Roasted Veggie Enchilada Lasagna
Prep time: 1 hour
- 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 to taste
- 1 can (15 oz) no salt added black beans drained and rinsed
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 garlic cloves minced
- 1 jalapeno minced
- 1/2 cup fresh cilantro, chopped
- 2 cups red enchilada sauce
- 9-10 small corn tortillas
- 2 cups shredded Monterey Jack cheese
- Preheat oven to 400°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 (optional). Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350°F.
- Grease an 8x8 square baking pan and set aside. In a medium bowl combine roasted vegetables, black beans, cumin, chili powder, garlic, jalapeno, and cilantro.
- Spread ¼ cup 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. Spray a sheet of aluminum foil with cooking spray and cover the pan.
- Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.
In order to lower the sodium content, substitute sodium free enchilada sauce. This dish freezes well and can be made ahead of time!
Per serving: 329 calories; 16 g fat; 40 g carbohydrates; 20 g protein; 14 g fiber; 683 mg sodium