Cheesy Vegetable Enchilada Bake

Preheat oven to 375 degrees F and oil a large baking dish. 

For the sauce: Heat 1 T olive oil over medium heat and whisk in the arrowroot or cornstarch. Whisk in the chili powder and 1 teaspoon paprika. Add 1 T tomato paste and stir for 1 minute. Add the 15 oz can tomato puree, ½ teaspoon kosher salt, and 1 cup stock. Cook, whisking continuously, about 5 minutes or until the sauce has thickened. Remove from heat and set aside.

For the filling: In a large skillet, heat 2 T olive oil over medium heat. Cook the 1 diced red or yellow onion with a big pinch of salt, stirring, about 5 minutes. Add the 2 minced garlic cloves, 1 teaspoon cumin, paprika (from filling ingredients), and 4 oz can chopped mild green chiles and cook for 2 minutes. Add the 1 lb diced zucchini and 1 lb diced bell pepper along with ½ teaspoon of salt and cook for another 6-8 minutes before adding the 15 oz can pinto or black beans. Cook the beans with the vegetables for about 2-3 minutes more. Add juice from 1 lime and ½ cup fresh cilantro, stir, and remove from heat. Taste and salt if needed.

To assemble: Spread a layer of sauce in the bottom of the prepared baking pan. Using 4 of the 6-7 inch corn tortillas, layer on top, tearing when needed to cover. Top with half of the vegetable filling and half of the 2 cups shredded cheddar cheese. Repeat until everything is used up, ending with tortillas, then sauce, then cheese. 

Bake for 30-35 minutes until the edges are golden brown and it’s all bubbling steadily. Let cool for 15 minutes before slicing and serving. Top with more cilantro and lime if desired.