Ingredients: 1 poblano chile, cut into matchsticks 2 red bell peppers, cut into matchsticks 1/2 head of cauliflower, cut into 1/2-inch chunks 1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups) 1 medium onion, halved and slivered 1 cup corn kernels, fresh or frozen 3 T heat-safe oil like grapeseed or coconut 1 1/2 tsp ground cumin 2 garlic cloves, minced salt and black pepper 1/2 cup chopped fresh cilantro 2 cups homemade or store bought salsa/pico de gallo 2 ounces baby spinach leaves (about 2 big handfuls) 9-10 corn tortillas, halved (try making homemade tortillas!) 2 cups shredded cheese (I used a cheddar-Monterey Jack blend) sour cream and thinly sliced scallions (green onions) for garnish, if desired