Stacked Roasted Vegetable Enchiladas
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Category
American
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Cusine
American
What do you need?
How to make?
Ingredients
2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 zucchini, sliced into thin rounds
1/2 teaspoon ground cumin
Salt and freshly ground black pepper to taste
8 ounces mushrooms, sliced
2 cups cooked black beans or one 15 ounce can of black beans, drained and rinsed
12 corn tortillas
2 cups enchilada sauce
1 cup shredded cheese
Directions
Preheat oven to 375 degrees F . Heat olive oil in a large skillet over medium heat. Add onion, garlic, bell peppers, mushrooms, zucchini, cumin, salt and pepper. Cook until vegetables are tender and lightly browned, about 10 minutes. Spread 1/2 cup of enchilada sauce in the bottom of a 9x13 inch baking dish. Place 6 tortillas on top of the sauce in the baking dish so that they overlap slightly and cover the bottom of the dish. Spread half of the cooked vegetables over the tortillas and sprinkle with 1/2 cup cheese. Top with remaining 6 tortillas and spread remaining vegetables over them. Sprinkle with remaining 1/2 cup cheese and pour remaining enchilada sauce over everything. Cover baking dish with aluminum foil and bake for 25 minutes or until heated through and cheese is melted. Serve hot with your favorite toppings such as sour cream, guacamole or salsa!.