Ingredients
1yellow squash,cut into ½-inch pieces
1red pepper,cut into ½-inch pieces
1mediumred onion,roughly chopped
1mediumsweet potato,cut into ½-inch pieces
1smallhead broccoli,roughly chopped
1smallhead cauliflower,roughly chopped
8ozcontainer button mushrooms,halved or quartered
2tbspolive oil
salt and black pepper
8tortillas
1½cupsred enchilada sauce,homemade or store-bought
2cansblack beans,drained and rinsed
2cupsMexican shredded cheese
fresh cilantro
chopped avocado
pico de gallo
sour cream
Preparation
Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil.
In a large bowl, toss together the yellow squash, red pepper, red onion, sweet potato, broccoli, cauliflower, mushrooms, and olive oil until evenly mixed.
Season generously with salt and black pepper. Spread the mixture out evenly onto the covered baking sheet.
Bake for 30 minutes, or until the edges of the vegetables begin to crisp and they are tender. Remove and set aside to cool. Reduce oven heat to 350 degrees F.
Meanwhile, prepare your enchilada assembly line. Lay a tortilla on a flat work surface, then spread the top of it with a generous few tablespoons of enchilada sauce.
Sprinkle down the center with black beans, shredded cheese, and then lots of roasted veggies. Roll the tortilla up to close, then place it seam-side-down in a greased 9×13-inch baking dish.
Repeat with remaining ingredients. Then spread any remaining enchilada sauce on top of the enchiladas in the dish
Bake for 20 minutes. Remove the dish and sprinkle extra cheese on top, and bake for 5 to 10 minutes more until the cheese has melted and the tortillas begin to brown slightly around the edges.
Remove from oven and serve immediately, with garnishes if desired.
