Roasted Vegi Enchilada Recipe

Well, here is the recipe I promised you last week.

I found a recipe similar to this on Pinterest.  Pinterest is a great resource to find recipes.  If you haven't tried this website, you must.  It is so much fun.  I have way too many things on my "to do" list though because of it.

I changed a few things, but the majority of the recipe is the same.  I loved it so much, I made it for two different parties that I was going to, two days in a row.

First I bought pre-cut vegitables from Whole Foods.  Chopping takes so much time so I love when I can find ways to get out of that chore.  There are never enough onions though in these pre-cut vegi packs, so I added one whole onion as well as any other vegi's I had in the fridge.

I added sweet potatoe, broccoli, peppers and cauliflower.  I also like the homemade version of corn tortilla's.  They are thick and yummy.  Put all the vegi's in a large bowl and add oil and seasonings.

The recipe calls for coconut oil or grapeseed oil.  I only had coconut oil, but I know that it can take over the flavor and then you can't taste anything else.  So I used olive oil with just a small amount of coconut oil the first day.  Day two, I used grapeseed oil.  I liked the second choice better.

I also decided to use different kinds of cheese.  I didn't want to use the usual shredded cheese.  This was a good choice.  It really made the flavor of  this dish!  I used sheep and goat cheese.

Roast the tossed vegi's in a 400 degree oven for about 20 minutes.  Be sure to flip the vegi's so they get browned on all sides.

Layer with Salsa, Cilantro

Then spinach, corn tortilla's

Then vegi's and cheese

I did this twice.

Bake at 350 for 30 minutes.

  Chloe hopes you like it!

xoxo

Carol