Roasted Veggie Enchiladas

I want to scream from the mountaintops about how good these were.  They were SO GOOD.  They were BEYOND so good!  I want you to eat them now so you can see how good they are!

I found the original recipe here:  Roasted Vegetable Enchiladas

PLUS, I've finally found the easiest, most delicious, red enchilada sauce recipe on the planet.  You can make the enchiladas without it.  I've used store-bought for years.  BUT IT'S SO EASY TO MAKE!!!  And it takes these to the next level.  Make it the day before.  Make it a few days before.  Just make it.

Okay, so let me tell you what veggies I used, 'cause it's a bit different than the original.  Although, you should use what you have.  That's the best part.  At my house, I used carrot, cauliflower, purple sweet potato, green tomato, zucchini, red onion, and jalapeno.

You just roast 'em up in a hot oven for about 30 minutes.

Then you assemble with some black beans, the sauce (that you MADE), and some cheese.

Look out for sneaky cheese thieves.

Put everyone in a pan and pour some more sauce on.

I'm limited in the pan department, 'cause almost everything is packed away, but I got two square ones and then a I did an enchilada stack in a pie plate for my BIL to take home.

Gotta feed the free help.

I put the cheese on his ahead of time, since he was taking it home, but for ours, I baked them till they were hot, then added the cheese and baked them for another 10 minutes or so.

The people in my house are a far cry from vegetarian, but they tore these bad boys up.

So, so good.

Here's dinner on my plate:

Veggies, it's what's for dinner.

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