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Roast Pepper and Zucchini Enchilada Bake Recipe

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This recipe for Roast Pepper and Zucchini Enchilada Bake, by , is from Rhonda and Lorne's Dia de los Muertos Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Rhonda Hemstreet


Enchilada Sauce

2 red bell peppers
2 yellow bell peppers
1 jalapeno or 2 chipotle peppers (optional Ė just for more kick)
1/2 red onion
2 cups frozen corn
2 tsp chili powder
2 tsp cumin
salt to taste (~ 1 tsp)
2 cups Mexican cheese
18-20 corn tortillas
1 can black beans
2 cups red enchilada sauce
cilantro, guacamole, sour cream or plain greek yogurt for topping

Pan-roast zucchini, bell and jalapeno peppers; chop onions. Heat large nonstick skillet with little bit of oil over high heat. Add onion and corn, sprinkle with chili and cumin, stir, rest, stir, rest. Remove and set aside. Sprinkle roasted veggies with a little bit of salt and toss to coat.
Prep ingredients: Grease a 9◊13 inch baking pan and preheat oven to 400 degrees. Cut tortillas into thin strips.
Assemble: Spread a bit of sauce on bottom of pan. Layer in order: half of tortilla strips, sprinkle half beans, half of veggies, half of sauce, half of cheese. Cover with other half of tortilla strips, beans and veggies, sauce, and cheese.

Enchilada Sauce

3 tbsp olive oil
3 tbsp flour (gluten-free flour blends work!)
1 tbsp ground chili powder (scale back if youíre sensitive to spice)
1 tsp ground cumin
Ĺ tsp garlic powder
ľ tsp dried oregano
ľ tsp salt, to taste
Pinch of cinnamon (optional but recommended)
2 tbsp tomato paste
2 cups vegetable broth
1 tsp apple cider vinegar
Freshly ground black pepper, to taste

Sauce comes together quickly once you get started, so measure dry ingredients (flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into small bowl and place near stove. Place tomato paste and broth near stove as well.
In a medium-sized pot over medium heat, warm oil until itís itís hot enough that a light sprinkle of flour/spice mixture sizzles on contact. This might take a couple of minutes, be patient and donít step away from stove!
Once ready, add dry mixture. While whisking constantly, cook until fragrant and slightly deepened in color, ~ 1 minute. Whisk tomato paste into mixture, then slowly pour in broth while whisking constantly to remove any lumps.
Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for 5 to 7 minutes, until sauce has thickened and a spoon encounters some resistance as you stir. (sauce will thicken more as it cools.)
Remove from heat, then whisk in vinegar and season to taste with a generous amount of freshly ground black pepper. . Go forth and make enchiladas!

Number Of Servings:
Number Of Servings:
~ 2 cups




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