Carrot, potato, and spinach enchilada casserole

• 1 lb. potatoes, cut into cubes

• 1 lb. carrots, cut into cubes

• 4 tbs. olive oil

• 2 tsp. cumin seeds

• 2 tsp. salt

• 4 large garlic cloves, minced

• 1 medium onion, chopped

• 1/2 lb. spinach, washed and chopped 

• 1 package tortillas

• 2 cups shredded cheddar cheese

Preheat the oven to 400 degrees. 

Toss the potatoes and carrots in 2 tbs. olive oil, the cumin seeds and 1 tsp. salt. Bake in the oven until crisp, about 45 minutes. Let cool. 

Heat the remaining 2 tbs. olive oil in a large skillet and add the onion with a few pinches salt. Saute for 2-3 minutes, until translucent, then add the garlic and spinach.

Cook until spinach is wilted and tender, 1-2 minutes. Mix the roasted carrots and potatoes with the spinach mixture. 

Assemble the casserole as follows:  Spread 1 cup sauce on the bottom of a 9 x 13 casserole dish. Layer on 1/2 of the tortillas, followed by 1/2 of the vegetable mixture. Sprinkle 1/3 of the grated cheese on top, then another 1 cup of the sauce. Repeat using the rest of the tortillas and the vegetable mixture. Top with the remaining 1 cup of sauce and 1/3 of the grated cheese. 

Bake for 30 minutes.  Let cool 5 minutes before serving.

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