Instructions

• Preheat the oven to 400°F (204°C).
• Prepare the vegetables: remove seeds from the red bell pepper and chop it; chop the zucchini, yellow squash, and onion.
• On a large baking sheet, toss the chopped red pepper, zucchini, yellow squash, and onion with 1 tablespoon olive oil. Season with kosher salt and black pepper to taste. Spread the vegetables in an even layer.
• Roast the vegetables in the preheated oven for 20 minutes, stirring once or twice, until tender. Remove from the oven and let the vegetables cool to room temperature. Reduce the oven temperature to 350°F (177°C).
• Grease an 8×8-inch square baking pan and set it aside.
• In a medium bowl, combine the cooled roasted vegetables with 15 ounces black beans (rinsed and drained), 4 ounces mild green chiles, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon paprika (or smoked paprika), 2 minced garlic cloves, the minced 1 jalapeño (seeds removed), and 1/3 cup chopped fresh cilantro. Stir to combine and season with kosher salt and black pepper to taste.
• Pour 1/4 cup of the 2 cups enchilada sauce into the bottom of the prepared baking pan and spread it into an even layer.
• Arrange tortillas over the sauce to completely cover the bottom of the pan, tearing or cutting tortillas as needed to fit.
• Divide the vegetable-and-bean mixture and the 2 cups shredded cheese into three equal portions. Also divide the remaining enchilada sauce (after the 1/4 cup used in the bottom) into three equal portions.
• Assemble the casserole in three layers: on the first tortilla layer spread 1/3 of the vegetable-and-bean mixture, sprinkle 1/3 of the shredded cheese, and drizzle 1/3 of the remaining enchilada sauce. Repeat with a second tortilla layer and the second thirds of filling, cheese, and sauce. Top with a final tortilla layer, the last 1/3 of the vegetable-and-bean mixture, the last 1/3 of the cheese, and the last 1/3 of the sauce so the casserole ends with cheese on top.
• Spray a sheet of aluminum foil with cooking spray (sprayed side toward the food) and cover the pan tightly with the foil.
• Bake covered at 350°F for 20 minutes. Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is melted and the casserole is bubbling.
• Remove from the oven and let the enchiladas cool for 10 minutes. Cut into squares and serve warm with optional toppings (cilantro, jalapeño slices, avocado, sliced green onions, sour cream) if desired.