Roasted vegetable enchiladas Recipe
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Category: |
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Ingredients: |
Ingredients: 3 T olive oil
½ red bell pepper
½ yellow bell pepper
½ orange bell pepper
½ small zucchini
½ small yellow squash
½ c chopped red onion
2 oz mushrooms
½ c corn, frozen or fresh
½ c black beans, rinsed & drained
8 corn tortillas 2 c shredded Monterey jack cheese
For sauce:
½ c half & half
2 cans diced green Chile's
1½ t cumin
¼ t salt
2 garlic cloves, minced
2 T chopped fresh cilantro for garnish
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Directions: |
Directions:Chop all vegetables into ¾" pieces. Toss vegetables (with the exception of the black beans) with 3 T olive oil and spread on a large rimmed baking pan. Roast at 400º for 12-15 min. Remove from oven; reduce heat to 350º. Add black beans to roasted vegetables. Heat corn tortillas slightly to soften, then fill each tortilla with approximately ⅓ c roasted vegetable mixture. Roll tightly and place seam side down in a 9x13 pan. Repeat until all tortillas are filled. Prepare the Chile Verde sauce by combining half & half, diced green Chile's, cumin, salt and garlic. Pour sauce evenly over enchiladas. Top with shredded cheese and cover with aluminum foil that has been sprayed with cooking spray to prevent cheese from sticking. Bake at 350º for 30 min or until cheese is fully melted. Top with fresh cilantro. |
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