


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