Mexican Entree
Source:Adit’s Laboratory
Prep Time:10-30 Minutes
Servings:2
Ok, so the enchiladas themselves aren’t roasted, but the ingredients for the filling are!
I kind of threw this together this week, and it was delicious! The big chunks of roasted garlic really add a BITE to every bite 
Ingredients:
| 1/2 | medium | onion (red) chopped finely |
| 1/2 | medium | pepper (green) chopped finely |
| 1 | medium | pepper (red) chopped finely |
| 3 | clove | garlic, large sliced 1/8 inch |
| 4 | tortillas (flour) | |
| 1 | cup | colby jack cheese shredded |
| 1 | teaspoon | cumin powder |
| 1 | teaspoon | cayenne pepper |
| 1 | cup | refried beans |
| 1 | can | enchilada sauce, or bottled |
| 1 | teaspoon | canola oil |
| 1 | tablespoon | olive oil |
| salt | ||
| black pepper | ||
| 3 | scallion sliced, optional |
Directions:
1. Mix the green peppers, red peppers, onions, garlic, salt, pepper, cumin, cayenne, and olive oil in a bowl.
2. Place the mixture on a baking tray and broil on high for about 8 minutes. Basically, everything should be nicely roasted and brown. Careful not to burn the garlic and peppers!
3. Lightly grease a baking pan (pyrex) with the canola oil or spray. You may need to preheat your oven now to 350F, but hopefully since you just used the broiler, it should be warm already.
4. To assemble the enchiladas, place a heaping tablespoon of refried beans on a tortilla and spread. Layer with the roasted filling and cheese. Fold and place in the pan. Repeat for a total of 4 enchiladas. reserve some cheese for the next step.
5. Pour as much of the enchilada sauce as you would like on top, along with the remaining cheese. Cover with aluminum foil and bake at 350F for about 25-30minutes.
6. Remove, top with scallions and serve.
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