ROASTED VEGETABLE STACKED ENCHILADAS
Steps:
- 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.
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Nebiyat Shafi
[email protected]These enchiladas were amazing! I will definitely be making them again.
Lovear Ck
[email protected]Overall, I thought these enchiladas were pretty good. I would definitely make them again, but I might make a few changes to the recipe.
Marie Beasley
[email protected]These enchiladas were a bit too dry for my taste. I think next time I'll add some more sauce.
Vhic Adjei
[email protected]I love that this recipe uses roasted vegetables. It's a great way to get some extra veggies in your diet.
Daniel Bearden
[email protected]These enchiladas were so easy to make! I had them on the table in under an hour.
Julio Pedro
[email protected]I thought the chipotle sauce was a bit bland. I added some extra spices to give it more flavor.
cony cuyuch
[email protected]The roasted vegetables in these enchiladas were amazing! I could have eaten them all on their own.
Salma Bachou
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them. I think next time I'll use a milder salsa.
Hillary Ronoh
[email protected]I made these enchiladas for a party last weekend and they were a huge success! Everyone loved them.
Mohammad tamim Hossen
[email protected]These enchiladas were delicious! The roasted vegetables were tender and flavorful, and the chipotle sauce was creamy and spicy. I would definitely recommend this recipe.
Aluel Mabor
[email protected]I love this recipe! It's so easy to make and always turns out great. I usually add a little extra cheese to the top before baking.
Oluwatosin Esther
[email protected]These enchiladas were a hit with my family! The roasted vegetables added a delicious smoky flavor, and the chipotle sauce was the perfect amount of spice. I will definitely be making these again.