Wednesday, October 21, 2015
Roasted Vegetable Enchilada Bake
Its time for my annual mother/daughter vacation with my Mom and Sister this weekend and this year we are going to Savannah. We absolutely loved Charleston two years ago and are looking forward to Savannah being similar but different. I've picked a bunch of things we want to see and do and hoping we will have time to do everything on the list. We are also taking a quick trip to Hilton Head to see what that's about.
I made this a few weeks ago but you can still find all the vegetables you need if you want to make it now or you can make some substitutions. This is jam packed with veggies and you will definitely feel healthy eating it. Whenever I feel healthy eating dinner I just make sure to have a nice chocolate dessert afterwards to even things out. This recipe is adapted from www.twopeasandtheirpod.com.
1 large red pepper, diced
1 medium zucchini, diced
1 medium yellow squash, diced
1 large onion, diced
1 small container mushrooms, washed and sliced
1 tbsp olive oil
1 can black beans, rinsed and drained
1 tsp chili powder
2 garlic cloves, minced
1/4 cup parsley (or cilantro)
2 cups red enchilada sauce
10 small tortillas
1 cup shredded cheddar cheese
salt and pepper to taste
1/2 avocado for topping
1/3 cup sour cream for topping
Preheat oven to 425 degrees. Line two cookie sheets with parchment paper. Spread out the diced onion, zucchini, squash, red pepper and mushrooms on the cookie sheets. Sprinkle olive oil over top and toss to spread evenly. Sprinkle salt and pepper. Roast for 25-30 minutes, mixing around occasionally. Remove from oven and let cool. Reduce heat to 350 degrees.
Grease a oval baking pan with PAM and pour 1/4 cup of enchilada sauce into the bottom of the pan. Add a layer of tortillas to completely cover the bottom. This will mean breaking them into different shapes to cover everything.
In a bowl combine the roasted vegetables, black beans, chili powder, parsley and salt and pepper.
Spread 1/3 of the vegetable/bean mixture on the top of the bottom layer of enchiladas. Add 1/3 of cheddar cheese.
Make a second layer of the tortillas, enchilada sauce, vegetable/bean mixture and cheese. And repeat one more layer. Bake for 30 minutes or until cheese is bubbling.
Let cool for 5 minutes before cutting into square servings. Top with sour cream and avocado.