Stacked Roasted Vegetable Enchiladas

INGREDIENTS

poblano chile, cut into matchsticks

red bell peppers, cut into matchsticks

1/2

head of cauliflower, cut into 1/2-inch chunks

small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)

medium onion, halved and slivered

1 cup

corn kernels, fresh or frozen

3 tbsp

heat-safe oil like avocado or coconut

1 1/2 tsp

ground cumin

garlic cloves, minced

salt and black pepper

1/2 cup

chopped fresh cilantro

2 cups

homemade or store bought salsa/pico de gallo

2 oz

baby spinach leaves (about 2 big handfuls)

2 cups

shredded cheese (I used a cheddar-Monterey Jack blend)

sour cream and thinly sliced scallions (green onions) for garnish, if desired