Roasted Vegetable Enchiladas

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Black beans
  • 2 tbsp Cilantro, fresh
  • 1/2 cup Corn, fresh or frozen kernels
  • 2 Garlic cloves
  • 2 cans Green chiles
  • 2 oz Mushrooms
  • 1/2 cup Purple onion
  • 1/2 Yellow squash, small
  • 1/2 Zucchini, small

• Baking & Spices

  • 1/2 Pepper, yellow
  • 1/2 Pepper, orange
  • 1/2 Red pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin

• Bread & Baked Goods

  • 8 Corn tortillas

• Dairy

  • 1/2 cup Half & half
  • 2 cup Monterey jack cheese

Found on lemontreedwelling.com

Description

Ingredients

• 3 Tbsp. olive oil
• ½ red pepper
• ½ yellow pepper
• ½ orange pepper
• ½ small zucchini
• ½ small yellow squash
• ½ c. chopped purple onion
• 2 oz. mushrooms
• ½ c. corn kernels (fresh or frozen)
• ½ c. black beans, rinsed and drained
• 8 corn tortillas
• 2 c. Shredded Monterey Jack Cheese
• For Sauce:
• ½ c. half & half
• 2 cans diced green chiles
• 1½ tsp. cumin
• ¼ tsp. salt
• 2 garlic cloves, minced
• 2 Tbsp. chopped fresh cilantro, for garnish

Directions

• Chop vegetables into ¾ inch pieces.
• Toss vegetables (including corn, but not black beans) with 3 Tbsp. olive oil and spread on a large rimmed baking pan.
• Roast at 400 degrees for 12-15 minutes.
• Remove from oven; reduce oven temperature to 350 degrees.
• Add black beans to roasted vegetables.
• Heat corn tortillas slightly to soften, then fill each tortilla with approximately ⅓ cup roasted vegetable mixture.
• Roll tightly and place seam-side down in 9x13 inch pan.
• Repeat until all the tortillas are filled.
• Prepare the chile verde sauce by combining half & half, diced green chiles, cumin, salt, and garlic cloves.
• Pour sauce evenly over enchiladas.
• Top with shredded cheese and cover with aluminum foil.
• Bake at 350 degrees for 30 minutes or until cheese is fully melted.
• Top with fresh cilantro.