My latest dinner accomplishment has been Stacked Roasted Vegetable Enchiladas inspired by Eat, Live, Run
First roasting the vegetables in a pan of oil and garlic gives them a wonderful fusion of flavor as well as a nice softness.
My veggie enchiladas consisted of sweet potato, cauliflower, red pepper, pablano better and onions! Yum!
After the veggies were roasted I layered tortillas and salsa in between the veggies.
The top layer got a bit of cheese added to the top for good measure! Easy as that!
Lots of good stuff going on here!
Yum!
What’s the best thing you have made lately?
5 Comments
Those enchiladas look delic! Great idea to switch it up from the “usual” Mexican ingredients 🙂 I have a bunch of random things in my fridge and some whole wheat tortialls, maybe I’ll try making some “unusual” enchiladas myself!
Lahhhhve! Load it up with the veg, girl.
Wow that looks incredible! I think the best thing I’ve made lately would be fresh crantinis for Thanksgiving, but I think I will be making these all season!
http://thecollegecuisiner.blogspot.com/2011/11/thanksgiving-2011-part-1.html
A very healthy alternative to the meat, beans and cheese! Very colorful too!
These look really good! That’s a ton of veggies in there!