Happy Thursday!
I saw his recipe the other day and I am sooooo excited to try it! It looks delicious and has tones of veggies #win. Recipe thanks to Joanne from Eats well with others.
You Will Need
1 poblano chile, cut into matchsticks2 red bell peppers, cut into matchsticks
1/2 head cauliflower, cut into 1/2-inch chunks
1 sweet potato, peeled and cut into 1/2-inch cubes
1 medium onion, halved and slivered
2 tbsp coconut oil (or other heat-safe oil)
1 1/2 tsp cumin
2 garlic cloves, minced
salt and black pepper
1/2 cup minced fresh cilantro
2 cups salsa
2 oz chopped kale (2 big handfuls)
2-10 corn tortillas, halved
4 oz shredded cheese
Method
Preheat the oven to 425. Line a baking sheet with parchment paper. Place the poblanos, red bell peppers, cauliflower, sweet potato, and onion in a large bowl. Drizzle the oil over the top along with the cumin, garlic, salt and black pepper. Toss together until well-mixed.
Spread onto the baking sheet in as even a layer as possible. Roast for 30-40 minutes, until the vegetables are tender and begin to brown in spots. Shake the pan every 10 minutes or so to get an even roasting. Remove the pan from the oven and lower the temperature to 350.
Prepare an 8×8 or 9×9 inch casserole dish/baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread about 1/4 cup salsa onto the bottom of the pan. Add a layer of tortillas so that the salsa is completely covered. Top with 1/3 of the veggie mix, a handful of kale, and 1/3 of the cheese. Make a second layer of tortilla, salsa, kale, veggies, and cheese.
Top with a layer of tortilla, salsa, veggies, and cheese. Cover with aluminum foil (or, um, parchment paper if you’re out).
Bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and everything is heated through.
Let sit for 5 minutes. Cut into squares. Garnish with sour cream and scallions, if so desired.
* Remember I will be back on the 7th of December!
Lou xxx
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