Slice up one onion, peppers (i use one green chili, jalapeno, non green bell pepper) and mushrooms. You can add more vegetables to it.. I reserve half a can of black beans, one small can of corn for later. Line a pass with aluminum foil and toss all the sliced veggies in salt, pepper, oil and cumin. Roasted in the oven for approximately 45 minutes. Shake the pan occasionally to make sure everything is roasting evenly. Add the drained and rinsed beans and corn to the veggie mixture 25-30 minutes in. Adding them in the beginning backs them dry out. This can be done ahead of time. When ready to put the enchilada's together.. grab a deep backing dish. Other things you'll need is tortilla's, salsa, avocado, shredded cheese and sour cream.
Spread some salsa on the bottom of the dish.. cut the tortilla in half and place on top. Then add the roasted vegetables, cheese and chopped avocado and more salsa. Place another layer of tortilla, make sure to place them in a position different than before. Repeat until you run out of space or ingredients. (This can be made in advance and baked right before dinner. It can also be frozen for a later time.)
Bake till cheese has melted. Serve with a dollop of sour cream. Mmmm
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