Stacked Roasted Vegetable Enchiladas
Recipe from: www.twopeasandtheirpod.com
- 1 large red pepper, chopped, seeds removed
- 1 medium zucchini, chopped
- 1 medium yellow squash, chopped
- 1 large onion, chopped
- 1 tablespoon olive oil
- 1 can black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 garlic cloves, minced
- 1 jalapeño, minced
- 1/2 cup chopped fresh cilantro
- Salt and pepper, to taste
- 2 cups red enchilada sauce
- 9-10 small corn tortillas
- 2 cups shredded Monterey Jack cheese
- Preheat the oven to 400 degrees F. Place red pepper, zucchini, yellow squash, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.
- Grease an 8×8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, jalapeño, and cilantro. Stir and season with salt and pepper.
- Spread 1/4 cup of enchilada sauce 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 1/3 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.
- 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.
Classic Overnight Oats
Coach’s Note: This is one of my favorites! I don’t put the chia seeds or flaxmeal in it however. I like to throw in some cacao chips and microwave this dish after it sets overnight. I also like to throw in some slices of banana and mash it all together. -CJ
Recipe from: Wholefully
- ⅓ cup plain Greek yogurt
- ½ cup (heaping) rolled oats
- ⅔ cup unsweetened milk of choice
- 1 tablespoon chia seeds or ground flaxmeal
- ½ teaspoon vanilla extract
- Pinch of salt
- 0-2 tablespoons honey or maple syrup
1. Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a jar with a tight-fitting lid.
2 . Close and refrigerate for at least 4 hours, but preferably overnight before eating.
SUGGESTED DIETARY SWAPS
- Make it vegan: use plant-based milk, plant-based yogurt, and maple syrup for sweetener
- Make it sugar-free: drop the sweetener and add 1/2 mashed ripe banana
- Make it gluten-free: use gluten-free oats