Roasted Vegetable Enchiladas
These delicious roasted vegetable enchiladas are filled with a medley of colorful veggies and topped with a flavorful enchilada sauce and melted cheese.
Ingredients - Serves 6
- Fresh cilantro - For garnish
- Salt and pepper - To taste
- Chili powder - 1 teaspoon
- Cumin - 1 teaspoon
- Olive oil - 2 tablespoons
- Shredded cheese (mexican blend) - 2 cups
- Enchilada sauce - 2 cups
- Corn tortillas - 12
- Red onion - 1, sliced
- Yellow squash - 1, sliced
- Zucchini - 1, sliced
- Bell peppers - 2, sliced
Let's Get Started
- Preheat the oven to 400°F (200°C).
- In a large baking sheet, toss the sliced bell peppers, zucchini, yellow squash, and red onion with olive oil, cumin, chili powder, salt, and pepper.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly charred.
- Reduce the oven temperature to 350°F (180°C).
- In a separate baking dish, spread a thin layer of enchilada sauce.
- Place a corn tortilla on a flat surface and spoon some roasted vegetables onto the center. Roll the tortilla tightly and place it seam-side down in the baking dish.
- Repeat this process with the remaining tortillas and roasted vegetables.
- Pour the remaining enchilada sauce over the rolled tortillas, making sure they are fully covered.
- Sprinkle the shredded cheese evenly over the top.
- Bake in the oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Calories: 350
- Fat: 12g
- Carbs: 45g
- Protein: 10g
- Sodium: 800mg
- Sugar: 8g