Roasted Vegetable Stacked Enchiladas | Food Stuff

Ingredients

• 1 can black beans, rinsed and drained
• 1 teaspoon chili powder
• 9-10 small corn tortillas
• 1/2 cup chopped fresh cilantro
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 jalapeño, minced
• 2 cups shredded Monterey Jack cheese
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 large red pepper, chopped, seeds removed
• 2 cups red enchilada sauce
• Salt
• pepper
• 1 medium yellow squash, chopped
• 1 medium zucchini, chopped