Sunday, June 22, 2014
Stacked Veggie Enchiladas
I was scanning through my recent blog posts and realized I've been doing a lot of tex-mex/mexican recipes, which is kind of odd because I never used to cook with those flavors very often. Still, along with Indian food, it is one of my husband's favorites types of food. I love being able to customize the heat and flavors of dishes like the one I'm sharing today, plus it's a perfect one to do for "Meatless Monday" or any other night of the week where you want to emphasize veggies!
I thought it was pretty cool to be able to layer the enchiladas more like a lasagna than roll them up individually. It came together really quickly and I enjoyed using the corn tortillas in this method, while I'd usually rather use flour ones for traditional enchiladas.
Roasting veggies is one of my favorite ways to serve them, it really brings out the flavor without risking the sogginess of steaming. Broccoli is one of my go-to roasting veggies, my husband won't eat it any other way now! The combination of peppers, squash and onions all roasted together really brings a huge amount of flavor to this enchilada dish, I hope you give it a try and keep in mind you can always swap in other veggies, just keep an eye on them in the oven since roasting times can vary.
Stacked Roasted Veggie Enchiladas
1 red or yellow pepper (chopped into 1" pieces)
1 zucchini (chopped into 1" pieces)
1 yellow squash (chopped into 1" pieces)
1/2 large onion (chopped)
Extra virgin olive oil
1 can low-sodium black beans (rinsed and drained)
1 tsp. ground cumin
1 tbsp. chipotle chili powder (adjust to less if you want a milder dish)
2 minced garlic cloves
Salt & pepper
2 cups (1 15 oz can) of red enchilada sauce
9-10 small corn tortillas
2 cups shredded colby jack cheese
Sour cream (for serving)
Mashed avocado or guacamole (for serving)
Preheat oven to 400 and toss the pepper, zucchini, squash and onion with about 1 tbsp. of olive oil in a large bowl. Season well with salt and pepper before spreading out in an even layer on a large baking sheet. Roast for 30-40 minutes until the veggies are tender, stir occasionally. When done, remove the veggies from the oven and set aside to cool slightly. Reduce the oven temperature to 350 degrees.
Lightly spray an 8x8 glass baking pan with nonstick spray. In a large bowl, combine the roasted veggies, black beans, cumin, chipotle chili powder and garlic. Stir well.
Spread about 1/4 cup of the enchilada sauce on the bottom of the pan, then add a layer of tortilla. Cut or tear the tortillas to make them fit and completely cover the bottom. Top the tortilla layer with 1/3 of the veggie mixture and 1/3 of the cheese. Repeat two more times, ending with cheese on top.
Mist some aluminum foil with nonstick spray and cover the pan. Bake for 20 minutes, then remove the foil and bake for 10 more minutes. Remove and let cool for 5-10 minutes before slicing and serving topped with sour cream and mashed avocado.
Adapted from Two Peas & Their Pod