Wednesday, March 2, 2016

Stacked Roasted Vegetable Enchiladas

Photo and recipe from twopeasandtheirpod

This is SO good- Gary and the kids loved it, and it's vegetarian and gluten free!  It's great because you can assemble the casserole ahead of time and put it in the fridge to bake later.

1 red pepper, seeded and chopped
1 zucchini, chopped
1 yellow squash, chopped
1 onion, chopped
1 tbsp olive oil
1 can black beans, drained and rinsed
1 tsp ground cumin
1 tsp chili powder
2 garlic cloves, minced (or 1 tsp crushed)
1/2 cup chopped fresh cilantro
1 jar red enchilada sauce (I used the trader joes brand)
8-10 small corn tortillas
about 2 cups shredded cheese (I used Mexican blend)

Preheat oven to 400.  Place the vegetables on the baking sheet, drizzle with olive oil and toss until coated.  Season with salt and pepper.  Bake in the oven for 20-30 minutes.  Let cool. Reduce oven to 350.

In a medium bowl, combine vegetables, beans, spices, garlic, cilantro and S&P.  Spread some enchilada sauce on the bottom of a baking dish (I  used one slightly smaller than 9x11) and cover with tortillas (I did 2 whole tortillas then I broke some more to make it fit without overlapping a lot because I didn't want a ton of tortilla).  Top with half the vegetable mix and then cheese.  Do another layer of tortillas and then sauce.  Top with remaining half of vegetables and more cheese.  Do another layer of tortillas then sauce and top that with cheese.

(At this point, I put the entire casserole in the fridge ready to bake at dinner time!)

Cover with foil and bake for 20 minutes.  Remove foil and bake for another 10 minutes or until cheese is melted.  Cool for 10 minutes, cut into squares and serve.

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