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Roasted Vegetable Enchiladas

Cathy Trochelman
  • 60 minutes
  • Serves 8

INGREDIENTS

3 tbsp

olive oil

1/2

red pepper

1/2

yellow pepper

1/2

orange pepper

1/2

small zucchini

1/2

small yellow squash

1/2 cup

chopped purple onion

2 oz

mushrooms

1/2 cup

corn kernels (fresh or frozen)

1/2 cup

black beans (rinsed and drained)

8

corn tortillas

2 cups

Shredded Monterey Jack Cheese

For Sauce:

1/2 cup

half & half

2 cans

diced green chiles

1 1/2 tsp

cumin

1/4 tsp

salt

2

garlic cloves (minced)

2 tbsp

chopped fresh cilantro (for garnish)