Stacked Roasted Vegetable Enchiladas

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

1. Set your oven to 375 degrees F (190 degrees C).
2. In a large skillet, warm the olive oil on medium heat. Add the onion, garlic, bell peppers, mushrooms, zucchini, cumin, salt and pepper, and cook the mixture until the vegetables are tender with a little browning, about 10 minutes.
3. Add 1/2 cup enchilada sauce to a 9x13 inch baking dish and spread it across the base.
4. Lay 6 tortillas over the sauce, overlapping them a bit so the bottom of the dish is covered.
5. Spoon half of the cooked vegetables onto the tortillas, then scatter 1/2 cup cheese across them. Add the remaining 6 tortillas, cover those with the remaining vegetables, finish with the remaining 1/2 cup cheese, and drizzle the remaining enchilada sauce over the whole pan.
6. Use aluminum foil to cover the baking dish, then bake for 25 minutes, until the casserole is heated through and the cheese has melted. Serve it hot, adding sour cream, guacamole or salsa if those are your favorites.