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Stacked Roasted Vegetable Enchiladas

Two Peas & Their Pod
  • 0 minutes
  • Serves 5 to 6

INGREDIENTS

1 can

Black beans

1/2 cup

Cilantro, fresh

2

Garlic cloves

1

Jalapeno

1

Onion, large

1

Yellow squash, medium

1

Zucchini, medium

1 tsp

Chili powder

1

Red pepper, large

2

Salt and pepper

1 tbsp

Olive oil

1 tsp

Cumin, ground

9

Corn tortillas, small

2 cups

Monterey jack cheese

2 cups

Enchilada sauce, red