Roasted Vegetable Stacked Enchiladas

I love this meal because it's less fussy than traditional enchiladas and is packed with vegetables and beans. You could easily swap out the black beans for pinto or some sort of white bean and I just use whichever type of cheese I have on hand (monterey jack, colby jack, cheddar, etc). I like to serve these with avocado, a bit of sour cream and a big bowl of fruit. 

1 large red pepper, chopped, seeds removed
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 medium onion, chopped (I've used white, yellow and red onions here. All are good.) 
1 tablespoon olive oil
Salt and pepper
1 can black beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon chili powder
2 garlic cloves, minced
1 jalapeño, minced, membranes and seeds removed
1/2 cup chopped fresh cilantro (we omit this because Skyler hates cilantro)
Salt and pepper, to taste
2 cups red enchilada sauce
9-10 small corn tortillas
2 cups shredded Monterey Jack cheese

1. Preheat the oven to 400 degrees F. Place red pepper, zucchini, yellow squash, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature (I'll often roast the veggies earlier in the day). Reduce oven temperature to 350 degrees F. 
2. Grease an 8x8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, jalapeño, and cilantro. Stir and season with salt and pepper. 
3. Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut the tortillas to make them fit. Top with 1/3 of the vegetable/bean mixture and 1/3 of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan. 
4. Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes.

Recipe source: Slightly adapted from Two Peas and Their Pod

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