Roasted veggie enchiladas
Oh my gosh, can I just tell you how dang good these are? I enjoyed them so much I may just make them for lunch tomorrow. T
hey were good enough that I was ticked at my kids for leaving some on their plates. I do NOT like eating off other people’s plates. I NEVER share drinks. I am not sure why, but I am a little irrational about it. It is like I have a germ phobia, but really, I don’t. But frankly, this recipe was so good, I actually finished off my kid’s dinner because I couldn’t bear to see it go to waste.
So what is the secret behind these fantastic enchiladas? Truthfully, the roasted vegetables. I mean, I really like veggies. I like them raw, stir fried, steamed, baked, grilled, but I can’t get enough of ROASTED. (I sort of felt like Dr. Seuss here, I can eat them in a box, I can eat them with a fox, I can eat them here or there, I can eat them anywhere!) If you have picky eaters, or aren’t a big vegetable eater, try roasting your veggies. Yum! Okay, time for the recipe.
Remember this recipe is great because it can be adjusted as you see fit, use your favorite veggies, favorite cheese, favorite enchilada sauce. Also, you can make it really easy by using a canned enchilada sauce, or you can make your own. I prefer homemade because homemade is always better. It means less preservatives, and more control. Here’s my favorite enchilada sauce.
How to Make Roasted Vegetable Enchiladas
- Start by cutting up all those amazing vegetables.
- Then toss them with the olive oil and parmesan cheese. If you want these to be vegan, leave off the cheese, and just season.
- Stick them on a roasting pan, and roast. Stir every ten minutes (unless you forget like I did, then don’t worry about it).
- When they get done, start assembling your enchiladas. Put some enchilada sauce in the bottom of the pan, and put your rolled enchiladas in.
- Then bake, top, and serve! And be prepared to eat WAY too much. Yummy!
Because I used SOOOO many different vegetables for these, I decided to make some freezer meals because there was a HUGE bowl of veggies. It took two whole jelly-roll pans to roast them.
Roasted Veggie Enchiladas
- 4 cups Veggies of choice Broccoli, brussels sprouts, asparagus, cauliflower, sweet mini peppers, onions, mushrooms, yellow squash, carrots, zucchini, sweet potatoes, yams, etc.
- 2 Tbs olive oil
- 1 tsp Cumin
- 1 tsp chili powder
- 1/2 tsp onion powder
- Salt and Pepper
- 2 tbs Parmesan cheese
- 15 ounces black beans
- 1-2 cups cheese of choice smoked gouda is goood-a
- 8 whole wheat tortillas
- 1 1/2-2 cups Enchilada sauce
- Sour cream
- 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
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.