Vegetable Enchilada Casserole

Serves: 4
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

  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.

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


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