ROASTED VEGGIE ENCHILADAS
This fantastic roasted veggie enchilada recipe can be adjusted to use your favorite veggies, favorite cheese, and favorite enchilada sauce.
Provided by Rachael
Categories Main Course
Time 1h10m
Number Of Ingredients 14
Steps:
- Wash and chop all of your veggies into 1-2 cm sized cubes.
- Toss vegetables with olive oil, seasonings (cumin, chili powder, S&P, onion powder), and parmesan cheese.
- Bake at 400 for 25-30 mins, until edges are browned, but not burning
- Get out 9x13 baking dish, put light layer of enchilada sauce on bottom, about 1/2 a cup.
- Assemble enchiladas with cheese, roasted veggies, and black beans
- Place in pan
- Cover with more enchilada sauce
- Sprinkle cheese on top
- Bake until cheese is melted, heated through (15-20 mins)
- Serve warm with garnishes: sour cream, hot sauce, avocado, cilantro
ROASTED VEGETABLE ENCHILADAS
Before you start, roll a tortilla and make sure it will fit with your baking dish. I call for small ones, but the size can vary a lot depending on whether you use flour or corn and the brand. This recipe was updated and streamlined in October 2020.
Provided by Amy Palanjian
Categories Dinner
Time 55m
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Place the vegetables onto a rimmed baking sheet. Toss with olive oil and roast for 20-25 minutes or until tender.
- Place the roasted vegetables into the bowl of a food processor. Add the brown rice, beans, salsa, and salt. Roughly puree.
- Pour a small amount of enchilada sauce to thinly coat the bottom of an 9x13-inch (or 3 quart) baking dish.
- Spoon about 1/3 cup filling into each tortilla, fold over, and roll up. Place seam down in the prepared baking dish.
- Continue until you run out of the filling, packing the rolled tortillas next to each other tightly.
- Top with the remaining enchilada sauce and the cheese-using as much or as little as you like-and bake for 15-18 minutes or until the cheese is melted and the enchiladas are warmed through.
- Serve with sour cream or additional salsa, if desired.
Nutrition Facts : Calories 344 kcal, Sugar 8 g, Sodium 1036 mg, Fat 7 g, SaturatedFat 3 g, Carbohydrate 58 g, Fiber 7 g, Protein 13 g, Cholesterol 10 mg, UnsaturatedFat 4 g, ServingSize 1 serving
ROASTED VEGETABLE ENCHILADAS
Delicious roasted veggies overflow in these enchiladas.
Provided by Ali
Time 50m
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil.
- In a large bowl, toss together the yellow squash, red pepper, red onion, sweet potato, broccoli, cauliflower, mushrooms and olive oil until evenly mixed. Season generously with salt and black pepper. Spread the mixture out evenly onto the covered baking sheet. (Vegetables should be mostly in a single layer. If your baking sheet is small, you may need to spread these out over two baking sheets.)
- Bake for 30 minutes, or until the edges of the vegetables begin to crisp and they are tender. Remove and set aside to cool. Reduce oven heat to 350 degrees.
- Meanwhile, prepare your enchilada assembly line. Lay a tortilla on a flat work surface, then spread the top of it with a generous few tablespoons of enchilada sauce. Sprinkle down the center with black beans, shredded cheese, and then lots of roasted veggies. Roll the tortilla up to close, then place it seam-side-down in a greased 9×13-inch baking dish. Repeat with remaining ingredients. Then spread any remaining enchilada sauce on top of the enchiladas in the dish.
- Bake at 350 degrees for 20 minutes. Then remove dish and sprinkle extra cheese on top, and bake for 5-10 minutes more until the cheese has melted and the tortillas begin to brown slightly around the edges. Remove from oven and serve immediately, with garnishes if desired.
ROASTED VEGETABLE ENCHILADAS
We haven't tried this yet, but I wanted to post it for ZWT8. Filled with bell peppers, pinto beans, mushrooms, and onions, these colorful enchiladas can be mostly made ahead - perfect for entertaining. Pass some crumbled queso fresco, chopped fresh cilantro, and diced avocado at the table.
Provided by Paris D
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 425 degrees F.
- To prepare sauce: Roast poblano (or bell) pepper directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. (Alternatively, char under the broiler, turning once or twice, for 5 to 7 minutes total.) Transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes.
- Meanwhile, heat 2 teaspoons oil in a medium saucepan over medium heat. Add yellow onion, garlic, 1 teaspoon salt, cumin, chili powder, paprika and ground chipotle (if using) and cook, stirring, until the vegetables have softened, about 5 minutes. Remove from the heat.
