Roasted veggie enchiladas casserole

INGREDIENTS 

- 2 bell peppers, sliced

- 1 onion, sliced

- 2 zucchinis, sliced

- 1 cup corn kernels (fresh, canned, or frozen)

- 1 cup black beans, drained and rinsed

- 1 tablespoon olive oil

- 1 teaspoon chili powder

- 1 teaspoon cumin

- 1/2 teaspoon paprika

- Salt and pepper to taste

- 8-10 corn tortillas

- 2 cups enchilada sauce

- 1 cup shredded cheese (Mexican blend or cheddar)

- Optional toppings: diced avocado, chopped cilantro, sour cream, sliced jalapeños

INSTRUCTIONS 

1. **Roast the Veggies**:

   - Preheat your oven to 400°F (200°C).

   - In a large bowl, toss the sliced bell peppers, onion, zucchinis, corn kernels, black beans, olive oil, chili powder, cumin, paprika, salt, and pepper until evenly coated.

   - Spread the seasoned veggies in a single layer on a baking sheet.

   - Roast in the preheated oven for 20-25 minutes, or until the veggies are tender and slightly caramelized, stirring halfway through.

2. **Prepare the Tortillas**:

   - While the veggies are roasting, warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by heating them in a dry skillet for about 30 seconds on each side until soft and pliable.

3. **Assemble the Casserole**:

   - Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.

   - Place a layer of warmed tortillas on top of the sauce, overlapping slightly to cover the bottom of the dish.

   - Spoon half of the roasted veggie mixture over the tortillas, spreading it out evenly.

   - Drizzle about 1/2 cup of enchilada sauce over the veggies.

   - Sprinkle half of the shredded cheese over the sauce.

4. **Repeat Layers**:

   - Add another layer of warmed tortillas on top of the cheese.

   - Spoon the remaining roasted veggie mixture over the tortillas.

   - Drizzle the remaining enchilada sauce over the veggies.

   - Sprinkle the remaining shredded cheese over the sauce.

5. **Bake**:

   - Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

   - Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown and the edges are bubbly.

6. **Serve**:

   - Let the casserole cool for a few minutes before slicing.

   - Serve warm, garnished with diced avocado, chopped cilantro, sour cream, and sliced jalapeños, if desired.

Enjoy your delicious roasted veggie enchiladas casserole!

NUTRITIONAL BREAKDOWN 

Here's an approximate nutritional breakdown for the roasted veggie enchiladas casserole recipe, per serving (assuming 8 servings):

### Nutritional Information per Serving:

- **Calories**: Approximately 280 calories

- **Total Fat**: About 10 grams

  - **Saturated Fat**: Around 4 grams

- **Cholesterol**: Roughly 15 milligrams

- **Sodium**: About 700 milligrams

- **Total Carbohydrates**: Approximately 40 grams

  - **Dietary Fiber**: Roughly 6 grams

  - **Total Sugars**: Around 7 grams

- **Protein**: About 10 grams

Keep in mind that the actual nutritional values may vary depending on the specific brands of ingredients used and any modifications made to the recipe. If you're tracking your intake, it's a good idea to calculate the exact nutritional values based on the ingredients you use.