Roasted Vegetable Stacked Enchiladas Part 2

Remember the previous post? Here are the adaptations I made to the recipe from Two Peas and Their Pod. In the picture above the left side is the no-cheese side and the right side is the cheesy side.

Ingredients:

• 1 tablespoon olive oil
• 1/2 sweet potato, chopped
• 1/2 onion, chopped
• 1 carrot, peeled and diced
• 1/2 red pepper, chopped, seeds removed
• 1/2 green pepper, chopped, seeds removed
• 1/2 yellow squash, chopped
  
• 1/2 zucchini, chopped
• 1/2 cup black beans, rinsed and drained (if from a can)
• 1/4 tsp. ground cumin
• 1/4 tsp. chipotle chili powder
• 2 cloves garlic, minced
• About 8-10 oz of red enchilada sauce
• About 8-10 corn tortillas
  
• About 1 1/4 c. chedder cheese (optional)
  

Directions:

1. Heat oil in large skillet, saute sweet potatoes and carrots until soft (about 7-10 minutes). Then add onions, peppers, yellow squash, zucchini and cook until getting blackened (kinda crispy).

2. Add the beans, cumin, chipotle chili powder, garlic, and salt & pepper to taste. Cook for about 2 more min.

3. Put about 1/4 c. enchilada sauce on bottom of an 8x8 square baking dish. Spread it around, then lay down corn tortillas to cover the bottom (about 2 or 3...I broke one in half for each of my layers). Then add about 1/2 of the veggie mixture from the pan. Add a layer of cheese. Then add another layer of tortillas, enchilada sauce, remaining veggie mixture, more cheese. End with a layer of tortiallas and more sauce on top. You can sprinkle cheese on the very top if you like.

4. Cover dish with foil and put in the oven at 350 degrees for about 20 minutes. Take the foil off and cook an additional 5 minutes, or until cheese on top is totally melted.