Jun 112013
 

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

Yield: Serves 5-6

Ingredients:

1 large red pepper, chopped, seeds removed
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 large onion, chopped
1 mushrooms, 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!!)
Garnish:  Sliced avocado and tomato

Directions:

1. Preheat the oven to 400 degrees F. Place red pepper, zucchini, yellow squash, mushrooms and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with taco seasnoing. Roast vegetables for 30 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature (PS, I didn’t let my veggies cool cuz I was hungry and nothing terrible happened). 
2. Grease an 8×8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, garlic, jalapeño, and cilantro. Stir and season with salt and pepper, if needed.
3. Spread 1/2 cup of enchilada sauce or salsa 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 1/3 of the vegetable/bean mixture and 1/2 cup of the 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.
Enjoy! (Promise you will!)

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