Ever tried a dish that feels like a warm hug in the form of food? These Healthy Roasted Vegetable Enchiladas might just be it. Packed with vibrant veggies and a hint of spice, they’re like a fiesta for your taste buds.
Oh, and speaking of fiestas, remember that viral dance challenge everyone was obsessed with last month? Yeah, these enchiladas are just as addictive.
Steps
- Preheat your oven to 400°F. Chop zucchini, bell pepper, red onion, sweet potato, cauliflower, and mushrooms into small pieces. Coat them with olive oil, salt, and pepper on a large baking sheet, then roast for 30 minutes or until tender. Once done, move the pan to a cooling rack and lower the oven temperature to 350°F.
- Prepare your baking dish by spreading 1/2 cup of enchilada sauce evenly over the bottom of a 9 x 13-inch dish. Reserve 1 cup of shredded cheese for later use.
- On a flat surface, lay out a tortilla and spread 2 tablespoons of enchilada sauce over it. Add a portion of the roasted vegetables, black beans, and cheese in the center of the tortilla. Roll it up and place it seam-side-down in the baking dish. Repeat with the rest of the tortillas and filling.
- Once all enchiladas are rolled and in the dish, cover them with the remaining enchilada sauce and sprinkle with reserved cheese.
- Bake in the oven for 20 minutes until the cheese is thoroughly melted and bubbly.
- Serve the enchiladas hot, topped with your choice of garnishes like fresh cilantro, avocado, Mexican crema, or cotija cheese. Enjoy!
Ingredients
- 1 small zucchini or yellow squash, cut into 1/2-inch pieces
- 1 red bell pepper, cut into 1/2-inch pieces
- 1 small red onion, roughly chopped
- 1 small sweet potato, cut into 1/2-inch pieces
- 1 small head cauliflower, cut into small florets
- 8 ounces baby bella mushrooms, quartered
- 2 tablespoons olive oil
- Fine sea salt and freshly-ground black pepper, to taste
- 1 1/2 cups red enchilada sauce, homemade or store-bought
- 8 whole wheat tortillas
- 1 (15-ounce) can black beans, rinsed and drained
- 3 cups Mexican-blend shredded cheese
- Garnishes: fresh cilantro, avocado, Mexican crema or crumbled cotija cheese
FAQ
- Can I use different vegetables for the enchiladas?
- Absolutely! You can substitute any roasting-friendly vegetables you have on hand, such as asparagus, broccoli, carrots, corn, eggplant, or potatoes.
- How can I make the enchiladas gluten-free?
- To make these enchiladas gluten-free, simply use gluten-free corn or flour tortillas and ensure your enchilada sauce is also gluten-free.
- Is it possible to prepare these enchiladas in advance?
- Yes, you can assemble the enchiladas ahead of time and refrigerate them for up to 3 days before baking. Alternatively, they can be frozen for up to 3 months and then baked from frozen.
- What are some variations I can try with this recipe?
- You can make them spicy by adding hot sauce or fresh chiles, make it vegan by using dairy-free cheese, or incorporate greens like spinach or kale into the filling.
- How should I store leftover enchiladas?
- Leftover cooked enchiladas can be kept in a sealed container in the refrigerator for up to 3 days or frozen for up to 3 months.
Tips
- Customise Your Veggies: Feel free to use any vegetables you have on hand, such as broccoli, carrots, or eggplant. Just ensure they are diced into similar sizes for even roasting.
- Prep Ahead: You can prepare the enchiladas up to the baking step and store them in the refrigerator for up to three days or freeze them for up to three months. This makes for a quick meal when you’re ready to bake.
- Make It Your Own: Add a personal touch by incorporating spicy elements like jalapeños or hot sauce, or make the recipe vegan by using dairy-free cheese options.
- Enhance Flavours: Using homemade enchilada sauce can elevate the dish’s flavor, but if you’re short on time, a good-quality store-bought sauce will also work well.
Equipment
- Large Sheet Pan
- 9 x 13-inch Baking Dish
- Wire Baking Rack
