This is a delightful recipe for roasted vegetable enchiladas that can be easily prepared in your kitchen. A flavorful blend of various vegetables such as yellow squash, red pepper, and sweet potato roasted to perfection, wrapped up in tortillas, and generously topped with enchilada sauce and cheese, this is a meal that is not only nourishing but also packed full of flavor.
Most of the ingredients in this recipe are likely to be already available in your pantry. However, the enchilada sauce might require a special trip to your local supermarket or a Mexican grocery store. It's a type of chili sauce used primarily in Mexican cuisine. You can also make it at home if you prefer homemade sauces.
Key Ingredients for Roasted Vegetable Enchiladas
Yellow squash: A type of summer squash that can be eaten raw or cooked. It adds a sweet, mild flavor to the enchiladas.
Red pepper: Adds a sweet, slightly fruity flavor and vibrant color to the enchiladas.
Red onion: Adds a sharp flavor and crunch to the enchiladas.
Sweet potato: Adds a sweet, creamy texture to the enchiladas.
Broccoli: Adds a bit of crunch and a lot of nutrients to the enchiladas.
Cauliflower: Adds a mild, nutty flavor and a soft texture to the enchiladas.
Button mushrooms: Adds an earthy flavor to the enchiladas.
Enchilada sauce: A chili-based sauce that gives the enchiladas their unique, rich flavor.
Black beans: Adds a hearty, earthy taste and protein to the enchiladas.
Mexican shredded cheese: A blend of Monterey Jack, Cheddar, Queso Quesadilla, and Asadero cheese, it melts well and adds a tangy, creamy flavor to the enchiladas.
One reader, Hortense Lavender says:
This roasted vegetable enchiladas recipe is a game-changer! The combination of flavors and textures is simply divine. The roasted veggies add a delightful smokiness, and the enchilada sauce ties everything together perfectly. It's a crowd-pleaser and a definite go-to for a satisfying and healthy meal.
Key Techniques for Making Roasted Vegetable Enchiladas
How to roast the vegetables: Toss the vegetables in olive oil, season with salt and pepper, and spread them out on a baking sheet. Roast in a preheated oven at 400°F for about 30 minutes, or until the edges of the vegetables begin to crisp and they are tender.
How to assemble the enchiladas: Lay a tortilla on a flat work surface, spread it with enchilada sauce, add black beans, shredded cheese, and roasted veggies down the center, then roll the tortilla up and place it seam-side-down in a greased 9×13-inch baking dish. Repeat with the remaining ingredients and top with any remaining enchilada sauce.
How to bake the enchiladas: Bake the assembled enchiladas in a preheated oven at 350°F for 20 minutes. Sprinkle extra cheese on top and bake for an additional 5 to 10 minutes, or until the cheese has melted and the tortillas begin to brown slightly around the edges.
How to serve the enchiladas: Serve the enchiladas immediately, and optionally garnish with fresh cilantro, chopped avocado, pico de gallo, and sour cream.
How To Make Roasted Vegetable Enchiladas
These roasted vegetable enchiladas are fresh and the flavors from various vegetables combined into a well-rounded taste. It’s an easy vegetarian treat.
Serves:
Ingredients
- 1yellow squash,cut into ½-inch pieces
- 1red pepper,cut into ½-inch pieces
- 1mediumred onion,roughly chopped
- 1mediumsweet potato,cut into ½-inch pieces
- 1smallhead broccoli,roughly chopped
- 1smallhead cauliflower,roughly chopped
- 8ozcontainer button mushrooms,halved or quartered
- 2tbspolive oil
- salt and black pepper
- 8tortillas
- 1½cupsred enchilada sauce,homemade or store-bought
- 2cansblack beans,drained and rinsed
- 2cupsMexican shredded cheese
Optional Garnishes:
- fresh cilantro
- chopped avocado
- pico de gallo
- sour cream
Instructions
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Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil.
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In a large bowl, toss together the yellow squash, red pepper, red onion, sweet potato, broccoli, cauliflower, mushrooms, and olive oil until evenly mixed.
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Season generously with salt and black pepper. Spread the mixture out evenly onto the covered baking sheet.
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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 F.
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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.
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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.
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Repeat with remaining ingredients. Then spread any remaining enchilada sauce on top of the enchiladas in the dish
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Bake for 20 minutes. Remove the dish and sprinkle extra cheese on top, and bake for 5 to 10 minutes more until the cheese has melted and the tortillas begin to brown slightly around the edges.
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Remove from oven and serve immediately, with garnishes if desired.
