The library is a treasure trove of all things good
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I stopped this week, to beg a spot on their bulletin board for a food swap flyer
I turned to the puppies, “I’ll be right back, be good dogs.”
Glancing over my shoulder as I walked in, they had laid down already. She’s going to be a while. We’re not even going to pretend to wait.
I know better than to approach non-fiction 640.abc – 642.xyz on a busy day. The enormous black hole in the land of the cookbooks
Forever the optimist I think, “Not this time. I’ll be in and out in five minutes, tops.”
Not so much
Then the NEXT visit, I think, this time it will be different ..
Not so much
Because inevitably I find a treasure, just .. like .. this
‘Tis the season for farmer’s market veggies, and I’ve been on the hunt for new recipe inspirations. Not to mention, one of my favorite ways of preparing them is a good roasting in the oven.
Thumbing through, I couldn’t resist the enchiladas. Summertime comfort food at it’s finest.
So that afternoon at my favorite market stand, I picked the prettiest veggies I could find, adding them to my weekly wild-flower purchase
Shredded grilled chicken was my add-in choice for protein, spinach, and black beans found a place as well. Goat cheese spotted throughout
I was surprised by its heartiness. A little filled me up. It held up well in the fridge for left-overs through the week, and I imagine it freezes well.
As we ate our colorful, healthy, summery meal on the back porch that evening, I couldn’t help but think
Life is good
~ Adapted from Roasted Vegetables
Roasted Vegetable Enchiladas
- 1 large poblano chile, cut into matchsticks
- 2 red bell peppers, cut into matchsticks
- ¼ head cauliflower, cut into ½" chunks
- 1 small zucchini, cut into ½" chunks
- 1 small sweet potato, peeled and cut into ½" cubes (about 1 ½ cups)
- 1 medium red onion, halved and slivered
- 1 cup corn kernels (fresh or frozen)
- 1 ½ cups cooked black beans
- 2 cups shredded chicken
- 2 Tbsp olive oil
- 1 ½ tsp ground cumin
- 2 heads roasted garlic
- salt and black pepper
- ½ cup chopped fresh cilantro
- 1 ½ cups homemade pico de gallo
- ½ - 1 cup salsa heat of your choice
- 4 oz baby spinach leaves (about 4 big handfuls)
- 2 or 3 large whole wheat tortillas, cut to fit in the cooking vessel
- 1 - 2 cups goat cheese (I imagine a Cheddar Monterey Jack blend would be more of a classic)
- Greek yogurt and thinly sliced scallions (green onions) for garnish, if desired
- Preheat the oven to 400° F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
- Place veggies onto cookie sheet. Drizzle oil and sprinkle the cumin and minced garlic over the top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan.
- Roast for 30-40 minutes until vegetables are tender, fragrant, and beginning to brown. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.
- Prepare a 9x13" baking pan with nonstick spray.
- In a small bowl, stir the cilantro into the salsa and pico de gallo. Spread ¼ cup of salsa mix into the bottom of the baking pan.
- Add a layer of tortilla pieces, to cover. Top with ⅓ of the vegetables, a handful of spinach, and ⅓ of the cheese.
- Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.
- Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.
- Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.