Roasted Vegetable Enchilada Casserole

My husband and I love mexican food and jump at the opportunity to devour chips and salsa while sipping margaritas. Since we can't do that every night, (and my waist line thanks me) our alternative is to cook some of our favorite dishes at home with a healthier twist. Enchilada casseroles are an easy way to  fill your mexican food craving, feed a lot of hungry people, and store in the freezer for left overs on a busy night. The bonus is that you can change up the recipe with the vegetables and/or meats of your choice because you really can't go wrong!

Recipe: Serves 6-8

1 red bell pepper, chopped
1 cup chopped cauliflower
1 cup chopped portobello mushrooms
1-2 cups spinach depending on taste
2 tsp garlic powder
1 tbsp olive oil
1/4 tsp cayenne pepper
1/2 tsp cilantro
1/2 tsp cumin
1/2 tsp lime juice
8 corn tortillas
1/2-3/4 bag lite mexican cheese, shredded
1/2 cup red enchilada sauce

1. Preheat oven to 400 degrees
2. Toss chopped red pepper, mushrooms, and cauliflower with 1 tbsp olive oil, garlic powder, cayenne pepper, cumin, lime juice, and cilantro. Place mixture on greased baking pan and roast at for about 20-25 minutes or until vegetables are tender.
3. Once the vegetable are removed from the oven, lower the temperature to 350 degrees.
4.  Place 1/3 enchilada sauce on bottom of grease 9x13 inch pan. Layer with 4 tortillas. Add 1/2 vegetable mixture, 1/2 amount of spinach, 1/3 red enchilada sauce, and 1/2 amount of cheese. Complete layer once more so that cheese is the final layer.
5. Cover with foil and bake for 20 minutes covered. Remove foil and bake additional 10 minutes until cheese begins to brown on top.
6. Remove from oven and let cool.