Roasted vegetable enchilada casserole is a super fun and easy dish for when you want to have a vegetarian meal. Watch the video here:
You can see the full recipe here.
What Would I Change?
The black beans would be swapped out for something else. Have you ever noticed your body likes some things and not others? Hubby doesn’t process black beans well. I don’t know why, and I’m not going to really question. I love heirloom beans. If you check out Rancho Gordo, you’ll learn everything you’ve ever wanted to know about heirloom beans. Some are firm, some are soft.
My local supermarket has other brands of heirloom beans and I’ll sometimes buy them if I need them right away. Also, Rancho Gordo doesn’t carry some of them. I love using snowcap beans in soups and stews. It has a potato texture and flavor and boosts your protein and fiber.
Other Ways to Make Roasted Vegetable Enchilada Casserole
You can continue making this throughput the seasons using different vegetables. The key is to remember to cut the vegetables into pieces so they roast evenly. If this isn’t possible because maybe you prefer different texture, then roast the larger items first and add in the smaller items midway.
I could see this as being super delicious with roasted butternut squash as well as roasted broccoli.
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