Nutrition
- Calories: 398.69kcal
- Fat: 14.52g
- Saturated Fat: 6.25g
- Trans Fat: 0.33g
- Monounsaturated Fat: 5.08g
- Polyunsaturated Fat: 1.37g
- Carbohydrates: 51.44g
- Fiber: 14.58g
- Sugar: 7.64g
- Protein: 19.87g
- Cholesterol: 28.82mg
- Sodium: 1007.89mg
- Calcium: 319.14mg
- Potassium: 1106.83mg
- Iron: 4.19mg
- Vitamin A: 255.00µg
- Vitamin C: 98.76mg
Helpful Technique for Assembling Enchiladas
When roasting vegetables for the enchiladas, it's important to cut them into similar-sized pieces. This ensures that they all cook at the same rate, preventing some from being overcooked while others are still too firm. Additionally, spreading them out in a single layer on the baking sheet allows for even roasting and prevents them from steaming. Remember to toss them halfway through the cooking time for even browning.
Time-Saving Tips for Preparing Enchiladas
Prep ahead: Chop and store the vegetables in advance to save time on the day of cooking.
Use store-bought sauce: Opt for pre-made enchilada sauce to cut down on prep time.
Batch cooking: Make a larger quantity of roasted vegetables and freeze the extra for future use in enchiladas or other dishes.
Assembly line: Set up a designated assembly area with all the ingredients to streamline the enchilada-making process.
Multi-task: While the vegetables are roasting, use that time to prepare other components of the dish or to clean up the kitchen.
Substitute Ingredients For Roasted Vegetable Enchiladas Recipe
yellow squash - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a suitable replacement for yellow squash in the recipe.
red pepper - Substitute with orange bell pepper: Orange bell pepper can be used as a substitute for red pepper, providing a slightly sweeter flavor and vibrant color to the dish.
red onion - Substitute with white onion: White onion can be used as a substitute for red onion, offering a milder flavor while still providing the desired onion taste.
sweet potato - Substitute with butternut squash: Butternut squash can replace sweet potato, offering a similar sweet and nutty flavor, and it roasts beautifully, adding a delightful texture to the enchiladas.
broccoli - Substitute with cauliflower: Cauliflower can be used as a substitute for broccoli, providing a similar texture and mild, slightly nutty flavor when roasted.
cauliflower - Substitute with brussels sprouts: Brussels sprouts can replace cauliflower, offering a unique flavor and texture when roasted, adding a delicious twist to the enchiladas.
button mushrooms - Substitute with cremini mushrooms: Cremini mushrooms have a similar earthy flavor and texture to button mushrooms, making them a suitable replacement in the recipe.
tortillas - Substitute with corn tortillas: Corn tortillas can be used as a substitute for flour tortillas, providing a gluten-free option and adding a slightly sweet and nutty flavor to the dish.
red enchilada sauce - Substitute with green enchilada sauce: Green enchilada sauce can replace red enchilada sauce, offering a tangy and slightly spicy flavor, and it pairs well with roasted vegetables.
black beans - Substitute with pinto beans: Pinto beans can be used as a substitute for black beans, providing a creamy texture and a slightly nutty flavor to the enchiladas.
mexican shredded cheese - Substitute with monterey jack cheese: Monterey Jack cheese can replace Mexican shredded cheese, offering a mild and creamy flavor, and it melts beautifully over the enchiladas.
Essential Kitchen Tools for Making Roasted Vegetable Enchiladas
- Oven: Used for roasting the vegetables and baking the enchiladas.
- Baking sheet: To roast the vegetables in the oven.
- Aluminum foil: Used to line the baking sheet for easy cleanup.
- Large bowl: To toss the vegetables with olive oil and seasonings.
- Tongs: To toss the vegetables while roasting.
- 9x13-inch baking dish: To assemble and bake the enchiladas.
- Cheese grater: To shred the cheese for the enchiladas.
- Measuring cups and spoons: For accurate measurement of ingredients.
- Spatula: For spreading the enchilada sauce and removing the enchiladas from the baking dish.
- Knife: For chopping the vegetables.
- Cutting board: To chop the vegetables.
- Greased: To grease the baking dish before assembling the enchiladas.
Storage and Freezing Instructions for Roasted Vegetable Enchiladas
To store leftover enchiladas, allow them to cool completely to room temperature before placing them in an airtight container or wrapping them tightly with plastic wrap or aluminum foil. Refrigerate for up to 3-4 days.
For longer storage, you can freeze the enchiladas. Wrap each enchilada individually in plastic wrap or aluminum foil, then place them in a freezer-safe container or resealable freezer bag. Label the container with the date and contents. Frozen enchiladas can be stored for up to 2-3 months.
To reheat refrigerated enchiladas, preheat your oven to 350°F (175°C). Place the desired number of enchiladas in a baking dish and cover with foil. Bake for 15-20 minutes or until heated through. You can also reheat individual enchiladas in the microwave for 1-2 minutes on high power.
