ROASTED VEGETABLE STACKED ENCHILADAS
Steps:
- 1. Preheat the oven to 400 degrees F. 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 F. 2. Grease an 8x8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, 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 baking pan. Add a layer of tortillas, to completely cover 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 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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Mutyaba Benedict
[email protected]I can't wait to try these enchiladas! They look so delicious.
Belayet Ali
[email protected]These enchiladas are the perfect comfort food. They're warm, cheesy, and satisfying.
Gracie Chavis
[email protected]I've made these enchiladas several times now and they're always a hit. My friends and family love them!
Hanzalah Tariq
[email protected]I'm a big fan of enchiladas and these roasted vegetable enchiladas are some of the best I've ever had. The flavors are amazing!
Moses Molel
[email protected]These enchiladas were a bit bland for my taste. I think I should have added more seasoning to the roasted vegetables.
Zeeshan Zaffar
[email protected]I'm always looking for new vegetarian recipes and these enchiladas definitely fit the bill. They're healthy and delicious!
Ssemanda Najibu Soprano
[email protected]I made these enchiladas for a potluck and they were a huge success. Everyone loved them!
Tyson Chamberlain
[email protected]These enchiladas were a bit too spicy for my taste. Next time, I'll use less chili powder.
Sidd Mahendra
[email protected]I'm not a vegetarian, but I really enjoyed these vegetable enchiladas. They were packed with flavor and very satisfying.
Taposh Halder
[email protected]These enchiladas are perfect for a weeknight meal. They're easy to make and they're always a hit with my family.
Chris Cellphonez
[email protected]I had some leftover roasted vegetables, so I decided to make these enchiladas. They were a great way to use up my leftovers and they tasted delicious!
Shaikh Ahmad Emon
[email protected]My enchiladas turned out a little soggy. I think I should have cooked them for a shorter amount of time.
Me Sakil
[email protected]The enchilada sauce was easy to make and had a great flavor. I used a combination of chili powder, cumin, and paprika to give it a nice smoky flavor.
Ephraim Peter
[email protected]I used a variety of vegetables in my enchiladas, including zucchini, bell peppers, and mushrooms. They all roasted up beautifully and added a lot of flavor to the dish.
Shamape gaming
[email protected]These enchiladas were a hit with my family! The roasted vegetables were flavorful and the sauce was just the right amount of spicy. I will definitely be making these again.