on the menu this week..

This weekend I didn't find 4 uninterrupted kid free hours to cook (I was tailgating instead) - so I'm digging into the freezer for a couple meals I prepared last weekend and I found one new quick dinner online.  I'm also planning on throwing together a chicken and orzo with cherry tomatoes and feta cheese salad one evening - and hoping for leftovers for lunch!



So, Monday night we had a slight variation of this Roasted Vegetable Stacked Enchiladas.

It was delicious, easy and Brad didn't even know that it had squash and zucchini in it until he inspected it.. after I accidentally let it slip that it didn't have any meat in it.  He was shocked.  (although I may try it with shredded chicken in the future.) 

1 large red pepper, chopped, seeds removed
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 large onion, chopped (forgot this but will add next time)
1 tablespoon olive oil
Salt and pepper
1 can black beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon chili powder
4 garlic cloves, minced
2 teaspoons of chopped cilantro leaves (from my spice rack)
Salt and pepper, to taste
1 large can red enchilada sauce
10 + small corn tortillas
2 cups shredded Monterey Jack cheese

1. Preheat the oven to 400 degrees F. Place red pepper, zucchini, yellow squash, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.
2. Grease an 8x8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic and cilantro. Stir and season with salt and pepper.
3. Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut the tortillas to make them fit. Top with vegetable/bean mixture and cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.
4. Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.

I walk in the door at 5:20, so I made this meal happen by roasting my veggies Sunday night and leaving everything out on the counter waiting for me on Monday evening.  I walked in the door and started cooking so that I could have dinner on the table at 6:30.

And the recipe made a great suggestion to "spray the aluminum foil" - which I have never done but will certainly do in the future.  No more stick cheese aluminum foil at our house.