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Roasted Vegetable Stacked Enchiladas

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Roasted Vegetable Stacked Enchiladas

Ingredients

  • 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 jalapeƱo, 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
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