Vegetable Enchilada Casserole

Serves: 4
IngredientQtyPrep
Tortillasas needed
Black beans3-4 handfulscooked
Zuchini1 smalldiced
Yellow pepper2 mediumdiced
Chinese eggplant1 smalldiced
Mushrooms1/2 lbchopped
Enchilada sauceas needed
Saltto taste
Pepperto taste
Cheddar cheese25 gshredded


Method:
  1. Toss the vegetables with little bit of oil, salt and pepper. Roast for half an hour at 375° F, until soft
  2. Add beans, enchilada sauce and shredded tortillas. Roast for another 20 minutes until the cheese is crisp.


Notes:
The quantity of beans and vegetables is approximate. If you don't like beans or vegetables, reduce the respective quantity.

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