1 large red pepper, chopped, seeds removed
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 large onion, chopped
1 tablespoon olive oil
Salt and pepper
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
Mix everything up to the tortillas and only half of the enchilada sauce. Put in a 9x9 pan. Lay tortillas on top and cover with enchilada sauce. Put cheese on top and bake at 400 for 30ish min.
*I couldn't find the actual instruction so this is just what I did. And for cooking I just kept my eye on it.
*David LOVED these
*mine had more liquid than it looks like in the last picture but it was still really good
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