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Stacked roasted veg enchiladas/ lasagna Recipe


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     Stacked roasted veg enchiladas/ lasagna

Category   Entrees - Maindishes
Sub Category   None

1 poblano chili, cut into matchsticks/ banana pepper
2 bell peppers, cut into matchsticks
1/2 head of cauliflower, cut into chunks
1 small sweet potato, peeled and cut in cubes
1 med onion, cut into strips
1 cup frozen corn
3 Tab oil
1 1/2 tsp cumin/ oregano
2 garlic cloves
Salt & pepper
1/2 cup cilantro/ basil
2 cups salsa/ spaghetti sauce
2 handfuls baby spinach
9-10 corn tortillas, halved/ lasagna noodles
2 cups shredded cheese
Sour cream to garnish
Black beans if desired

Preheat oven 425, lightly oil pan. Place veg on sheet and drizzle with oil. Salt and pepper and roast in oven for 30-40 min. Shake pan every 10 min. Remove and reduce oven to 350.
Prepare pyrex dish with non a sm bowl stir cilantro into salsa/ oregano into sauce. Spread 1/4 into bottom of pan. Add a layer of tortilla/ pasta. Top with 1/3 veg, handful spinach 1/3 of cheese.
Make a second layer, top with layer of tortilla/pasta, sauce, veg and cheese. Cover with foil bake for 20 min.

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