roasted vegetable versatility

Roasted vegetables are one of the most versatile foodstuffs to have on hand.

Case in point – I roasted up a bunch of vegetables last week for a meeting I had here at the house.

I used a few cups of the finished product for mini-pita sandwiches, which were devoured between the meeting attendees and my guys, after the meeting.

A couple of nights later I used them to make enchiladas for dinner.

And all week long, I added them to scrambled eggs for breakfast.

No need for the sandwich or egg recipes; just stuff mini-pita halves and warm in a skillet before stirring in a couple of beaten eggs. The enchilada recipe is below.

The link for how to roast the veggies has three more recipes using roasted vegetables. The only difference in how I roasted them this time, was instead of using olive oil, I sprayed the foil-lined pans with Pam, placed the vegetables on the foil, and then sprayed the vegetables again with Pam before seasoning with salt and pepper and place in the oven.

Roasted Vegetable Enchiladas

• 12 corn or flour tortillas (I used 6 of each)
• 28-ounce can green enchilada sauce
• 15 to 16-ounce can pinto beans, drained (or black beans, if you prefer)
• Roasted vegetables of your choice
• 1 pound pepper jack cheese, grated
• Cilantro, avocado, and salsa for garnish

Preheat the oven to 375 degrees.  Spray the sides of a 9 x 13-inch baking dish with Pam, then generously coat the bottom of the dish with enchilada sauce.

Lay the tortillas on a flat work surface, then spread the top of it with 2 tablespoons of enchilada sauce.

Sprinkle down the center with pinto beans.

Top with about 1/4 cup of roasted vegetables.

Then sprinkle with a tablespoon or two of the cheese.

Roll the tortillas up to close, then place them seam-side-down in the baking dish. Spread any remaining enchilada sauce on top of the enchiladas in the dish.

Bake for 20 minutes. Then remove the dish from the oven and sprinkle with the remaining cheese and bake for 5-10 minutes more until the cheese has melted and the tortillas begin to brown slightly around the edges.

Remove from oven and serve immediately with minced cilantro, sliced avocado, and salsa.

Makes 12