Roasted Vegetable Enchiladas

By tlshinnick

Ingredients

• 1 yellow squash, cut into 1/2-inch pieces
• 1 red pepper, cut into 1/2-inch pieces
• 1 medium red onion, roughly chopped
• 1 -2 cups cubed butternut squash
• 1 zucchini, cut into 1/2-inch pieces
• 1 cup green beans
• 3 carrots, sliced
• 1 (8 oz.) container mushrooms, halved or quartered
• 2 Tbsp. olive oil
• salt and black pepper
• 8 tortillas (use whichever kind you’d like)
• 1 1/2 cups red enchilada sauce
• 1 or 2 cans black beans, drained and rinsed
• 2 cups Mexican shredded cheese
• optional garnishes: fresh cilantro, chopped avocado, pico de gallo, sour cream

Preparation

Step 1

Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil.

In a large bowl, toss together the veggies and olive oil until evenly mixed. Season generously with salt and black pepper. Spread the mixture out evenly onto the covered baking sheet. (Vegetables should be mostly in a single layer. If your baking sheet is small, you may need to spread these out over two baking sheets.)

Bake for 30 minutes, or until the edges of the vegetables begin to crisp and they are tender. Remove and set aside to cool. Reduce oven heat to 350 degrees.

Meanwhile, cut tortillas into half inch strips. Pour a bit of sauce in the bottom of your 9 x 13 baking dish. Add a layer of roasted vegies and a sprinkling of cheese. Add more tortilla strips, veggies and sauce, ending with tortillas covered in sauce. Add a final layer of cheese. Cover pan with foil and bake 30 mins. Remove foil and bake another 10 mins or until cheese is melted.

Remove from oven and serve immediately, with garnishes if desired.