Stacked Roasted Vegetable Enchiladas with Mango Salsa
Team: The Patriots
Host School: Twin Valley Middle High School
Age Group: Middle School
Ingredients
Enchildas:
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
Rice Layer:
2 cups Water
1 cup Rice
1 Lime, zested and juiced
½ cup Sour Cream
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 ranchero sauce
9-10 small corn tortillas
2 cups shredded Monterey Jack cheese
Ranchero Sauce:
3 cups Tomato Sauce
½ cup Water
1 Onion, roughly chopped
1 tblsp Garlic, roughly chopped
1 jalapeno, roughly chopped
2 tblsp Cumin
1 tbsp Chili Powder
Salt to taste
Preparation Instructions
Enchiladas:
Directions:
Preheat the oven to 350 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 every 10 minutes. Remove vegetables from oven and cool to room temperature.
Grease an 8x8 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. Dip tortillas in ranchero sauce and layer 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, 1/3 of the cheese, and rice mixture. Make a second layer of tortillas dipped in ranchero sauce, vegetables/beans, and cheese. Top with a layer of tortilla dipped in ranchero 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.
Rice Layer:
Combine water and rice to medium pot. Bring to a boil over medium heat, occasionally stirring. Once all water has absorbed, removed pot and allow to cool a few minutes. Zest and juice lime into rice. Add sour cream and stir
Ranchero Sauce:
Place all ingredients in food processor and puree. Pour into medium bowl.
Mango Salsa (Garnish)
Combine all ingredients in a bowl. Set aside
Lime Sour Cream (Garnish)
Combine sour cream and lime zest. Place in a squeeze bottle.
** Additional Garnish**
Lime Slices (2-3 limes)
Cilantro Leaves (1/4 bunch)
Garnish with Mango Salsa, Lime Sour Cream, Lime slices, and Cilantro leaves