Roasted Vegetable Stacked Enchiladas

The recipe Roasted Vegetable Stacked Enchiladas could satisfy your Mexican craving in around 30 minutes. This main course has 452 calories, 22g of protein, and 19g of fat per serving. For $2.05 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 5. A mixture of red bell pepper, chili powder, yellow squash, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is liked by 43894 foodies and cooks. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Two Peas and Their Pod. Overall, this recipe earns an awesome spoonacular score of 96%. Roasted Vegetable Stacked Enchiladas, Stacked Roasted Vegetable Enchiladas, and Stacked Breakfast Enchiladas are very similar to this recipe.

Servings: 5

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. Preheat the oven to 400 degrees F.

2. Place red pepper, zucchini, yellow squash, and onion on a large baking sheet.

3. 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.

4. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.

5. 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.

6. Spread 1/4 cup of enchilada sauce into the bottom of the baking pan.

7. 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.

8. Bake enchiladas for 20 minutes.

9. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling.

10. Remove enchiladas from the oven and let cool for 10 minutes.

11. Cut into squares and serve warm.

Nutrition Information:

covered percent of daily need