Do not be intimidated. These are as basic as basic gets when it comes to enchiladas.
I realize the ingredient list looks a smidge longer than usual but I bet you have more than half of them already in your pantry or fridge!
Convincing, I know.
Did I mention that these have no meat, a little heat and they are as healthy as a beet?
I would be lying if I told you Chrissy and I didn’t eat this for lunch and dinner two days in a row.
Only today after dinner did we decide we should stop…
The rest of it is now in the freezer waiting for Chris to finish off when he visits this weekend!
Yep that’s right, you can freeze the leftovers and I promise it will taste 100x better than the sodium packed frozen enchilada from your local grocery store.
Yes, the one you microwaved and then ate for lunch at the office today…
Stop buying those and make this!
I bet you want to know what kind of goodies are inside this ooey, gooey casserole don’t you?
Tossed in garlic, cumin and coriander and roasted toasted.
Layered with creamy cheddar cheese and salsa!
Pop ‘er in the oven.
And viola, a roasted vegetable fiesta in your mouth!
Please serve this with sour cream.
Oh, and a bit of avocado wouldn’t hurt either.
Roasted Vegetable Enchilada Casserole
3 zucchini, large dice
1 onion, diced
8 oz. cremini mushrooms, sliced
1 red bell pepper, diced
1 14-oz. can black beans, rinsed and drained
1 cup frozen corn
4 cloves garlic, 1 minced and 3 whole
4 tablespoons olive oil
1/4 cup cilantro, chopped
2 green onions, sliced
1 tablespoon coriander
2 tablespoons cumin
3 cups salsa
8 blue corn tortillas
3 cups white cheddar cheese
1/4 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 400 degrees. Toss whole garlic cloves, jalapeño, onions, bell pepper, zucchini, and mushrooms with olive oil, coriander, cumin, chopped garlic, salt and pepper. Place in oven and roast for 30-40 minutes.
Place jalapeño in a plastic bag for about 10 minutes. Meanwhile remove the 3 roasted garlic cloves from the pan and mince. Put frozen corn into a pan and sauté until they are slightly golden brown. Remove jalapeño from bag, peel then deseed and chop it up.
Mix the corn, beans, garlic and jalapeño into the roasted vegetables.
Spray or rub 9×13 inch baking dish with olive oil. Pour one cup of salsa into bottom of dish and lay four tortillas on top. You will have to cut them a little to make them fit. Spread half of the vegetable and bean mixture evenly on top of the tortillas and sprinkle with half of the cilantro. Pour 1 cup of salsa on and spread it around evenly. Top with 1 1/2 cups of cheese.
Repeat the layers beginning next with tortillas and ending with cheese.
Bake for 25-30 minutes, until the cheese is melted. Cut and serve with sour cream.
From the Little Yellow Kitchen,