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
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.
Notes
- Add black beans or spinach for extra protein and fiber.
- Serve with guacamole, rice, or a green salad on the side.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting, Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 420
- Sugar: 8g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 17g
- Cholesterol: 40mg
