil like grapeseed or coconut
1 1/2 tsp ground cumin
2 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)
9-10 corn tortillas, halved
2 cups grated cheddar cheese
sour cream and thinly sliced scallions (green onions) for garnish, if desired

What you’ll do:

1. Preheat the oven to 425 degrees F.
2. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
3. Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle with a high heat oil like grapeseed or avocado oil. 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….

Nutritional information (serves 8?not including garnish): Calories: 245.4, protein: 9.7g, carbs: 21.1g, fiber: 5.5g, fat: 15g, sodium: 733.6mg.

Here are some other options:

  1. To make this a high-carb meal, replace the cheddar cheese with 1 cup of low-fat mozzarella cheese. Here is the nutritional information for this option: Calories: 166.9, protein: 6.7g, carbs: 21.3g, fiber: 5.5g, fat: 7.9g, sodium: 665mg.
  2. Add 24 oz. (3 oz./serving) of boneless, skinless chicken breast for some added protein, which adds the following per serving: Calories: 93.5, protein: 19.6, carbs: 0g, fiber: 0g, fat: 1g, sodium: 55.3mg.

(For complete recipe directions and additional tips on adapting this yummy recipe to your personal preferences, go to Perry’s Plate.)


22 Responses

  1. Looks yummy! Thank you for the idea! I might add 2 cans of (drained rinsed) black beans to make it more of a heartier main dish, mabye in place of the cauliflower or sweet potatoes.

  2. This looks Amazing!! Thank you Heidi!! Awesome recipe for me to share with everyone following your Bod-e Challenge 🙂

  3. Oh this looks so good. Going to have to make it! Nice to have good friends that can cook. We live with my mother(a multi-generational home) and share the cooking. My mom also enjoys eating healthy so we have a great time cooking together and enjoying each others cooking.

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