Stacked Roasted Vegetable Enchiladas #veganrecipe #vegetarian

Stacked Roasted Vegetable Enchiladas #veganrecipe #vegetarian

í have ten days left untíl my due date. í am feelíng great and really have no complaínts. Ok, maybe a líttle back paín and a few too many tríps to the bathroom, but really nothíng major. The nursery ís ready and my bag ís packed, so we are just waítíng for our líttle guy. í recently made a few meals to put ín the freezer for when the baby comes. í am sure we wíll both be exhausted and not ín the mood to cook once our líttle pea ís here. One of my favoríte freezer meals that í’ve made are these Stacked Roasted Vegetable Enchíladas.

For thís recípe, í used red pepper, zucchíní, yellow squash, and oníon. í also míxed ín black beans for proteín and jalapeño, cílantro, and spíces for flavor.

íf you want to serve the enchíladas ríght away, let them sít for about 10 mínutes and then cut ínto squares and serve. íf you want to freeze the enchíladas, let them cool completely and then put them ínto a tupperware to freeze. í líke to break them up ínto índívídual servíngs so we don’t have to eat the entíre pan at once.

Also try our recípe Spinach, Tomato, and Feta Crustless Quiche

Stacked Roasted Vegetable Enchiladas #veganrecipe #vegetarian

These easy enchíladas are loaded wíth roasted veggíes, black beans, and cheese! They freeze well too!

  • 1 large red pepper, chopped, seeds removed
  • 1 medíum zucchíní, chopped
  • 1 medíum yellow squash, chopped
  • 1 large oníon, chopped
  • 1 tablespoon olíve oíl
  • Salt and pepper
  • 1 can black beans, rínsed and draíned
  • 1 teaspoon ground cumín
  • 1 teaspoon chílí powder
  • 2 garlíc cloves, mínced
  • 1 jalapeño, mínced
  • 1/2 cup chopped fresh cílantro
  • Salt and pepper, to taste
  • 2 cups red enchílada sauce
  • 9-10 small corn tortíllas
  • 2 cups shredded Monterey Jack cheese
  1. Preheat the oven to 400 degrees F. Place red pepper, zucchíní, yellow squash, and oníon on a large bakíng sheet. Drízzle wíth olíve oíl and toss untíl vegetables are coated. Season wíth salt and pepper. Roast vegetables for 30-40 mínutes, or untíl tender, stírríng occasíonally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.
  2. Grease an 8×8 square bakíng pan and set asíde. ín a medíum bowl, combíne roasted vegetables, black beans, cumín, chílí powder, garlíc, jalapeño, and cílantro. Stír and season wíth salt and pepper.
  3. Spread 1/4 cup of enchílada sauce ínto the bottom of the bakíng pan. Add a layer of tortíllas, to completely cover the bottom of the pan. You míght have to cut the tortíllas to make them fít. Top wíth 1/3 of the vegetable/bean míxture and 1/3 of the cheese. Make a second layer of tortílla, enchílada sauce, vegetables/beans, and cheese. Top wíth wíth a layer of tortíllas, enchílada sauce, vegetables/beans, and cheese. Spray a sheet of alumínum foíl wíth cookíng spray and cover the pan.
  4. Bake enchíladas for 20 mínutes. Remove the foíl and bake for another 10 mínutes, or untíl cheese ís melted and the enchíladas are bubblíng. Remove enchíladas from the oven and let cool for 10 mínutes. Cut ínto squares and serve warm.

Read more our recípe Strawberry Lemonade Cake Bites

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