1 poblano chile, cut into matchsticks
2 red bell peppers, cut into matchsticks
1/2 head of cauliflower, cut into 1/2-inch chunks
1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 medium onion, halved and slivered
1 cup corn kernels, fresh or frozen
3 T heat-safe oil like grapeseed 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/pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
9-10 corn tortillas, halved (try making homemade tortillas!)
2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
sour cream and thinly sliced scallions (green onions) for garnish, if desired
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 black pepper, then use your hands to mix everything together. After
everything is coated well, spread the vegetables evenly in the pan.
Roast for 30-40 minutes until vegetables 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 oven temperature to 350 degrees F.
Prepare a 9x9x2-inch square baking pan with nonstick spray. In a small
bowl, stir the cilantro into the salsa. Spread 1/4 cup of 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 vegetables, a handful of spinach,
and 1/3 of the cheese. Make a second layer of tortilla, salsa,
vegetables, spinach, and cheese. Top with 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 is 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.
Note: I've gotten a lot of comments about not being able to fit this
into a 9x9x2 pan. If you find that you have a hard time as well, simply
use a 9x13.