If you’re searching for a hearty vegetarian dish that’s bursting with bold, colorful flavors, Roasted Vegetable Enchiladas will absolutely steal your heart—and your taste buds! Imagine a pan filled with sweetly caramelized vegetables, gooey cheese, and rich enchilada sauce, all snuggled inside soft tortillas and baked to bubbly perfection. It’s a meal that manages to be both comforting and exciting, and every bite feels like a celebration of fresh veggies with a cozy, spicy twist.

Roasted Vegetable Enchiladas Recipe - Recipe Image

Ingredients You’ll Need

The best part about Roasted Vegetable Enchiladas is how each ingredient brings something special to the table. From the sweetness of roasted peppers to the creamy bite of cheese, each component plays a role in creating a dish that’s eye-catching, satisfying, and absolutely delicious.

Olive oil: Helps veggies caramelize beautifully while adding richness to every bite.
Zucchini (1 medium, diced): Brings a soft texture and delicate sweetness that perfectly complements the spicier elements.
Red bell pepper (diced): Provides gorgeous pops of color and a sweet, zesty crunch.
Yellow bell pepper (diced): Adds mild sweetness and a splash of sunshine to your pan.
Red onion (small, diced): Becomes sweet and mellow when roasted, adding depth and juiciness.
Corn kernels (1 cup, fresh or frozen): Tiny bursts of sweetness and satisfying texture in every tortilla.
Chili powder (1 teaspoon): Gives just the right kick of gentle heat to keep things cozy and lively.
Ground cumin (1/2 teaspoon): Adds a subtle earthiness that makes these enchiladas distinctly Mexican-inspired.
Salt and black pepper: Essential for rounding out and enhancing all the other flavors.
Shredded Monterey Jack or cheddar cheese (2 cups): Melty, gooey, and just the right amount of indulgence for topping and filling.
Flour or corn tortillas (8 small): Cuddly wrappers that soak up sauce and hold all those delicious fillings together.
Red enchilada sauce (2 cups): The soul of the enchilada—choose your favorite for the ultimate flavor boost.
Fresh chopped cilantro (for garnish): Adds a bright, herbaceous finish to liven up each plate.

How to Make Roasted Vegetable Enchiladas

Step 1: Preheat and Prepare Your Baking Sheet

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. This little bit of prep ensures your veggies will roast evenly and won’t stick, so you get those lovely, caramelized edges without the cleanup stress.

Step 2: Season and Roast the Vegetables

In a big mixing bowl, toss the diced zucchini, both bell peppers, red onion, and corn together with the olive oil, chili powder, cumin, and a generous sprinkle of salt and black pepper. Spread this vibrant mixture out on your prepared baking sheet and slide it into the oven for about 20 to 25 minutes, stirring halfway through. The aim is tender-crisp veggies with hints of sweetness and little caramelized bits—it’s the foundation of these Roasted Vegetable Enchiladas!

Step 3: Prep Your Baking Dish

Once your veggies are roasted to perfection, reduce your oven temperature to 375°F (190°C). Spread about 1/2 cup of enchilada sauce over the bottom of a 9×13-inch baking dish. This sauce forms a tasty cushion that keeps the enchiladas from sticking, while also infusing the bottoms with even more flavor.

Step 4: Fill and Roll the Enchiladas

Now comes the fun part—assembly! Lay out each tortilla, add a generous spoonful of your roasted vegetable mixture, and sprinkle with some cheese. Roll up snugly and nestle each one seam-side down in the saucy baking dish, packing them together so they stay cozy and don’t unravel.

Step 5: Top and Bake

Pour the rest of your enchilada sauce evenly over the rolled tortillas, making sure every inch is covered. Sprinkle with the remaining cheese for that irresistible bubbling, golden finish. Cover with foil and bake for 20 minutes, then remove the foil and give it another 10 minutes uncovered so everything gets beautifully melty and slightly golden around the edges.

Step 6: Garnish and Serve

Let your Roasted Vegetable Enchiladas sit for a few minutes (if you can resist!). Then shower them with a handful of fresh chopped cilantro. The herbs add a pop of color and a zesty, fresh aroma that ties the whole dish together.

