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