Roasted Vegetable And Black Bean Enchiladas Verdes

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Pamela Salzman
Nutrition per serving    (USDA % daily values)
CAL
274
FAT
34%
CHOL
0%
SOD
82%

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Ingredients for 6 servings

5-6 cups mixed vegetables, such as butternut squash, zucchini, sweet bell pepper, red onion, mushrooms, apsaragus, cut into ½-inch cubes

Olive oil for drizzling

Sea salt and freshly ground black pepper

1 ½ cups cooked black beans or 1 15-ounce can, drained and rinsed

20 medium tomatillos, about 2 ¼ pounds, husked and washed

1 jalapeno, stem removed (will make the sauce a 5 on a heat scale of 1 to 10)

½ small onion, peeled

3 garlic cloves

10 sprigs cilantro

1 Tablespoon sea salt

3 Tablespoons olive oil

12 corn tortillas

grated cheese, (such as Monterey Jack) if desired or crumbled queso fresco

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