Stacked Roasted Vegetable Enchiladas

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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! πŸ™‚ 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. This looks so yummy! I have a kidney disease and I am having to change my entire diet due to stones. I will be printing this and adding this to my new menu. πŸ™‚

  2. The recipe gets cut off here so you are not seeing the whole thing …go to the link she has for Perry’s Plate and you will see it there…

  3. It’s mentions to heat at 425* but for how long? Should it be covered or uncovered? And with the halved corn tortilla… Does that get mixed in also with the hand tossing?

  4. This looks So delicious Heidi! πŸ™‚ This may be just what I pop in the oven on SuperBowl Sunday :). Thanks for posting!

  5. This recipe looks great!!! To Raquel (and anyone else interested) I plugged in the ingredients to MyFitnessPal, as 8 servings, and it came up with 256 calories, 25 carbs, 16 grams of fat, 10 grams of protein, and 7 grams of sugar per serving. I didn’t include the sour cream or chives–since it was considered garnish.

    I look forward to making this dish this weekend!! Thanks for the recipe!

  6. 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.

  7. This looks Amazing!! Thank you Heidi!! Awesome recipe for me to share with everyone following your Bod-e Challenge πŸ™‚

  8. 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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