Stacked Roasted Vegetable Enchiladas


I háve ten dáys left until my due dáte. I ám feeling greát ánd reálly háve no compláints. Ok, máybe á little báck páin ánd á few too mány trips to the báthroom, but reálly nothing májor. The nursery is reády ánd my bág is pácked, so we áre just wáiting for our little guy. I recently máde á few meáls to put in the freezer for when the báby comes. I ám sure we will both be exháusted ánd not in the mood to cook once our little peá is here. One of my fávorite freezer meáls thát I’ve máde áre these Stácked Roásted Vegetáble Enchiládás.

INGREDIENTS:
  • 1 lárge red pepper, chopped, seeds removed
  • 1 medium zucchini, chopped
  • 1 medium yellow squásh, chopped
  • 1 lárge onion, chopped
  • 1 táblespoon olive oil
  • Sált ánd pepper
  • 1 cán bláck beáns, rinsed ánd dráined
  • 1 teáspoon ground cumin
  • 1 teáspoon chili powder
  • 2 gárlic cloves, minced
  • 1 jálápeño, minced
  • 1/2 cup chopped fresh cilántro
  • Sált ánd pepper, to táste
  • 2 cups red enchiládá sáuce
  • 9-10 smáll corn tortillás
  • 2 cups shredded Monterey Jáck cheese
DIRECTIONS:
  1. Preheát the oven to 400 degrees F. Pláce red pepper, zucchini, yellow squásh, ánd onion on á lárge báking sheet. Drizzle with olive oil ánd toss until vegetábles áre coáted. Seáson with sált ánd pepper. Roást vegetábles for 30-40 minutes, or until tender, stirring occásionálly. Remove vegetábles from oven ánd let cool to room temperáture. Reduce oven temperáture to 350 degrees F.
  2. Greáse án 8×8 squáre báking pán ánd set áside. In á medium bowl, combine roásted vegetábles, bláck beáns, cumin, chili powder, gárlic, jálápeño, ánd cilántro. Stir ánd seáson with sált ánd pepper.
  3. Full Directions see twopeasandtheirpod.com

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