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Roasted vegetable enchilada casserole

Becca @ Amuse Your Bouche
  • 75 minutes
  • Serves 2 to 4

INGREDIENTS

1

red pepper, diced

1

yellow pepper, diced

150 g

courgette, diced (around half a medium courgette)

120 g

mushrooms, diced

2 tbsp

oil

400 g

tin black beans, drained (240g when drained)

300 g

enchilada sauce (shop-bought or homemade)

2

flour tortillas

Salt

Black pepper

50 g

cheddar cheese, grated