1 Large red pepper, chopped, seeds removed
1 Medium zucchini, chopped
1 Medium yellow squash, chopped
1 Large onion, chopped
1 Tablespoon olive oil
1 Can black beans, rinsed and drained
1 Teaspoon ground cumin
1 Teaspoon chili powder
2 Garlic cloves, minced
1 Jalapeño, minced
1/2 Cup chopped fresh cilantro
2 Cups red enchilada sauce
9-10 Small corn tortillas
2 Cups shredded Monterey Jack cheese
Salt and pepper
- Preheat the oven to 400˚ 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.
- Grease an 8×8 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.
- 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.
- 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.