Stacked Roasted Vegetable Enchiladas

Name: Stacked Roasted Vegetable Enchiladas
Cook time: PTAbout3Minutes
Yield: Serves 5-6
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 jalapeño, 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

Stacked Roasted Vegetable Enchiladas on twopeasndtheirpod.com #recipe

I have ten days left until my due date. I am feeling great and really have no complaints. Ok, maybe a little back pain and a few too many trips to the bathroom, but really nothing major. The nursery is ready and my bag is packed, so we are just waiting for our little guy. I recently made a few meals to put in the freezer for when the baby comes. I am sure we will both be exhausted and not in the mood to cook once our little pea is here. One of my favorite freezer meals that I’ve made are these Stacked Roasted Vegetable Enchiladas.

Stacked Roasted Vegetable Enchiladas on twopeasndtheirpod.com

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I’ve been on a roasted vegetable kick lately. I’ve made a few roasted veggie salads and now these enchiladas. For this recipe, I used red pepper, zucchini, yellow squash, and onion. I also mixed in black beans for protein and jalapeño, cilantro, and spices for flavor.

Stacked Roasted Vegetable Enchiladas on twopeasndtheirpod.com #recipe #vegetarian

I love stacked enchiladas because you don’t have to worry about the tortillas tearing. They are so easy to make. You just layer the enchilada sauce, corn tortillas, vegetable/bean mixture, and cheese. Each layer is loaded with cheesy vegetable goodness.

I top the enchiladas off with cheese and cover the pan with aluminum foil. Bake for 20 minutes and then remove the foil and bake for another 10 minutes or until the cheese is melted and the enchiladas are bubbling.

Stacked Roasted Vegetable Enchilada Recipe on twopeasndtheirpod.com #recipe

If you want to serve the enchiladas right away, let them sit for about 10 minutes and then cut into squares and serve. If you want to freeze the enchiladas, let them cool completely and then put them into a tupperware to freeze. I like to break them up into individual servings so we don’t have to eat the entire pan at once. Heat the enchiladas up in the microwave and you have a delicious meal in minutes. I also like to make Cilantro Lime Rice to serve with these enchiladas.

I am excited for our baby to come and I am also excited to get these Stacked Roasted Vegetable Enchiladas out of the freezer. Josh keeps asking if we can have the enchiladas for dinner, but I keep saying no. We have to wait for when the baby is here. Hopefully soon:)

Stacked Roasted Vegetable Enchilada Recipe on twopeasndtheirpod.com Easy to make and freezes well too!