Celiac.com 02/17/2018 - Roasted vegetables and smashed potatoes come together with enchilada sauce to deliver a tasty, memorable meal.
- 10 medium roasted potatoes, smashed
- 1 head cauliflower, cut into florets
- 12 ounces whole button mushrooms
- 3 small zucchini, chopped
- 2 cups chopped carrots
- ½ cup black olives (canned, sliced)
- 3 cups water
- ½ cup milk, more as needed
- ¼ cup butter
- 1 dozen corn tortillas
- 3 cups gluten-free enchilada sauce, red or green, as desired
- 8 ounces shredded Cheddar cheese
- ¼ cup olive oil
- salt and pepper to taste
Heat oven to 425 degrees F (220 degrees C).
In a large mixing bowl, combine cauliflower, mushrooms, zucchini, potatoes and carrots. Drizzle the vegetables with olive oil, and season with salt and pepper.
Spread vegetables in a single layer in a shallow baking dish. Roast vegetables until tender, about 30 minutes. Stir once about midway through cooking.
Remove roasted vegetables from the oven, and reduce oven temperature to 350 degrees F (175 degrees C).
In a large bowl, mash the potatoes with the butter and milk to standard mashed potato consistency.
Stir in roasted vegetables.
In a dry skillet over medium heat, quickly heat each tortilla on both sides to make pliable. Dip the tortillas in enchilada sauce.
Put a large spoonful of potato-veggie mixture into the center of each tortilla.
Top mixture with 1 tablespoons cheese, and roll tortillas. Place seam-side down in a 9x13 inch baking dish.
Pour extra sauce over top, and top with remaining cheese.
Bake at 350 degrees F (175 degrees C) for approximately 25 minutes, until the enchiladas are heated and cheese is bubbly.