If reheating frozen enchiladas, you can either thaw them overnight in the refrigerator and then follow the reheating instructions above, or bake them directly from frozen. To bake from frozen, preheat your oven to 375°F (190°C), place the frozen enchiladas in a baking dish, cover with foil, and bake for 30-40 minutes or until heated through and bubbly.
When reheating, you may want to add a little extra enchilada sauce or shredded cheese on top to help keep the enchiladas moist and flavorful.
How To Reheat Leftover Enchiladas
To reheat leftover roasted vegetable enchiladas, preheat your oven to 350°F (175°C). Place the enchiladas in an oven-safe dish and cover them with aluminum foil. Bake for about 20-25 minutes, or until they are heated through. For a crispy top, remove the foil during the last 5 minutes of reheating.
Another option is to use the microwave. Place the enchiladas on a microwave-safe plate and cover them with a damp paper towel. Heat them on high for 1-2 minutes, or until they are warmed to your liking. Be careful not to overheat them, as the tortillas may become soggy.
If you have an air fryer, you can also use it to reheat your enchiladas. Preheat the air fryer to 350°F (175°C) and place the enchiladas in the basket. Cook for 3-5 minutes, or until they are heated through and slightly crispy on the outside.
For a quick and easy method, you can reheat the enchiladas in a skillet on the stovetop. Place the enchiladas in a non-stick skillet over medium heat and cover with a lid. Cook for 5-7 minutes, or until they are heated through. Flip them halfway through cooking to ensure even heating.
If you want to add some extra flavor and moisture to your leftover enchiladas, try adding a splash of enchilada sauce or salsa before reheating. This will help prevent them from drying out and will give them a fresh taste.
Interesting Trivia About Roasted Vegetable Enchiladas
The enchiladas originated in Mexico and are a traditional dish made with corn tortillas filled with a variety of ingredients, such as meat, cheese, beans, and vegetables.
Is Making Roasted Vegetable Enchiladas at Home Cost-Effective?
The roasted vegetable enchiladas recipe is highly cost-effective for a household. With a plethora of vegetables and beans as the main ingredients, it offers a budget-friendly option for families. The versatility of the dish allows for easy customization, making it suitable for various dietary preferences. The approximate cost for a household of 4 people is around $20, making it an economical choice. The overall verdict rating for this recipe is 9/10, given its affordability, nutritional value, and delicious flavor profile.
Are Roasted Vegetable Enchiladas Healthy?
The roasted vegetable enchiladas recipe is a healthy and nutritious dish packed with a variety of colorful vegetables, including squash, peppers, onions, sweet potatoes, broccoli, cauliflower, and mushrooms. These vegetables provide a wide range of vitamins, minerals, and fiber, which are essential for maintaining good health. The use of whole wheat tortillas instead of refined flour tortillas can further increase the fiber content and provide additional nutrients.
However, there are a few areas where the recipe could be improved to make it even healthier:
- Reduce the amount of cheese used or opt for a low-fat variety to decrease the overall fat and calorie content
- Use a homemade enchilada sauce to control the sodium levels and avoid added preservatives found in store-bought sauces
- Include a lean protein source, such as grilled chicken or tofu, to balance the meal and provide essential amino acids
- Serve the enchiladas with a side salad or additional steamed vegetables to increase the nutrient density of the overall meal
By incorporating these changes, the roasted vegetable enchiladas can become an even more well-rounded and nutritious meal that supports a healthy lifestyle.
Editor's Opinion on This Roasted Vegetable Enchiladas Recipe
The roasted vegetable enchiladas recipe is a delightful and flavorful vegetarian option. The combination of roasted vegetables, black beans, and Mexican cheese creates a satisfying and hearty filling for the enchiladas. The use of a variety of colorful vegetables adds a beautiful visual appeal to the dish. The enchilada sauce ties everything together with its rich and tangy flavor. The optional garnishes of fresh cilantro, avocado, pico de gallo, and sour cream offer a refreshing and creamy contrast to the savory enchiladas. This recipe is a wonderful way to enjoy a meatless meal without sacrificing on taste or satisfaction.
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Why trust this Roasted Vegetable Enchiladas Recipe:
This roasted vegetable enchiladas recipe is a delicious and nutritious option for a satisfying meal. The diverse selection of vegetables provides essential nutrients and flavors, while the black beans offer a good source of protein. The use of enchilada sauce and Mexican shredded cheese adds a rich and savory taste to the dish. The step-by-step instructions ensure a seamless cooking experience, and the optional garnishes, such as fresh cilantro and chopped avocado, allow for personalization. Trust in the quality and balance of ingredients to create a flavorful and wholesome meal.
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