Name: Roasted Vegetable Enchiladas
Prep time: 20 min
Total time: 50 min
Yield: 8 large enchiladas
Ingredients: 1 yellow squash, cut into 1/2-inch pieces; 1 red pepper, cut into 1/2-inch pieces; 1 medium red onion, roughly chopped; 1 medium sweet potato, cut into 1/2-inch pieces; 1 small head broccoli, roughly chopped; 1 small head cauliflower, roughly chopped; 1 (8 oz.) container button mushrooms, halved or quartered; 2 Tbsp. olive oil; salt and black pepper; 8 tortillas (use whichever kind you’d like); 1 1/2 cups red enchilada sauce, homemade or store-bought; 2 cans black beans, drained and rinsed; 2 cups Mexican shredded cheese; optional garnishes: fresh cilantro, chopped avocado, pico de gallo, sour cream