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Stacked Roasted Vegetable Enchiladas

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

INGREDIENTS

1

large red pepper, chopped, seeds removed

1

medium zucchini, chopped

1

medium yellow squash, chopped

1

large onion, chopped

1 tbsp

olive oil

Salt and pepper

1 can

black beans, rinsed and drained

1 tsp

ground cumin

1 tsp

chili powder

2

garlic cloves, minced

1

jalapeño, minced

1/2 cup

chopped fresh cilantro

Salt and pepper,

2 cups

red enchilada sauce

9

small corn tortillas

2 cups

shredded Monterey Jack cheese

3 people Recommend This Recipe