Spring-chilada Pie and Salad with Lime Cilantro Dressing

This week from the farmer's market I got turnips, arugula and a few different types of lettuce. I had been craving mexican food but felt as though I needed to use my veggies while they were still fresh. This meal may be kind of a contradiction because spring meals are light and enchiladas are not so much but, come on... you only live once.

Spring-chilada Pie

3 small beets, cubed

3-4 small turnips, cubed

1-2 red skin potato, cut into chunks

4-5 cloves garlic

2 T olive oil

1 t salt 

dash of cayenne

1 t cumin

1-2 c arugula

1 can black beans

8 oz shredded monteray jack cheese

corn tortillas (12-18 small tortillas)

enchilada sauce*

*Feel free to use your own recipe or look one up on line. I like to cheat and buy it in a can. I used 2 19 oz cans.

• Preheat oven to 450.
• Toss beets, turnips, potatoes and garlic with olive oil, salt, cayenne and cumin.
• Place veggies on a cookie sheet and roast for about 40 minutes.
• Reduce heat to 350.
• Coat the bottom of an oiled 13 x 9 pan with enchilada sauce.
• Arrange tortillas on  the bottom of the sauced pan. Top tortillas with a little more sauce.
• Place 1/2 of the roasted veggies evenly over tortillas. Follow with a layer of 1/2 of the arugula, then 1/2 can of beans then more sauce. 
• Repeat. Starting with layer of tortillas, then veggies, arugula, beans and sauce.
• End with another layer of tortillas, the rest of the sauce and top with cheese.
• Bake for 30 minutes.

Salad with Lime Cilantro Dressing

1 head of lettuce, whatever you want or whatever is in season.

1/2 avocado, cut in to chunks

3 green onions, sliced

grape tomatoes

Dressing:

juice of 1 lime

1/4 c apple cider vinegar

2-3 T flax oil

3 T cilantro

1 t salt

1/4 t pepper

2 t honey

• Place lettuce in a large bowl. Top with avocado, onion and tomato.
• In a food processor, blend dressing ingredients.