Roasted Vegetable Enchiladas
These enchiladas really hit the spot on a chilly evening. They’re cheesy and filling, and have a little kick of spice. You’re going to want to make these once a week.
Serves: 8Hands-on: 20 minutesTotal: 1 hourDifficulty: Easy
- 1 Tbsp. olive oil
- 1⁄2 tsp. kosher salt
- 1 medium zucchini, diced
- 1 medium summer squash, diced
- 1 large red onion, peeled and chopped
- 1 can (15.5 oz.) black beans, drained and rinsed
- 1 cup shredded Monterey jack cheese, divided
- 1⁄4 cup chopped cilantro
- 1⁄4 cup frozen corn, thawed
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1⁄2 tsp. garlic powder
- 2 cups prepared enchilada sauce, divided
- 8 flour tortillas (6 inch)
- Preheat oven to 400°F. Line a large, rimmed baking sheet with parchment.
- Mix olive oil and salt in a large bowl. Add zucchini, summer squash, and onion. Toss well to coat. Spread in a single layer on the prepared baking sheet. Roast for 20 minutes, or until softened and browned. Reduce oven heat to 350°F.
- Place roasted vegetables in a large bowl and mix with beans, 1⁄2 cup cheese, cilantro, corn, chili powder, cumin, and garlic powder. Stir well to combine.
- Pour 1⁄2 cup enchilada sauce in the bottom of a 9-by-13-inch baking dish. Divide filling between tortillas, and roll up. Place seam side down in baking dish and top with remaining enchilada sauce and cheese.
- Bake for 20 minutes.