Roasted Veggie Enchilada Casserole

I had an eggplant that I needed to use so I decided to make stacked enchiladas filled with roasted vegetables and black beans.  I used salsa instead of enchilada sauce and it turned out great.  You can use any combination of vegetables.  Roasting them just brings out more flavor.  Avocado added a creamy element to the dish.  Very satisfying!

1 medium purple eggplant, cut into cubes (or about 3 small eggplants)

1 red bell pepper, cut in thirds and seeded

1 thick (about 1") slice of onion (not separated into rings)

1 can black beans, drained and rinsed (or flavored beans drained but not rinsed)
1 (16 oz.) jar salsa (about 2 cups)
6-8 oz. shredded cheese, (I use colby/jack or Mex blend)
1-2 avocadoes, sliced thin

Juice of 1 lime

8 small tortillas, cut in half

First, roast the veggies:  Put the eggplant and squash on a foil-lined baking sheet and drizzle with olive oil.  Season with salt and pepper.  Do the same with the peppers and onion on another baking sheet.  Bake at 375 degrees for about 25 minutes.

When the peppers and onion are cool enough, cut into cubes.

Spray a large casserole dish with cooking spray.  Put about 1/3 of the salsa on the bottom of the dish.  Line with five of the tortilla halves.  Top with the roasted eggplant, onions, and red pepper.  Top with 1/2 the cheese.  Top with five tortillla halves.  Add the sliced avocado, black beans, and lime juice.  Top with remaining tortilla halves, salsa and remaining cheese.

Bake at 375 for about 20-25 minutes until brown and bubbly.