Stacked Roasted Vegetable Enchiladas

As school is getting tougher, so is making time to cook meals at home. I always love making a giant casserole during the weekend to last me through the week for quick meals when I’m in a hurry.

I drew inspiration for this recipe from the food blog, Two Peas and their Pod. I doubled the recipe to allow for a bigger casserole pan and also tweaked the ingredients to fit my love for all things spicy.

This recipe is perfect to put in individual containers in the freezer to make it last. If you are someone who gets bored with a dish quickly, this is a perfect solution.

Enjoy this recipe, it was very easy to make for how delicious it turned out.

I absolutely love roasted vegetables, especially yellow squash in October. In this recipe, I used red pepper, zucchini, yellow onion, and yellow squash.

I kept the seasoning light with olive oil, salt, and pepper. Light seasoning doesn't distract from the naturally rich flavors of the vegetables when they are roasted.

Once the veggies were roasted to perfection, I mixed them with black beans, cumin, chilli powder, garlic, and fresh cilantro. The black beans are an amazing source of protein, and the cilantro adds a light, fresh flavor.

The way this casserole becomes a delicious enchilada is in the layering of flavor. Starting with the red enchilada sauce, then tortillas, then roasted veggie mix, and finally the cheese on top. If you use a taller, square shaped pan, you can upgrade three layers, but two worked perfectly for my 9x13 inch. I also played with the amount of cheese I used in each layer, I personally love cheese, but if you are going for a lighter dish sprinkle sparingly.

This was my final product post-layering. As you can see, I topped it off with quite a bit of cheese, that is the "naughty" part of this recipe. Once it began to cook in the oven, the aroma of the cheese, sauce, and veggies baking together smelled incredible. Happy cooking!

Stacked Roasted Vegetable Enchiladas

Ingredients:

2 large red peppers, chopped, seeds removed

2 medium zucchini, chopped

2 medium yellow squash, chopped

1 large yellow onion, chopped

2 tablespoons of olive oil

Salt and pepper to taste

2 cans of black beans, rinsed and drained

2 teaspoons of ground cumin

2 teaspoons of chili powder

4 cloves of garlic, minced

1 jalapeno, minced

1 cup of chopped fresh cilantro, chopped

2 cups of red enchilada sauce

12 small corn tortillas

4 cups of shredded Monterey Jack cheese

Optional: Sriracha to add per serving at the end.

Directions:

1. Preheat the oven to 400 degrees F. Slice the red pepper, zucchini, yellow squash, and onion and spread across a large baking sheet. In baking sheet, drizzle the veggies with olive oil and toss until vegetables are evenly coated. Season with salt and pepper to taste.

2. Roast the vegetable mix for approx. 35 minutes, stirring every 5 or so minutes. Once vegetables are tender, remove from the oven and let cool. Reduce oven temperature to 350 degrees F.

3. Grease a 9x13 inch casserole pan. In a seperate bowl, toss together the roasted veggies, black beans, chilli powder, cumin, garlic, jalapeño, and cilantro. Add salt and pepper to taste.

4. Lightly cover the bottom of the greased casserole pan with red enchilada sauce, and place 6 small tortillas to cover. Top with 1/2 of the vegetable mixture, and cover with 1 cup of cheese. Ontop of this, make a second layer of tortillas, red enchilada sauce, vegetable mix, and top with cheese. Grease a sheet of alluminum foil and cover the casserole dish.

5. Bake covered enchiladas for 20 minutes. Remove the foil and bake for additional 10 minutes. Once finished, let cool and cut into squares and serve warm. Add a few drops of Sriracha per serving to enhance the flavor and spice.

Pictures by Zoe Velling Photography

#Vegetarian #Mexican #Nice #Casserole #Recipe