Roasted Vegetable Stack

I had trouble deciding what to call this dish.
Maybe because I live in Tex-Mex central, it just didn’t seem right to call it a version of an enchilada. 
Mexican Lasagna maybe?
That just didn’t feel right either…
Stack?  Simple, descriptive… heck, it’ll work.

I’m not a huge fan of corn tortillas so this dish wasn’t a favorite of mine because of that.  I would have liked it much better with flour tortillas but the hubs likes corn so, hey, marriage is about sacrifices right?

In the ingredients, I did not put measurements for the salsa or cheese because I just eyeballed it – you can use as much or as little as you like.  Also when I layered my stack, I alternated how I would lay the tortillas – the spots on the outer edges that weren’t covered on the first layer I covered with the second layer of tortillas – hopefully that makes sense.

INGREDIENTS:
1 jalapeno, seeded & cut into matchsticks
1/2 medium onion, sliced thick
1 bell pepper, seeded & cut into matchsticks
1 large sweet potato, peeled & cut into 1/2 inch quarters
1 cup frozen cauliflower
1 cup frozen corn
1 teaspoon ground cumin
2 tablespoons olive oil
pinch crushed red pepper flakes
salt & pepper to season
1 cup frozen spinach, thawed & drained
10 corn tortillas
salsa* – homemade or store bought
mozzarella cheese*

LETS COOK:
Preheat the oven to 425 degrees.  Lightly oil a large rimmed baking sheet.

Place the jalapeno, onion, bell pepper, sweet potato, cauliflower and corn onto the baking sheet.  Drizzle the olive oil over the vegetables and sprinkle with the cumin and red pepper flakes.  Season with salt & pepper, then use your hands to mix everything together.  Once the vegetables are well coated, spread them out evenly in the baking sheet.  Roast for 30 minutes – until the vegetables are tender and begin to brown in spots – stirring the vegetables with a spoon every 10 minutes for even roasting.  Remove the pan from the oven and lower the temperature to 350 degrees.

Prepare a 9×2-inch round pan with cooking spray.  Spread a layer of the salsa into the bottom of the pan – around 1/4 cup or so.  Lay 2 tortillas on top of the salsa – the tortillas will overlap in the middle and spots on the edge will not be covered.  Top the tortillas with a 1/3 of the roasted vegetables and 1/3 of the spinach.  Then top the vegetables with a handful of the mozzarella cheese.  Continue to make layers in your pan until you are out of vegetables (you should be able to make 3 layers) – salsa, tortillas, vegetables, cheese…

Cover your pan with aluminum foil and bake for 20 minutes.  Remove the foil and let bake another 5-10 minutes or until the cheese is melted.

RECIPE INSPIRED BY: Perry’s Plate

What dish have you made that you still aren’t completely happy with the name of the recipe?  You know we all have our one! 🙂

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