Step 1

Pre-heat oven to 400 degrees F.  On a large sheet pan toss together the potatoes, bell pepper, onion, olive oil and all the spices.  Roast until potatoes are fork tender, 40-50 minutes.  If you don’t have a really large sheet pan you may want to use two smaller ones so they aren’t over crowded.

Step 2

Add roasted potatoes and veggies to a large bowl along with the pinto beans, 1 cup of cheese and enchilada sauce.  Mix until combined and pour into a large baking dish.  Cover with the remaining 1/2 cup of cheese and bake until heated through and cheese is melted, about 20 minutes.

Step 3

Best when served warm and topped with your favorite toppings.