Roasted Veggie Tortilla Casserole

Oh, boy, you are going to want to put this into rotation!  It's a wonder the
roasted veggies even made it to the casserole, they were so yummo right out of the oven.

Ingredients:

A tray full of vegetables -- I used
      2 red bell peppers, cut into matchsticks
      2 cups butternut squash, cut into small cubes
      1 1/2 cups crinkle cut carrots
      3 small zucchini, cut into 1/4 inch coins

1 medium onion, halved and slivered
1 cup corn kernels, fresh or frozen
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
Olive oil
1/2 cup chopped fresh cilantro
2  cups salsa/pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
9-10 corn tortillas, halved
2 cups shredded cheese

Instructions:

Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie  sheet.

Place vegetables, onion, and corn kernels onto cookie sheet.
Drizzle olive oil and sprinkle the cumin and minced garlic over 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 and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting.  Remove pan from oven and reduce oven temperature to 350 degrees F.

---

In a  small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the  bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 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. 

Serves 4 hungry people.