Vegeterian Enchiladas

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Combine the zucchini, bell pepper, red onion, sweet potato, cauliflower, and mushrooms on a large baking sheet.

Coat the bottom of a 9×13-inch baking dish with 1/2 cup of enchilada sauce. Keep 1 cup of cheese aside for the grand finale.

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Spread 2 tablespoons of enchilada sauce on it, then pile on your roasted veggies, black beans, and a sprinkle of cheese down the middle

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Sprinkle the reserved cheese on top like a cheesy blanket. Bake for 20 minutes until the cheese is bubbly and has a golden touch.

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