How to Serve Roasted Vegetable Enchiladas

Garnishes

When it comes to finishing touches, a sprinkle of chopped fresh cilantro is classic and bright. You can also add dollops of creamy avocado, a squeeze of lime, or a swirl of sour cream for even more decadence and vibrancy, making these Roasted Vegetable Enchiladas feel like a restaurant-worthy treat right at home.

Side Dishes

Round out your meal with a plate of fluffy rice, a vibrant corn salad, or a pile of crisp greens tossed lightly in vinaigrette. These sides complement the tangy flavors and gooey texture of the enchiladas, creating a balanced and satisfying dinner spread.

Creative Ways to Present

For a party or family dinner, try arranging the enchiladas in individual baking dishes for stylish single servings. Garnish with extra cheese and colorful veggies on top, or scatter sliced jalapeños for a little heat. You can even serve them sliced diagonally on a platter for a fun, shareable appetizer at your next get-together.

Make Ahead and Storage

Storing Leftovers

Once cool, cover your Roasted Vegetable Enchiladas tightly or transfer them to an airtight container. They’ll keep well in the fridge for up to 3 days, making them a fantastic lunch or quick dinner option the next day—just reheat and enjoy!

Freezing

For longer-term storage, you can freeze the enchiladas before baking. Assemble everything in a freezer-safe dish, cover tightly, and freeze. When ready, simply thaw in the fridge overnight and bake as directed, adding a few extra minutes as needed until fully hot and bubbly.

Reheating

To reheat, place individual servings or the whole tray (covered with foil) in a 350°F oven until warmed through—usually about 15-20 minutes. For quick single portions, the microwave works too: just cover and heat in 30-second bursts until hot and melty.

FAQs

Can I add beans or other vegetables to my Roasted Vegetable Enchiladas?

Absolutely! Black beans, spinach, or even some sweet potato make delicious additions for extra protein, fiber, and color. Just toss them in with your roasted veggies before rolling up the enchiladas.

What kind of tortillas work best for this recipe?

Flour tortillas are soft and pliable, perfect for holding generous fillings. Corn tortillas offer an earthier flavor and a more traditional taste—either works beautifully, so use your favorite or try a blend!

Can I make these enchiladas vegan?

Definitely! Swap the dairy cheese for your favorite plant-based alternative, and double-check that your enchilada sauce is dairy-free. The roasted vegetables are already vegan and full of flavor.

Is there a way to make Roasted Vegetable Enchiladas less spicy?

For a milder version, use a mild enchilada sauce and reduce the chili powder, or skip it entirely. The cheese and veggies shine on their own, so you won’t lose any deliciousness!

How do I avoid soggy enchiladas?

Make sure to roast your vegetables until they’re nicely caramelized and not watery. Also, don’t over-saturate the tortillas with sauce—just enough to coat is perfect for a satisfying texture.

Final Thoughts

There’s something magical about pulling a bubbling pan of Roasted Vegetable Enchiladas out of the oven and sharing it with people you love. I hope you’ll give this recipe a try and make it your own—maybe even turning it into a new favorite in your home, just like it is in mine!

Roasted Vegetable Enchiladas Recipe

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4.8 from 25 reviews

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

These Roasted Vegetable Enchiladas are a delicious vegetarian dish packed with flavor. Colorful roasted vegetables wrapped in tortillas, smothered in enchilada sauce, and baked with gooey cheese until bubbly. A satisfying and wholesome meal for any day of the week!

Ingredients

Scale

Roasted Vegetables:

2 tablespoons olive oil
1 medium zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 small red onion, diced
1 cup corn kernels (fresh or frozen)
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and black pepper to taste

Enchiladas:

2 cups shredded Monterey Jack or cheddar cheese
8 small flour or corn tortillas
2 cups red enchilada sauce
Fresh chopped cilantro for garnish

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Instructions

Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roast Vegetables: Toss zucchini, bell peppers, onion, and corn with oil, spices, salt, and pepper. Roast for 20-25 minutes until tender.
Prepare Enchiladas: Lower oven temperature to 375°F (190°C). Fill tortillas with vegetables and cheese, roll up, and place in a baking dish.
Bake: Pour enchilada sauce over the tortillas, sprinkle with cheese, cover with foil, and bake for 20 minutes. Uncover and bake for an additional 10 minutes until cheese is melted.
Finish: Let rest, garnish with cilantro, and serve hot.