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Roasted Vegetable Enchiladas

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Roasted Vegetable Enchiladas

Ingredients

  • 3 cayenne chiles, sliced then (use any spicy chile here)
  • 2 bell peppers of any color, sliced
  • 1 head of cauliflower, cut into bite size chunks
  • 1-2 sweet potato, peeled and cut into bite size cubes (or you can use butternut squash)
  • 1 medium onion, halved and slivered
  • 1 1/2 cups corn kernels, fresh or frozen
  • 3 t olive oil
  • 3 tsps ground cumin
  • 3 garlic cloves, minced
  • salt and black pepper
  • 1 large can or jar of enchilada sauce (our favorite is 'el pato')
  • 2 cups spinach leaves (about 2 big handfuls)
  • about 25 corn tortillas, cut into fourths
  • 2-3 cups shredded cheese
  • 1/2 cup chopped fresh cilantro
  • serve with cilantro and greek yogurt
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Published 2014-09-09 18:57:32 (2 years ago).

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