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Roasted Vegetable Enchiladas
Indulge in the vibrant colors and flavors of Mexico with these Roasted Vegetable Enchiladas. Each bite reveals a delightful combination of perfectly roasted seasonal vegetables, all wrapped in warm corn tortillas and drenched in a rich, homemade enchilada sauce. Topped with a generous layer of gooey melted cheese and garnished with fresh cilantro, these enchiladas are not merely a meal; they are a celebration of Mexican culinary tradition. Perfect for cozy family dinners or festive gatherings, this dish will transport your taste buds straight to the heart of Mexico!
Ingredients
- Corn tortillas
- 12
- Olive oil
- 2 tablespoons
- Red onion
- 1, sliced
- Bell peppers
- 2 (1 red, 1 yellow), sliced
- Zucchini
- 1, sliced
- Yellow squash
- 1, sliced
- Chili powder
- 1 tablespoon
- Cumin
- 1 teaspoon
- Salt
- 1 teaspoon
- Pepper
- 1/2 teaspoon
- Enchilada sauce
- 2 cups
- Shredded cheese (Mexican blend)
- 2 cups
- Fresh cilantro
- for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- On a large baking sheet, toss the sliced bell peppers, zucchini, yellow squash, and red onion with olive oil, cumin, chili powder, salt, and pepper until well coated.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly charred, stirring halfway through for even cooking.
- While the vegetables are roasting, prepare the enchilada sauce according to the provided instructions.
- Once the vegetables are roasted, reduce the oven temperature to 350°F (180°C).
- In a separate baking dish, spread a thin layer of enchilada sauce to prevent sticking.
- Take a corn tortilla and place it on a flat surface. Spoon some roasted vegetables onto the center of the tortilla, then roll it tightly and place it seam-side down in the baking dish.
- Repeat this process with the remaining tortillas and roasted vegetables, arranging them snugly in the baking dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered.
- Sprinkle the shredded cheese generously over the top of the enchiladas.
- Bake in the oven for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
- Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.
Tips
- Feel free to use any seasonal vegetables you have on hand for roasting.
- For a spicier kick, add diced jalapeños to the vegetable mix or use a spicier enchilada sauce.
- To make this dish vegan, omit the cheese or use a plant-based cheese alternative.
Dietary Information
Servings: 6 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 50 minutes Calories: 360 Fat: 15g Carbs: 45g Protein: 12g Sodium: 800mg Sugar: 5g
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