Vegetable Enchilada Recipe

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Roasted Vegetable Enchilada Photo

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!

Roasted Vegetable Enchiladas Photo

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!

Roasted Vegetable Enchiladas Photo

Vegetable Enchilada Recipe

Julia Mueller
This vegetable enchilada recipe makes for a healthy and hearty meal. Enjoy it tonight!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Cuisine Mexican
Servings 6 1 serving
Calories 436.92 kcal

Ingredients
  

  • 1 Pasilla Pepper sliced into strips
  • 1 pepper Red Bell Pepper sliced into strips
  • 1 Yellow Bell Pepper sliced into strips
  • 0.5 head, large (6-7″ dia) Cauliflower cut into 1/2-inch chunks
  • 1 small Sweet Potato peeled and cut into 1/2-inch cubes
  • 1 medium (2-1/2″ dia) Onion halved and sliced
  • 3 tablespoon Grapeseed Oil
  • 1.5 teaspoon Ground Cumin
  • 0.5 tsp Paprika
  • 0.5 tsp Garlic Powder
  • Salt
  • Black Pepper
  • 3 cup Salsa
  • 1 leaf Chard chopped
  • 12 Corn Tortilla halved
  • 8 oz Cheddar Cheese shredded
  • 8 ounce Monterrey Jack Cheese shredded

Instructions
 

  • Preheat the oven to 425°F.
  • 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.
  • 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.
  • Remove vegetables from the oven and reduce the oven heat to 350 degrees F.
  • Lightly coat a 8x8x2 or 9x9x2-inch square baking pan or casserole dish with olive oil (or cooking spray). In
  • 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.
  • Repeat this to make three layers. Your top layer will be roasted veggies with cheese on top.
  • 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.

Nutrition

Calories: 436.92kcalCarbohydrates: 17.42gProtein: 22.17gFat: 30gSaturated Fat: 13.33gSodium: 1017.33mgFiber: 4.58gSugar: 6.67g
Keyword Comfort Food, Dinners, Enchiladas, Healthy, Mexican, Roasted, Vegetables, Vegetarian
Tried this recipe?Let us know how it was!

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