Layered Roasted Vegetable Enchiladas
Ingredients
The vegetables
-
1
large
Sweet Potato, cut into 1 inch cubes
-
2
medium
Zucchini, cut into 1 inch cubes
-
½
large
onion, chopped
-
1
large
Red Bell Pepper, chopped
The beans and tortillas
-
15
ounces
Black Beans, drained and rinsed
-
6-8
pieces
Corn Tortillas
The sauce and cheese
-
20
ounces
Enchilada Sauce
-
2
cups
Cheddar Jack Cheese, shredded
Seasoning
-
to taste
salt and pepper
-
optional
chili powder
Instructions
- Preheat the oven to 425°F.
- On a large sheet tray, toss the sweet potato, zucchini, onion, and bell pepper with olive oil, salt, pepper, and chili powder if desired.
- Roast the vegetables for 15-20 minutes until softened and golden.
- Add the drained black beans to the roasted vegetables and mix well.
- In a cast iron skillet or an 8x8 pan, spread some enchilada sauce to cover the bottom.
- Layer 2 tortillas over the sauce, followed by some vegetable mix and cheese, repeating the layers 3-4 times.
- Reduce the oven temperature to 400°F and bake for 20 minutes until golden and bubbly.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
15g
Total carbohydrates
45g
Total protein
12g
Sodium
600mg
Cholesterol
30mg
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