Stacked Roasted Vegetable Enchiladas

Stacked Roasted Vegetable Enchiladas

Ingredients:

• 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 (try making homemade tortillas!)
• 2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
• sour cream and thinly sliced scallions (green onions) for garnish, if desired

See full instructions on : www.perrysplate.com