This is what you need:
12 Corn Tortillas
2 cans of Black Beans
1 can of Corn
12-14 oz of Red Enchilada Sauce
5 oz of Goat Cheese
1 cup of Shredded Cheese
1 Zucchini - chopped
1 Onion - chopped
1 Red Bell Pepper - chopped
1 cup Mushrooms - sliced
1 Jalapeno - chopped (optional)
2 cloves of Garlic - smashed
2 tbsp Olive Oil
1 tsp Salt
1 tsp Pepper
1 tbsp Hot Sauce (optional)
Preheat the oven to 400 degrees and chop the veggies. Combine the zuchini, mushrooms, onion, bell pepper, jalapeno and garlic in a bowl and mix with 2 tbsp Olive Oil and 1 tsp each of salt and pepper. Roast for 20 minutes on a foil lined baking sheet, flipping them at 10 minutes. Rinse and drain the beans and corn and add to bowl. Remove veggies from the oven and lower the oven to 350 degrees, then and add to the bowl of beans and corn. Add goat cheese and 1/2 cup shredded cheese and the hot sauce and mix well. Pour a little enchilada sauce in the bottom of 9x13 glass baking dish and make a layer of tortillas. Add half the bean and veggie mixture then another tortilla layer. Add the second half of the mixture, the last tortilla layer and the rest of the sauce. Then add 1/2 cup of shredded cheese and green onions to the top. Bake at 350 degrees for 20 minutes. Remove from oven and let set for 5 minutes. Garnish and serve!
Prep Time: 10 minutes
Total Cook Time: 40 minutes
Total Time: 55 minutes
First thing to do is preheat oven to 400 degrees and get the veggies ready. If you have different veggies on hand or prefer others, go ahead and use them!
I cut everything roughly the same size, about inch long pieces. Except for the jalapeno which I roughly chop and just smash the garlic cloves with a knife, no need to chop.
Add the veggies to a large bowl and combine with 2 tbsp olive oil and1 tsp salt and pepper each. Mix well and pour onto a foil lined baking sheet.
To prevent the veggies from sticking to the foil, I spray it with cooking spray before I put the veggies on it.
While the veggies are roasting, drain and rinse 2 cans of black beans and drain 1 can of corn. Add them right into the bowl you mixed the veggies in.
Roast veggies for 10 minutes then flip them around on the baking sheet and continue roasting for another 10 minutes. Remove from oven and pour them straight into the bowl with the corn and black beans and lower the oven to 350 degrees. Then add 5 oz of goat cheese, 1/2 cup shredded cheese and 1 tbsp hot sauce. Mix well and set aside to let the goat cheese melt and flavors come together.
This is some good stuff, right here.
While the flavors are getting all nice and yummy, slice 12 corn tortillas in half so they are easier to layer evenly in the baking dish.
Add the first layer tortilla layer.
Pretty even layer, if I do say so myself.
On top of that, place half of the veggie and bean mixture.
Then another tortilla layer and pour some of the enchilada sauce over the tortillas and add the rest of the mixture on top of that.
Then add the final tortilla layer, the remaining enchilada sauce, 1/2 cup shredded cheese and green onions and bake at 350 degrees for 20 minutes.
Remove from the oven and garnish with cilantro and avocado, if you wish. And obviously, I wish.
So, now the test in patience comes. It is best to let this set and cool for 5-10 minutes so it will stay together when you start serving it. It is tough, but I can do it, so can you!
Another close up just so I can be sure you are seeing how amazing this is.
And that is it! This is a super delicious, filling and incredibly easy meal to throw together and it can be made ahead of time and baked when you are ready to eat it. This would make a fantastic meal to deliver to a friend or family member who just had a baby or is not feeling well. I hope you and yours enjoy this as much as we do and let me know if you swap any of the veggies out or add meat!