Roasted Veggie Enchiladas
This fantastic roasted veggie enchilada recipe can be adjusted to use your favorite veggies, favorite cheese, and favorite enchilada sauce.
Servings: 8
Ingredients
- 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
Garnish
- Sour cream
- Avocado
- Cilantro
Instructions
- 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