Recipe for Tomatillo Salsa:
Let about 15-20 of these hang out under the broiler for about 10 minutes until they are browned  Add to the food processor with the rest of the ingredients:
- half a jalapeno
-1/2 a small onion peeled
-3 garlic cloves
-handful of cilantro
-3 Tablespoons of olive oil
-pinch of salt

If you're still with me, follow these instructions to assemble the enchilada casserole.

Roasted Veggie Enchilada Casserole Recipe:
Ingredients
-5 cups of mixed veggies of your choice
-Olive Oil
-15 oz can black beans
-Corn tortillas
-Tomatillo salsa, recipe above

Directions
Start with some of your favorite veggies, clear your fridge if you need to, and toss them with some olive oil, S&P.  Roast them in the oven at 375 degrees for 25 minutes or so on a parchment lined baking sheets. Toss in a bowl with one drained 15oz can of black beans. I added mushrooms, butternut squash, zucchini, red pepper, onion and asparagus.

Next, assemble the enchilada casserole.
Step-by-step, this is how you put it together:
Layers:
1) Tomatillo Salsa
2) Corn tortillas
3) Roasted Vegetables/beans mixture
4) Cheese
5) Corn tortillas
6) Tomatillo Salsa
7) Cheese

Bake at 350 for about 15-20 minutes or until the cheese is melted and bubbly.**

**Note- this recipe freezes beautifully. I made about 3 dishes and have them on hand for a quick mid-week meal for the future. Just adjust the time needed to bake accordingly.