Stacked Roasted Vegetable Enchiladas

Stacked Roasted Vegetable Enchiladas

Wondering what to do with all those summer veggies?  This brilliant recipe from TwoPeasAndTheirPod.com gives vegetables the ultimate treatment. Roasted in spices and then smothered between layers of tortilla, enchilada sauce, and cheese, resulting in a satisfying vegetarian dish that everyone will love.

Stacked Roasted Vegetable Enchiladas

Stacked Roasted Vegetable Enchiladas
Container count per serving: 1 green, 1½ yellow, 1 blue, ½ purple
INGREDIENTS

  • 1 large red pepper, chopped, seeds removed
  • 1 medium zucchini, chopped
  • 1 medium yellow squash, chopped
  • 1 large onion, chopped
  • 1 tablespoon olive oil
  • Salt and pepper
  • 1 can of corn, drained
  • 1 can black beans, rinsed and drained
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 2 garlic cloves, minced
  • 1 jalapeño, minced
  • ½ cup chopped fresh cilantro
  • Salt and pepper, to taste
  • 2 cups red enchilada sauce
  • 10 small corn tortillas
  • 2 cups shredded Monterey Jack cheese

DIRECTIONS

  1. Preheat the oven to 400 degrees F. Place red pepper, zucchini, yellow squash, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.
  2. Grease an 8×8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, jalapeño, and cilantro. Stir and season with salt and pepper.
  3. Spread ¼ 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 ⅓ of the vegetable/bean mixture and ⅓ of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with with a layer of tortillas, enchilada sauce, vegetables/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.


For more delicious recipes, visit TwoPeasAndTheirPod.com

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