Stacked Roasted Vegetable Enchiladas – Pinterest Recipe Review

If you had put this recipe in front of me 8 years ago, I wouldn’t have touched it. Onions? ew. Spinach? double ew. Peppers? extra ew. Thankfully, The Husband got me to try these things, and I have come to love them.

Which is part of why I loved this meal so much.

Here’s how I did it:

First get those vegetables out!

Poblano Pepper and other vegetables ready to be cut!

Next, I cut up lots of veggies. Cauliflower, red bell peppers, a poblano pepper, an onion, a small sweet potato, and some frozen corn. (The corn was picked, shucked, blanched, cut, and frozen last fall by a good friend and myself. It is so good!) I put them on a couple of baking sheets, drizzled them with oil, then seasoned them. The recipe says to mix them up at this point. I forgot. Into the oven they went.

Veggies all cut up and ready for roasting :)

Half an hour later, they came out smelling and looking fantastic. Not going to lie, I might have sneaked a couple pieces to eat plain.

Vegetables have now been roasted
While the veggies were roasting I shredded up some cheese. Then I went to the garden and cut some cilantro, and added it to some salsa. In the fall I made three different batches of salsa. Despite my desperate attempts for heat, each batch turned into Mild salsa. This is relevant later, so don’t forget.

Cilantro from the garden added to canned salsa

Then it just takes some assembly. Layer salsa/cilantro with cheese, corn tortillas, roasted veggies, and spinach. Repeat. And Repeat.

Layer and stack to make these enchiladas
Stack consists of layered: Salsa, Tortillas, Roasted Vegetables, and Spinach
Layering is done! Roasted Veggie Enchiladas all stacked up! :)

The end result?

Here you can see all of the layers making up the full stack

Bake covered for 20 minutes, then it looks like this:

Final result of the Stacked Roasted Vegetable Enchilada Recipe :)

Take the cover off, and back in it goes for 10 more minutes. Take it out, cool for a few minutes, then cut it up and serve it.

Serving of the enchilada for my Pinterest Recipe Review - Such yummy roasted vegetables! :)

Like I said at the beginning, I loved this meal.  I think this would be a much better recipe with hot salsa, instead of mild. It was a bit too sweet for me. My kids loved it though. And The Husband loved it as well. (Have you noticed yet that there isn’t very much that he doesn’t love? :) ) As we were eating it, I was thinking about the salsa verde that I canned last fall. I bet this recipe would be good with it instead of red salsa. Overall, I think this is a 5 star recipe, and I will definitely make it again. I love when I find a meatless recipe that we all enjoy!

If you want to see the full recipe and directions, head on over to Perry’s Plate. Her photos are much better than mine. Photographer I am not.

Please check out my Pinterest page for another link to this recipe, as well as the other recipes I have reviewed.

I did this post as a part of the Pinterest Post Party that Mindee is hosting over at Our Front Door. Click the picture below to see more reviews and to join us, if you would like.

Reviewing Recipes found on Pinterest!

And after you have done all of those things, please…

Smile, and have a great day!

~Amanda

3 comments to Stacked Roasted Vegetable Enchiladas – Pinterest Recipe Review

Leave a Reply