Roasted Vegetable Enchilada Casserole

1 zucchini, diced

1 large portobello mushroom cap, diced

1 sweet potato, diced

1 onion, chopped

1 red bell pepper, diced

1 Tbs olive oil

½ c corn

1 can black beans

½ c cilantro, chopped

3 clove garlic, chopped

½ tsp salt

¼ tsp pepper

1 tsp cumin

1 tsp chili powder

6-7 small corn tortillas

¾ c monterey jack cheese

2 c enchilada sauce (recipe below)

1. In a large bowl, toss zucchini, mushroom, sweet potato, onion, and pepper with olive oil to lightly cover
2. Put veggies on a baking sheet and roast for 30 minutes at 400 degrees.
3. Allow veggies to cool for 10 minutes, then combine with corn, black beans, cilantro, garlic, cumin, chili powder, salt, and pepper.
4. In a baking dish, spread ½ cup of enchilada sauce.
5. Cover with tortillas, you may want to cut them to make them fit.
6. Spread a third of the vegetable mixture on top of tortillas.
7. Pour ½ cup of sauce over vegetables.
8. Sprinkle ¼ cup of cheese.
9. Make another layer of tortillas, followed by a third of the vegetables, then ¼ cup of cheese.
10. Repeat with another layer.
11. Cover with aluminum foil and bake for 30 minutes at 350 degrees. Remove tin foil and broil for a minute until cheese begins to brown.
12. Let cool for 10 minutes.

Enchilada Sauce

2 Tbs canola

2 Tbs flour

4 Tbs chili powder

½ tsp garlic powder

½ tsp salt

¼ tsp cumin

¼ tsp oregano

½ tsp paprika

2 c vegetable broth

1. In a saucepan, heat oil over medium low heat.
2. Add flour and stir, do not let the flour burn.
3. Stir in chili powder, garlic powder, salt, cumin, oregano, and paprika.
4. Gradually add the vegetable broth, stirring constantly.
5. Bring to boil.
6. Reduce to simmer and cook for 15 minutes to allow to thicken.