Cheesey! Veggies! Mexican! Yes, please. You are one click away from an amazing roasted vegetable enchilada casserole meal. These enchiladas are made of of layers of roasted cauliflower, diced sweet potatoes, sautéed onions, and bell peppers; all seasoned with a hint of cumin; along with corn tortillas, black beans, spinach, cilantro, fresh salsa and jack cheese. This Mexican inspired casserole is baked until the cheese is just melted. Each forkful is loaded with veggies and salsa goodness. We paired the casserole with a bowl of our spicy corn chowder that has diced onions, red bell pepper along, garlic and jalapeno, plus fresh corn and diced potatoes. Next we add vegetable stock, the chowder is brought to a simmer. Once the potatoes are tender cream is poured in and the chowder is lightly pureed and seasoned with cayenne. This corn chowder is not too spicy, it has a nice kick to it, so don’t be afraid. A perfect pair for an autumn evening.

This meal is ready to warm and enjoy.

Contains dairy

Contains gluten

Meatless

Ingredients: cauliflower, sweet potatoes, red bell peppers, onion, oil, cumin, salt, black pepper, salsa, cilantro, black beans, spinach, Monterey jack

Ingredients: butter, onion, red bell pepper, green bell pepper, cumin, cayenne, flour, chicken stock, milk, corn, cilantro