Please see above my new favorite word (and meal). Enchilasagna. Definition: a delicious hybrid between lasagna and enchiladas that will leave you feeling so freaking happy. I can’t get over how good this meal was. It was vegan, gluten free, super healthy, and will be providing me with lunch all week long.
It takes some time to make (since you have to roast the veggies, assemble, then bake the whole thing), but a lot of this time is inactive. So here is how you enchilasagna (see now it’s a verb): 1. Roast veggies seasoned with taco or fajita seasoning and combine with beans, garlic, jalapeno, and cilantro. 2. Assemble in this order- Sauce, tortillas, veggie mix, cheese. 3. Repeat two more times. 4. Put it in the oven and get ready to be amazed.
Nutritional Highlights: There are so many good things about this meal. It is a complete meal with protein from the cheese, carbs from the tortillas, and plenty of veggies. This was also my first time trying out soy cheese and I am shocked to say, I LOVED IT! Because of this, the recipe is vegan (or vegetarian if you use regular cheese), and gluten free, and I think that meat eaters would still love it!
Roasted Enchilasagna, AKA Stacked Roasted Vegetable Enchiladas
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 large onion, chopped
1 tablespoon olive oil
1 tablespoon taco or fajita seasoning
1 can black beans, rinsed and drained
2 garlic cloves, minced
1 jalapeño, minced
1/2 cup chopped fresh cilantro
Salt and pepper, to taste
1.5 cups red enchilada sauce (I used low sodium salsa instead since the enchilada sauce at my store had so much salt!)
8-10 small corn tortillas, halved
1.5 cups shredded Monterey Jack cheese (I used Trader Joe’s shredded Soy Cheese…so good I mean it!!)