Roasted Vegetable Enchilada Casserole & weekly meal plan (a Jess post)

Tonight I made roasted vegetable enchilada casserole. And Good. Lord. I think it was the best thing I have ever made. I could have cried. Seriously, I could eat it every day. Luckily, I may have the chance, since Drew not so much... and there were LOTS of leftovers. I'm actually feeling pretty good about that for once!

The view while I cooked may have helped:

I started out by using this recipe from Perry's Plate as a basis and then added my own spin. So here's how it goes:

Ingredients-
1 poblano pepper, cut into strips
1 red bell pepper, cut into strips
1/4 head of cauliflower, cut into 1/2-inch chunks
2 small sweet potatoes, peeled and cut into 1/2-inch cubes
1/2 medium onion, sliced thin
1 cup corn kernels, fresh or canned
1 zucchini, halved and chopped
2 T olive oil
1 tsp ground cumin
2 tsp chopped jarred garlic
salt and black pepper
1 can green enchilada sauce
1/2 to 3/4 c tomato based salsa
2 ounces baby spinach leaves (about 2 big handfuls)
5-7 large whole wheat tortillas, torn into large pieces
8 oz shredded cheddar cheese
sliced avocado for garnish


Preheat oven to 425. Put all vegetables onto a baking sheet and drizzle with the oil. Sprinkle with cumin, garlic, salt and pepper, and then toss with your hands to evenly coat.

Roast in the oven for approximately 40 minutes, stirring every 15 minutes or so, until all the vegetables have softened and dark/ char spots are starting to appear. Reduce oven to 350.

Lightly spray a 9x9 baking dish with cooking spray and then pour approximately 1/3 of the enchilada sauce into the bottom, swirling to coat. Lay tortilla pieces on top of the enchilada sauce until the bottom is covered. Top with 1/2 roasted vegetable mix followed by 1/2 of the spinach and 1/3 of the cheese. Add another layer of tortilla pieces to cover. Top with the salsa followed by the remaining vegetables, spinach, and 1/3 cheese. Add another tortilla layer, then cover with remaining enchilada sauce and cheese. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes. Allow to sit for about 5 minutes before cutting and serving.

These flavors were just so magical... the smokiness of the cumin dusted roasted veggies, the sweetness of the sweet potato, the richness of the cheese... this time I am the one that went back for seconds! Griffin also loved it- even with the slight kick! Such a proud mama... I will DEFINITELY make this again... Drew loses that battle.


So here is my meal plan for the coming week. 


Sunday- bison pot roast with veggies and home made bread
Monday- pasta with meat sauce (Cory's post got me craving home made sauce!)
Tuesday- brinner! (eggs and buttermilk pancakes)
Wednesday- ham steak & home made pierogies
Thursday- buttermilk fried chicken with roasted beets & turnips
Friday- dinner out
Saturday- pork chops with lemon caper sauce


We'll see how it goes!