Time: 50 minutes
Yield: 8 large enchiladas
1 small zucchini or yellow squash, cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
1 small red onion, roughly chopped
1 small sweet potato, cut into 1/2-inch pieces
1 small head cauliflower, cut into small florets
8 ounces baby bella mushrooms, quartered
2 tablespoons olive oil
fine sea salt and freshly-ground black pepper
1 1/2 cups red enchilada sauce, homemade or store-bought (or optional gluten free sauce)
8 whole wheat tortillas (or optional gluten free tortillas)
1 (15-ounce) can black beans, rinsed and drained
3 cups Mexican-blend shredded cheese (or use your favorite dairy-free shredded cheese to make vegan enchiladas)
garnishes: fresh cilantro, avocado, Mexican crema or crumbled cotija cheese
Prep oven. Heat oven to 400°F.
Roast the veggies. Add the squash, bell pepper, red onion, sweet potato, cauliflower and mushrooms to a large sheet pan. Drizzle evenly with the oil and toss until evenly coated. Spread the veggies out in an even layer and season generously with salt and black pepper. Bake for 30 minutes or until the veggies are tender. Transfer pan to a wire baking rack and reduce the oven heat to 350°F.
Prep the baking dish. Spread 1/2 cup of the enchilada sauce evenly along the bottom of a 9 x 13-inch baking dish. Set aside 1 cup of the shredded cheese to reserve for later.
Assemble the enchiladas. Lay a tortilla on a flat work surface. Spread 2 tablespoons enchilada sauce over the top of the tortilla, then add a 1/8-portion of the roasted veggies, black beans and shredded cheese in a line down the center of the tortilla. Roll up the tortilla and place it seam-side-down in the baking dish. Repeat with remaining ingredients. Spread the remaining enchilada sauce evenly over the top of the enchiladas, and sprinkle evenly with the reserved shredded cheese.
Bake. Bake for 20 minutes until the cheese is melted and bubbly.
Serve. Serve immediately, garnished with your desired toppings, and enjoy!
Source: Gimme Some Oven