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.

Homemade Vegetarian "Chipotle" Bowls

Ok, it really has nothing to do with Chipotle other than being rice and beans in a bowl, but we tell the kids they are Chipotle bowls to make them like them more. ;)  One of our favorite meals.  Healthy and flavorful. 

2 tbsp olive oil, divided
1 medium onion, divided
1 bag frozen brown rice (I use the TJs kind that comes 3 bags in a box)
1 tsp. ground coriander
1 heaping tsp. ground cumin
2- 15 oz. cans black beans, rinsed
1 cup vegetable or chicken broth (but if you use chicken, it won't be vegetarian)
chopped cilantro
chopped fresh avocado
crumbled feta (and/or shredded jack or cheddar for the kids)

Heat 1 tbsp oil in a saute pan over medium heat.  Add about 1/2 the onion, cooking until softened.  Add rice and saute a few minutes.  Remove rice from pan and set aside.

Using the same pan, heat remaining 1 tbsp oil, add remaining onion and cook until softened.  Add coriander and cumin, stir 1 minute.  Add beans, broth; season with salt and pepper.  Bring to a boil, reduce heat and simmer, occasionally mashing beans, until thickened, about 8-10 minutes.

Either scoop rice into separate bowls and put a large spoonful of bean mixture on top OR, what we always do, just mix the rice into the bean mixture.

Top each bowl with chopped cilantro, chopped avocado and crumbled feta.