Lota Veggie Enchilada 

Alright so I love enchiladas, but don’t like working hard for them… My solution, enchiladas lasagna style! Now enchiladas seem like an intimidating dish to make but I promise you this was one of the easiest things I have made. So I rounded up some good hardy veggies (if your a carnivore you can certainly throw some in here too). I got zucchini, white squash, mushrooms, stewed tomatoes, black bean, roasted corn, sautéed bell peppers and onions. Sounds like a mountain of work… Right? Wrong!

The most work I had to do was choppin the squash and mushroom.

 I tossed them in olive oil, S&P and started roasting.

I defrosted, yes defrosted the mixed peppers, onions and roasted corn. So easy and just as delicious. Thanks TJs. Once the squash and mushrooms were all fork tender (but not too tender) I gathered up everything and realized I had way too much for one pan so I grabbed a second. Then just some stacking.  

Tomatoes and enchilada sauce on bottom (no sticking)



Peppers, onions, and corn

Black beans

Zucchini, squash and mushrooms


Enchilada sauce

Tortillas (last few started to rip so I just went with it)

Sauce and the last of the tomatoes

And cheese to finish

Easy!!! And into Curt for ~25minutes at 325 degrees. The bigger pan took about 5mins longer.

Yum! Just a lil Avo or sour cream then dig right in!!!

Try it, you won’t be sorry.
~ M


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