Roasted Vegetable Stacked Enchiladas

This recipe was submitted by Katie M. She found it over at Two Peas and Their Pod. Her husband told her that this is his favorite veggie dish that she has made so far.

Funny story--Katie sent this recipe to me and as I was reading over it I realized I had found the EXACT same recipe and had tried it out a few weeks ago. I will post my version of this recipe next, cause I made a few different changes than Katie. Further funny, my husband also LOVED this dish.

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
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 garlic cloves, minced
• 1 jalapeño, minced
• 1/2 cup chopped fresh cilantro
• Salt and pepper, to taste
• 2 cups red enchilada sauce
• 9-10 small corn tortillas
• 2 cups shredded Monterey Jack cheese

Directions:

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.

Notes about this recipe:
1. I didn't have a jalapeno and they were still great. Though I don't like things really hot.
2. I expected to want some sour cream on top to add some contrast but was pleasantly surprised that these stand alone quite well.
3. I think these would be easy to try again without having to stick to the vegetables used here. For example, I think in the winter you could used some butternut squash and less summer squash and it would still be good.