Roasted Vegetable Stacked Enchiladas by LorettaMach
1 large red pepper, chopped and seeded
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 large onion, chopped
1 T olive oil
Salt and pepper
1 can black beans, rinsed and drained
1 t ground cumin
1 t chili powder
2 garlic cloves, minced
1 jalapeno, minced ( I skip this)
1/2 cup chopped cilantro
salt and pepper, to taste
2 cups red enchilada sauce
9-10 small corn tortillas
2 cups shredded Monterey Jack cheese
1. Preheat the oven to 400 . Place red pepper, zucchini, yellow squash, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetablesare coated. Season with salt and pepper. roast veggies for 30-40 minutes, or until tender, stirring occasionally. Remove veggies from oven and let cool to room temperature. Reduce oven temperature to 350 F.
2. Grease an 8x8 baking pan and set aside. In a medium bowl, combine roasted veggies, black beans, cumin, chili powder, garlic, jalapeno, and cilantro. Stir and season with salt and pepper.
3. Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut the tortillas to make them fit. Top with 1/3 of the veggie /bean mixture and 1/3 of the cheese. Make a second layer of tortilla, enchilada sauce, veggie/beans, and cheese. Top with a layer of tortilla, enchilada sauce, veggie/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.
4. Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.
Other Info (pictures, nutrition, etc)