If I had to pick the top five recipes in our household, the roasted butternut squash enchiladas would definitely make the top of the list. I’ve made them for many a friend and they always receive rave reviews. While they are very simple and easy to make, rolling those enchiladas can be quite tedious…especially after a long day at work. So when I saw these stacked roasted vegetable enchiladas on these blogs, a solution to this problem was born. These stacked enchiladas eliminate all that tedious work, the vegetable filling can be made ahead of time, and they still feed a crowd. I think these may now win for house favorite!!! Kind of like a Mexican lasagna…and who doesn’t like lasagna???
1/2 butternut squash, peeled, chopped
2 zucchini, chopped
2 red peppers, chopped
1 red onion, chopped
1 head broccoli, chopped
1 can corn, drained
1 can black beans, drained and rinsed
2 tbsp olive oil
1 tsp cumin
1 tsp chili powder
2 cloves garlic, minced
handful chopped cilantro
2-3 handfuls baby spinach
1 chipotle pepper, seeded, diced
1/2-1 tsp adobo sauce
2 cups shredded mozzarella cheese
9 corn tortillas
jar of your favorite salsa
Preheat oven to 425 degrees and mix together all the vegetables (except spinach) in a bowl with garlic, chili powder, cumin, olive oil, and salt and pepper. Spread out evenly on a baking sheet and roast in oven for about 30 minutes until brown and soft
Combine vegetables, beans, chipotle pepper, and adobo sauce in a bowl (I made this a day in advance). Spray an 8 x8 baking dish with cooking spray and spread a layer of salsa on the bottom. Top with 3-4 corn tortillas (you may have to rip them to get them to fit). Top with vegetable/bean mixture, handful of spinach, and handful of cheese. Layer with tortillas, salsa, vegetables, spinach and cheese until you’ve filled the dish. (it will be full!) End with a final layer of corn tortillas, salsa and cheese. Cover with foil and bake in the oven for 30 minutes. Uncover and bake for another 10-15 minutes or until brown.
You could add chicken or tofu to the filling if you wanted something a little heartier, you can switch up the cheese to suit your fancy, use enchilada sauce instead of salsa, and include any vegetables you like. So basically…you have no excuse not to make this recipe! So what are you waiting for??