Monday, 17 March 2014

Roasted Vegetable Enchillada Bake


I came across this recipe thanks to Two Peas & Their Pod. It is a super tasty dish and great for using up all those old vegetables you might have. I made a big batch of red enchillada sauce one afternoon and froze it to save time. I also roasted the veg the night before, so it was just a case of putting everything together and putting it in the oven. Here's their recipe...
http://www.twopeasandtheirpod.com/stacked-roasted-vegetable-enchiladas/

Ingredients:
1 large red pepper, chopped, seeds removed
1 medium zucchini, chopped (I didn't have a courgette in, so I put a few potatoes in)
1 medium yellow squash, chopped (I used half a butternut squash)
1 large onion, chopped
1 tablespoon olive oil
Salt and pepper
1 can black beans, rinsed and drained (I used pinto beans)
1 teaspoon ground cumin
1 teaspoon chili powder
2 garlic cloves, minced
1 jalapeño, minced
1/2 cup chopped fresh cilantro
Salt and pepper, to taste
2 cups red enchilada sauce
9-10 small corn tortillas
2 cups shredded Monterey Jack cheese (I used mature cheddar)

I also added a half can of sweet corn that we had in the fridge and layered the cheese with some creme fraiche too!


HOW TO MAKE:

1. Preheat the oven to 400F, 200C. 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. Reduce oven temperature to 350F, 175C.
2. Grease an 8x8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, sweet corn, 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. Cut into squares and serve warm.

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