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Roasted Vegetable Enchiladas

Karly
  • 2018 minutes
  • Serves

INGREDIENTS

2 oz

Baby spinach

1

Baking potato

1

Bell pepper, orange

1

small head Cauliflower

1/2 cup

Cilantro, fresh

1 cup

Corn

2

Garlic cloves

1

Onion, medium

1

Poblano chile

1

Red bell pepper

1

Sour cream and scallions

1

Sweet potato, small

2 cups

Fresh or store bough salsa

1

Salt and pepper

3 tbsp

Olive oil

1 tbsp

Cumin, ground

9

Corn tortillas

2 cups

Cheese