Enchilada Lasagna

This meal is not only fun to say but also just plain delicious. You literally need to make this ASAP. Fusing two different cuisine flavors to make one beautiful hybrid is impressive, also beautiful. We can all get along through food. Peace unity and cheese people.

So sorry I've been slacking in posting for you guys but it's summer, I'm busy. Concerts, baseball games, trips, birthdays, festivals, etc. There's too much going on and I love it! Since is has taken so long to post a new recipe, I will give you one of the most delicious ones I have tried yet. Here you go!

Ingredients:

• 1 anahiem pepper cut into thin strips
• 2 red bell peppers, cut into thin strips
• 1/2 head of cauliflower, roughly cut to 1/2 inch chunks
• 1 small sweet potato, peeled and cut into 1/2-inch squares
• 1 medium onion, dice long ways and skinny
• 1 cup corn kernels
• 3 tbsp olive oil
• 2 tsp ground cumin
• 2 1/2 garlic cloves, minced
• salt and black pepper to taste
• 1/2 cup fresh cilantro, chopped
• 2 cups salsa your choice
• 2 ounces baby spinach leaves
• 9-10 corn tortillas, halved (I used corn flour tortillas)
• 2 cups shredded cheddar cheese
• sour cream and thinly sliced scallions for toppings

Because I am still reeling from the awesome concert last night, here's a bit of a band that conveys some of the greatest musicianship I have ever seen at a concert, plus you know, my love for Jeff Tweedy that has yet to die. Love Wilco, love that they preformed this song:

Directions:

1. Preheat the oven to 425 degrees F.
2. Grease a cookie sheet 
3. Place all veggies but garlic and spinach on sheet. 
4. Drizzle oil and add the cumin and minced garlic over top. Add your salt and pepper to taste and toss with the veggies so they are all coated well.
5. Roast for 35-40 minutes or until the cauliflower and potato is easily stabbed with a fork.
6. Prepare an 9x9x2-inch square baking pan with nonstick spray. 
7. In a small bowl combine the cilantro into the salsa.  Then spread 1/4 cup of salsa into the bottom of the pan.
8. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/2 cup of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Repeat the process then cover with aluminum foil.
9. Bake for 20 minutes. Remove the foil and bake another 10 minutes. Get that cheese melty!
10. Let it sit for 5 minutes and cut into squares. 
11. Top with sour cream and a few pieces of the sliced scallions.
12. Serve!

Happy Eatings Everyone!