Roasted Vegetable Enchiladas
Try this Roasted Vegetable Enchiladas recipe, or contribute your own.
Try this Roasted Vegetable Enchiladas recipe, or contribute your own.
- 1/2 tablespoon olive oil
- olive oil spray
- 1 pieces (about 2 cups))
- 1 small zucchini (chopped into 1/2 inch pieces (about 2 c
- 1 small bell pepper (chopped (about 1 cup))
- 1/2 sweet onion (chopped (about 1 cup))
- 1/2 teaspoon salt (divided (to taste))
- 1/2 teaspoon pepper (divided (to taste))
- 2 teaspoons mexican seasoning (divided)
- 14.5 ounce can low sodium black beans (rinsed and drained)
- 14.5 can petite diced tomatoes with green chilies (drained
- 10 yellow corn tortillas
- 10 ounce jar/ can enchilada sauce (i used trader joes)
- 2 cups reduced fat (2% mexican blend cheese)
- toppings: fresh cilantro (chopped avocado and fre
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0.618750000072367 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.0854370000099924 g
- Serving Size 1 1 enchiladas or 4-5 serving (70g)
- Sodium 0.0123750000014473 mg
- Sugar 0 g
- Trans Fat 0.0167557500019597 g
- Calories 5 calories
Step-by-step
- Preheat oven to 400 degrees.
- Combine squash, zucchini, pepper & onion in a large bowl.
- Coat with the olive oil, half the salt, pepper and Mexican seasoning.
- Pour mixture in a single layer on a cookie sheet.
- Roast in oven for 10-15 minutes, or until tender.
- Let mixture cool for long enough to touch.
- Pour back in large bowl.
- Reduce the oven to 350 degrees.
- Add the black beans, tomatoes and the rest of seasonings to the bowl.
- Use the rest of salt, pepper and Mexican spices to season to taste.
- Gently fold them all together. You want to keep the integrity of the roasted vegetables so be gentle.
- Now it's time to assemble the enchiladas! Spray a baking dishes with olive oil spray.
- Put a tortilla in your hand and sprinkle it with a small amount of cheese.
- Add 1/2 cup of the vegetable mixture on top of the cheese.
- Gently fold the tortilla around mixture and place in the baking dish seam down.
- Repeat with the remaining filling.
- Place the enchiladas close together to keep them from unrolling.
- Cover enchiladas with the sauce and the remaining cheese.
- Bake for 20 minutes at 350 degrees or until cheese is brown and bubbly.
My Weeknight Wonder: Roasted Vegetable Enchiladas
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between school pick-ups, soccer practice, and endless to-do lists, a quick, satisfying, and nutritious dinner is a non-negotiable. That's where these Roasted Vegetable Enchiladas come in. They're not only incredibly flavorful but also incredibly versatile, allowing me to adapt them to whatever vegetables I have on hand. One of my favorite things about this recipe is how easily I can prep it ahead of time. I often roast the vegetables on the weekend and store them in the fridge, making a weeknight dinner a breeze. The vibrant colors of the roasted vegetables make this dish a feast for the eyes, as well as the stomach. It's a perfect example of how healthy eating doesn't have to be boring; in fact, it can be downright delicious!
The secret to truly amazing enchiladas, in my opinion, lies in the roasting process. Roasting the vegetables brings out their natural sweetness and intensifies their flavors in a way that simply sautéing can't match. I love the way the slight charring on the edges adds a beautiful depth of flavor. The combination of the tender, roasted vegetables, the creamy enchilada sauce, and the melted cheese is simply irresistible. My family always cleans their plates, and there's usually a quiet battle over the last few enchiladas. This recipe is a regular in our dinner rotation, and I'm confident it'll become a staple in yours too. The beauty of this dish is that it's adaptable; you can swap out vegetables depending on the season or what's on sale at the grocery store. Sometimes I add sweet potatoes or butternut squash for extra sweetness and richness. Other times, I use whatever peppers and onions are freshest at the market. It's a recipe that truly grows with you and your preferences.
Beyond the Dinner Table: This recipe isn't just for weeknight dinners. It's also perfect for potlucks, parties, or even a casual weekend lunch. The enchiladas can be assembled ahead of time and baked just before serving, making them an ideal make-ahead dish. I've taken them to countless gatherings, and they're always a huge hit. People are always surprised by how healthy and flavorful they are. The combination of the roasted vegetables and the rich enchilada sauce makes them a truly satisfying and crowd-pleasing dish. So, whether you're a busy professional, a stay-at-home mom, or simply someone who appreciates a quick and delicious meal, give these Roasted Vegetable Enchiladas a try. You won't be disappointed.
Tips and Tricks:
- Roast the vegetables ahead of time: This is a game-changer for busy weeknights. Roast them on the weekend and store them in an airtight container in the refrigerator for up to 3 days.
- Don't overcrowd the baking sheet: Make sure the vegetables are in a single layer for even roasting. If you need to, use two baking sheets.
- Use your favorite vegetables: Feel free to substitute your favorite vegetables. Broccoli, carrots, and bell peppers all work well in this recipe.
- Spice it up: If you like your food spicy, add a pinch of cayenne pepper or some chopped jalapeños to the vegetable mixture.
- Make it vegetarian: This recipe is already vegetarian, but you can make it vegan by using vegan cheese and enchilada sauce.
- Add some protein: For a heartier meal, add some cooked chicken, black beans, or lentils to the filling.
These Roasted Vegetable Enchiladas are more than just a recipe; they are a testament to the fact that healthy eating can be both convenient and incredibly delicious. They are a versatile, flavorful, and adaptable dish that will quickly become a staple in your kitchen. So go ahead, give them a try and let me know what you think!
