I was told about this recipe from my sweet sister-in-law, Tanya.  I always enjoy asking her what she has made for dinner recently, as she is quite the foodie and great cook.  I also love getting on her Pinterest boards and repinning recipes she has pinned, as she has great taste.

The last time I asked her if she has made any good dinner recipes lately, she told me about this Stacked Roasted Vegetable Enchiladas.  She made them on Meat-less Monday & told me they were delicious and well received by her family.

My ears perked up the minute she said ‘roasted vegetables.’ I love roasting vegetables, so much so that I wrote a whole post about it.  It is a great way to bring out all the amazing flavor of the veggies and it is an easy way to make the whole house smell delicious!  I love that this recipe starts with roasting veggies.

The recipe comes together so easily.  It is much easier than rolling the typical enchiladas, as you don’t have to worry about the tortillas tearing.

My family loved it, I loved making it, and I’m delighted to have another recipe that will make it into my menu plan regularly.

Thanks to Two Peas In A Pod for sharing the recipe on Pinterest.  I followed her recipe, except I added corn to the recipe and skipped the cilantro and jalapeño. In her post, she talks about how easily this recipe freezes.  I’m not sure I could freeze it after smelling the amazing roasted veggies, but maybe if I doubled the recipe–one to eat and one to freeze–yep, that would work!

Stacked Roasted Vegetable Enchiladas

 

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 black beans, rinsed and drained

3/4 cup frozen corn, thawed

1 teaspoon ground cumin

1 teaspoon chili powder

2 garlic cloves, minced

1 jalapeno, minced (optional, I didn’t use)

1/2 cup chopped fresh cilantro (optional, I didn’t use)

Salt and Pepper to taste

2 cups enchilada sauce ( I love Trader Joes brand)

9-10 small corn tortillas

2 cups shredded Monterey Jack cheese

Directions:

1. Preheat oven to 400 degrees.  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.

2. Grease and 8×8 square baking pan and set aside.  In a medium bowl, combine roasted vegetables, black beans, corn, cumin, chili powder, garlic, jalapeño and cilantro.  Stir and season with salt and pepper.

3. Spread 1/4 cup of enchilada sauce into the bottom of the pan.  You might have to cut the tortillas to make them fit.  Top with 1/3 of the vegetable/bean mixture and 1/3 of the cheese.  Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese.  Top 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.

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I like to serve them with rice. Enjoy~