Recipe: Roasted Veggie Enchilada Bake

It's no secret: MG and I LOOOOOVE us some Mexican food, so I'm always amped to try a new recipe out. Especially one that's packed with veggies!

I highly recommend this recipe--it's SO yummy!

I made some changes from the original recipe (ex: I didn't need as many tortillas, or enchilada sauce) My recipe is reflected below.

Original recipe can be found here

What You Need:

-1 red pepper, chopped
-1 medium zucchini, chopped
-1 medium yellow squash, chopped
-1 large onion, chopped
-1 Tbsp olive oil
-1 can black beans, drained/rinsed
-1 tsp cumin
-1 tsp chili powder
-1/2 C chopped fresh cilantro
-1 jalapeno, minced (I used about 12 slices from a jar)
-2 cloves of garlic minced (or 1 heaping tsp from jar)
-10 oz enchilada sauce
-5 tortillas (we used whole wheat)

-2 cups shredded cheese (we used colby/monterey jack mix)

-salt/pepper to taste

What You Do:

1. Preheat your oven to 400 degrees

Place the chopped red pepper, squash, zucchini and onion on a large baking sheet. Drizzle with olive oil and toss the veggies to get coated in the olive oil. Season with salt and pepper.

Roast for about 30-40 minutes. I checked mine at 30 and stirred them around a bit, and continued to cook for the extra 10 minutes.

When they are done, set aside and let them cool a bit.

2. While the veggies are roasting (or cooling down), in a large bowl, combine the black beans, cumin, chili powder, jalapeno, garlic and cilantro. Add in the veggies and mix. Season with salt and pepper.

3. Grease an 8x8 baking pan. In the bottom, add about 1/3 C of the enchilada sauce. Add a tortilla to cover the bottom of the pan (I only needed one, original recipe looked like more than one). Add a little more than 1/3 cup of the bean mixture, spread it around, and then add about 1/3 cup of cheese. Continue the layers until you reach the top (I used 4 tortillas).

Mine looked like this when I was done stacking:

It was very close to the top edge of the baking pan.

Reduce the heat on the oven to 350 degrees. Spray a sheet of aluminum foil with non-stick spray and cover the baking pan. Add the pan to the oven and bake for 20 minutes. Remove the foil and bake for another 10 minutes.

The original recipe says to let it cool for 10 minutes. I think we lasted about 2. Try and wait 5 so you don't burn your tongues!
It's SO delicious. It's great as leftovers, too. I would definitely make this for guests, and will totally be making it again. It's meatless, but you won't miss it.

If you like Mexican, and you like enchilada sauce, you will LOVE this recipe. And, you'll get a good dose of veggies in that goodness, too! Win-win-win!