Enchilada Stack

Tons of fresh veggies in this! Great recipe to make with your sweetie, as there are a lot of ingredients and a lot of steps in this one. This week brought us some heirloom peppers, more onions and more summer squash from our CSA, and this recipe made use of those ingredients well.

Makes four servings
Preheat oven to 375
Line a jelly roll pan (or cookie sheet with sides) with parchment paper

1-16oz. jar prepared enchilada sauce (you could also make your own)
9 vegetarian corn tortillas
1/2 cup shredded cheese (can you vegetarian cheese, vegan cheese shreds or skip it altogether)
1 can black beans run through food processor (or use refried beans)
1 Tbsp. olive oil

Veg Mix
1 summer squash, peeled and diced
1 large onion diced
2 large portabella mushroom caps diced
1 large mild pepper diced (can use green, red, purple, orange, yellow)

In a large skillet heat olive oil, add all veg and cook down until caramelized (10-15 mins), over medium heat.
While veg mix cooks down line jelly roll pan with parchment. Place four corn tortillas on the pan. Spread enchilada sauce on the tortillas. Spread a layer of beans on each of the tortillas, top each with a sprinkle of cheese and another tortilla. Spread enchilada sauce on tortillas, top with a layer of the veg mix. Place a third tortilla on top of the veg mix, layer on sauce and cheese. Cook in 375 oven for 25 minutes. Remove from oven when nicely browned. Allow to cool for 5-10 minutes before using a pancake turner to remove each stacked enchilada to a plate for serving. Top each enchilada with fresh salsa.

You could also use any veg you wish in the veg mix! Zucchini or corn would work great! Could also add a bit of cumin in while they cook down!