Lazy Layered Veggie Enchiladas

Simple, Flexible and Veggie Loaded- no rolling required

Ingredients:

• 1 can black beans or refried beans

• 1 jar Somo enchilada sauce

• 2–3 cups roasted assorted veggies (sweet potatoes, corn, broccoli, or any on-hand veggies)

• 1 (8-count) package of tortillas

• 1–2 cups shredded cheese

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.

2. Spread a thin layer of enchilada sauce on the bottom of the dish.

3. Layer the ingredients:

   • Place whole tortillas in a single layer to cover the bottom.

   • Spread beans evenly over the tortillas.

   • Add a layer of roasted veggies.

   • Drizzle enchilada sauce over the top.

   • Sprinkle with cheese.

   • Repeat layers until all ingredients are used, finishing with sauce and cheese on top.

4. Bake for 20–25 minutes, until bubbly and golden.

5. Serve and enjoy! Add avocado, cilantro, or sour cream if desired.

This recipe is super adaptable—swap in any veggies or use dairy-free cheese for a plant-based version! We like to serve with fresh chopped romaine and rice.