Stacked Roasted Vegetable Enchiladas

Ingredients (16)

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