Calling all veggie lovers!

If you are a veggie lover like me or even if you aren't you should go check out Perry's plate
I recently tried their "Stacked Roasted Vegetable Enchiladas" they are amazing and the smell of the veggies roasting is to die for because I'm cooking it again right now :) Don't be alarmed by how many there are in this because they really play well together and this recipe packs a punch!
Here's the Recipe:

Ingredients
1 poblano chile, cut into matchsticks
2 red bell peppers, cut into matchsticks
1/2 head of cauliflower, cut into half inch chunks
1 small sweet potato , peeled and cut into half inch cubes
1 medium onion, halved and slivered
1 cup corn kernels, fresh or frozen
3 T heat safe oil like grape seed, olive 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/ pick
2 ounces baby spinach leaves ( 2 big handfuls)
9-10 corn tortillas halved
2 cups shredded cheese- Monterey jack is really good in this
Sour cream and thinly sliced green onions for garnish

Directions
Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
Place poblanos,red bell peppers, cauliflower,sweet potato, onion and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and pepper, the. Use your hands to mix everything together. After everything is coated well, spread the veggies evenly in pan. Roast for 30-40 minutes until veggies are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce temp to 350 degrees F.

Prepare an 8x8x2 or 9x9x2 inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of the salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the veggies, a handful of the spinach, and a 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach and cheese. Top with a layer of tortillas,salsa, vegetables And cheese. Cover with aluminum foil.

Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese and melted and everything is heated through.

Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.


Enjoy!