- Peel the pepper, discard the stem and seeds, and chop. Add to the saucepan along with chopped tomatoes, broth and chopped cilantro.
- Return to medium heat and cook, uncovered, at a steady simmer, until the liquid has reduced slightly and the tomatoes have broken down, 10 to 15 minutes.
- Transfer to a blender and puree. (Use caution when pureeing hot liquids.).
- To prepare filling: While the sauce simmers, place bell peppers, mushrooms and red onion in a single layer on a rimmed baking sheet. Drizzle with 4 1/2 teaspoons oil and sprinkle with 1/4 teaspoon salt and pepper. Roast, stirring halfway through, until the vegetables are tender and browned in spots, about 15 minutes total. Transfer to a large bowl and stir in beans. Reduce oven temperature to 375 degrees.
- To prepare enchiladas: Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Place a skillet over medium heat. Coat both sides of a tortilla with cooking spray. Heat in skillet for 5 to 10 seconds per side, adjusting the heat if the pan gets too hot. Spread 1/3 cup of the filling and 1 tablespoon of the sauce down the middle of the tortilla and roll it up to enclose the filling. Place seam-side down in the baking dish. Repeat with the remaining tortillas, filling and sauce. Spread the remaining sauce and filling over the enchiladas.
- Bake, uncovered, until hot, about 15 minutes. Serve garnished with diced fresh tomato and cilantro leaves, if desired.
Nutrition Facts : Calories 308.6, Fat 7.3, SaturatedFat 1.1, Sodium 521.1, Carbohydrate 52.9, Fiber 12.8, Sugar 6.1, Protein 12
ROASTED VEGETABLE ENCHILADAS
See how easily vegetables roasted in zesty Italian dressing create a wonderfully flavored medley for these easy baked Roasted Vegetable Enchiladas. These Roasted Vegetable Enchiladas are sure to be crowd pleasers.
Provided by My Food and Family
Categories Thanksgiving Recipes
Time 1h30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425°F.
- Cover rimmed baking sheet with foil; spray with cooking spray. Toss vegetables and garlic with dressing; spread onto prepared baking sheet. Bake 30 min., turning after 10 min.; cool. Remove garlic cloves; set aside. Peel peppers; discard seeds. Coarsely chop peppers; combine with remaining roasted vegetables.
- Combine 2 cups vegetable mixture and 1/2 cup cheese; set aside. Blend water, garlic and remaining vegetable mixture in blender until smooth.
- Reduce oven temperature to 350°F. Spread 1 cup vegetable purée onto bottom of 13x9-inch baking dish sprayed with cooking spray. Heat tortillas, 1 at a time, in skillet to soften. Spoon about 3 Tbsp. chopped vegetable mixture down center of each tortilla; roll up. Place, seam sides down, in prepared baking dish; top with remaining vegetable purée and cheese. Cover.
- Bake 25 min. or until enchiladas are heated through and cheese is melted. Sprinkle with cilantro.
Nutrition Facts : Calories 140, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g
ROASTED VEGETABLE ENCHILADAS
This is a great recipe for summertime when there are a ton of veggies to use up. The chickpeas take the place of any meat that would go in the enchiladas. I had looked for an enchilada recipe that would use up vegetables and couldn't find one so I made up my own. My family loves these and so does everyone else I've made these for. If you have any yellow cherry tomatoes they would be great to use.
Provided by Sarahwayne
Categories One Dish Meal
Time 1h50m
Yield 7-8 enchiladas, 6-7 serving(s)
Number Of Ingredients 11
Steps:
- Grease a cookie sheet and place first 5 ingredients cut side down (tomatoes remain whole) on the cookie sheet. D.rizzle olive oil over the vegetables, sprinkle with salt and pepper and roast at 375 degrees for about 40 minutes.
- Put chickpeas and garlic cloves in food processor and pulse a few times, don't puree- put in a bowl.
- Put cooled veggie mixture in a food processor and pulse a few times (do not puree). Add the veggies to the chickpea mixture and combine. Puree the tomatoes and mix them with the enchilada sauce. Pour some of the combined sauce into the bottom of a greased baking dish. Take 7-8 large flour tortillas Spread 1/2 cup of the mixture on each tortilla, sprinkle with cheese. Roll the filled tortilla, tucking in the ends, and place it seam down in the sauce at the bottom of the pan. Repeat with all the tortillas. Pour the rest of the sauce on top of the rolled tortillas. Cover with cheese. Bake @ 350 degrees covered with foil for 25 minutes, uncover and bake 25 minutes more.
Nutrition Facts : Calories 152, Fat 1.2, SaturatedFat 0.1, Sodium 637.1, Carbohydrate 31, Fiber 8, Sugar 8.6, Protein 6.5
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