Roasted Vegetable Stacked Enchiladas
- 1 large red pepper, chopped, seeds removed
- 1 medium zucchini, chopped
- 1 medium yellow squash, chopped
- 1 large onion, chopped
- 1 tablespoon olive oil
- Salt and pepper
- 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
- Salt and pepper, to taste
- 2 cups red enchilada sauce
- 9-10 small corn tortillas
- 2 cups shredded Monterey Jack cheese
- Produce
- Black beans (1 can)
- Cilantro, fresh (1/2 cup)
- Cumin, ground (1 teaspoon)
- Jalapeno (1)
- Onion, large (1)
- Yellow squash, medium (1)
- Zucchini, medium (1)
- Condiments
- Enchilada sauce, red (2 cups)
- Cooking & Baking
- Chili powder (1 teaspoon)
- Garlic cloves (2)
- Olive oil (1 tablespoon)
- Red pepper, large (1)
- Salt and pepper (2)
- Bread & Baked Goods
- Corn tortillas, small (9)
- Dairy
- Monterey jack cheese (2 cups)
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Published September 14, 2011 (1 year ago).
198 people saved this recipe.
