This vegetable enchilada recipe makes for a healthy and hearty meal. Enjoy it tonight!
We roast. We layer. We conquer!
Look at how fun vegetables can be! All bright and cheerful, sandwiched between corn tortillas, salsa, and cheese! The vegetables are out of the crisper and they want to play… In your enchiladas!
One of my favorite ways of preparing vegetables is roasting them. The flavor seems to deepen when they are baked in the oven and the health benefit to roasted veggies is definitely something to write home about!
I adapted this recipe from one of my fellow Food Fanatics, Natalie Perry. The recipe for Stacked Roasted Enchiladas was very well-received by Natalie’s followers, so I knew I had to try it.
I love that you get all the amazing flavors of enchiladas, but without the work that is need for the traditional rolled dish. It makes dinner so much easier, especially if you pre-roast the veggies!
The recipe is packed full of nutritious vegetables and is a healthier version of a delicious comforting meal. My changes to Natalie’s version were minor – I simply added more cheese, tortillas and salsa. Sticking with the original version is recommended for a less calorie-dense meal.
While baking this dish, your house fills with a most delicious bell pepper scented fiesta. From oven to mouth, the texture and flavor of the Roasted Vegetable Enchiladas is pure bliss to be enjoyed by the whole family.
One square of Roasted Vegetable Enchiladas is enough to fill you right up, so while this can be served as a side dish, it is definitely filling enough to serve as an entrée as well. Of course, you can adapt this meal to include any of your favorite vegetables, or even use this as inspiration to put your leftovers to use.
If you want to be really slick, you can make your corn tortillas and salsa homemade. Happy enchilada-ing!
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