Roasted Vege Enchiladas

 

Meatless never tasted so good

Rave reviews all around from my dinner guests.

Ingredients

  • 1 cup sweet potato, chopped into bite size pieces 
  • 1 cup zucchini, chopped into bite size pieces 
  • 1 cup of your favorite squash, chopped into bite size pieces 
  • 2 Tbsp extra virgin olive oil
  • 2 tsp cumin
  • ½ tsp salt
  • 1 can black beans
  • 1 Tbsp mild Hatch chilies
  • 1 Tbsp onion, finely chopped
  • 10 flour tortillas
  • 2 cups Monterey Jack cheese, grated
  • 1 can chili verde enchilada sauce
  • 2 limes, cut into wedges
  • ½ cup cilantro, chopped

Step by Step Instructions

Step 1

Heat oven to 400°F with a cookie sheet inside. Mix the veggies with olive oil, salt and cumin. When oven reaches 400°F, spread the veggies on the cookie sheet and roast for 9 minutes or until the veggies are tender.

Step 2

Heat the can of black beans on the stove with the Hatch chilies and onion.

    Step 3

    Soften the flour tortillas and spoon a scoop of veggies inside with a spoonful of beans. Sprinkle some Monterey Jack cheese on top and roll up.  Place all ten in a casserole dish. Pour the chili verde enchilada sauce over the top. Cover with remaining cheese.

    Step 4

    Bake enchiladas in 350°F oven for 20 minutes or until the cheese is bubbly.

      Step 5

      Serve with lime wedges and cilantro.

        Keyword for Search:

        Vegetarian, Mexican