Vegetable Enchilada Recipe

This vegetable enchilada recipe makes for a healthy and hearty meal. Enjoy it tonight!

Ingredients

  • 1 pasilla pepper, sliced into strips
  • 1 red bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 1/2 head cauliflower, cut into 1/2-inch chunks
  • 1 small sweet potato, peeled and cut into 1/2-inch cubes
  • 1 medium onion, halved and sliced
  • 3 tablespoons grapeseed oil
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • salt
  • black pepper
  • 3 cups salsa
  • 1 leaf chard, chopped
  • 12 corn tortillas, halved
  • 8 ounces cheddar cheese, shredded
  • 8 ounces monterey jack cheese, shredded

Directions

  1. Preheat the oven to 425°F.
  2. Add all chopped vegetables to a large mixing bowl. Pour the grapeseed oil, cumin, paprika, salt and pepper over them. Using your hands, mix the vegetables so that they are all coated.
  3. Line two baking sheets with parchment paper and spread out the vegetables. Bake them in the oven for 30 minutes or until they are tender and slightly browned. You can stir around the vegetables half-way through to ensure they roast evenly.
  4. Remove vegetables from the oven and reduce the oven heat to 350 degrees F.
  5. Lightly coat a 8x8x2 or 9x9x2-inch square baking pan or casserole dish with olive oil (or cooking spray). In
  6. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of chard (or spinach), 1/3 of the cheese and 1/3 of the salsa.
  7. Repeat this to make three layers. Your top layer will be roasted veggies with cheese on top.
  8. Bake on the center rack for 25 to 30 minutes. Remove from the oven and allow dish to cool 10 minutes before cutting large portions.

Serve with plain Greek yogurt (or sour cream), cilantro, green onion, and/or avocado.

Notes

Two handfuls of baby spinach may be substituted for the chard leaf.

Roasted Vegetable Enchiladas Photo

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Rating: 3.6 / 5.0 (31 Votes)
Published:
Modified:
Author:
Cooking Method:
Roasted
Cuisine:
Mexican
Category:
Dinners
Tags:
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Related Recipes:
Vegetarian Recipes, Dinner Recipes, Vegetable Recipes, Healthy Recipes, Roasted Recipes, Mexican Recipes, Enchilada Recipes, Comfort Food Recipes
Recipe Yields:
6 servings
Prep Time:
Cook Time:
Total Time:
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Nutrition Facts

Serving Size 1 serving
Servings Per Recipe 6

Amount Per Serving
Calories from Fat 240
Calories 437

% Daily Value*
46%
Total Fat 30g
67%
  Saturated Fat 13g
42%
Sodium 1017mg
6%
Total Carbohydrate 17g
6%
  Dietary Fiber 5g
  Sugars 7g
44%
Protein 22g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.

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    2 Comments New Comment Subscribe

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    Recipe mentions 3 cups of salsa. Is it used in all the layers, or just at the beginning as a base layer?

    Julia-mueller
    theroastedroot.net @ JanetS

    Hi Janet, thanks so much for your interest and sorry my instructions weren't more specific - you use the salsa in all of the layers just like you would use pasta sauce in lasagna. I put a little salsa on the bottom so that the tortillas don't stick and then distribute the rest of it throughout the layers. Thanks again and let us know when you try the recipe! :)




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