The Best Thing About These Tasty, Roasted Vegetable Enchiladas Is That You Can Customize Them Any Way You Want!
Imagine what could happen if Meatless Monday and Taco Tuesday got together
and created something new! You might find yourself with a steaming plate of
Roasted Vegetable Enchiladas. These tasty creations are packed full of
heart-healthy black beans, your favorite vegetables, mounds of cheese, and
whole grains. What more could you want from a soul-satisfying meal?
Roasted Vegetable Enchiladas may quickly become your family’s favorite new
choice for weekday dinners. Here’s a hint to remember – you can double or
triple the recipe and freeze them for later. These satisfying enchiladas taste
even better the next day, so you will always want to ensure you have enough
leftovers for additional meals.
Why They’re So Good For Families
As a mom of kids with very different tastes in food, especially veggies, I always
had to think of clever ways to disguise what I was serving. Roasted Vegetable
Enchiladas provided the canvas for me to create spectacular works of culinary
art – and they never suspected all the vegetables they were eating. How did I
accomplish that? Why plenty of cheese – of course!
Under all that sauce and cheese was a treasure trove of vegetables in every
hue. As you can see in the ingredient list below, some of my favorite options
include zucchini, red bell pepper, red onion, sweet potato, cauliflower, and
mushrooms. You can use these or any other vegetables your family enjoys. Good
options include broccoli, green beans, corn, eggplant, and asparagus – plus, I like to
sneak some spinach into mine from time to time.
Flour vs. Corn: The Big Debate
Most people automatically think of corn tortillas when they hear the word enchiladas. While it is true that many enchiladas begin with soft corn tortillas, you can also use flour tortillas in this recipe. I have found that my children prefer the tenderness of flour tortillas. I prefer corn, so I always make two trays of enchiladas – one flour and one corn. By the way, if you can sneak in whole wheat tortillas rather than plain white flour ones, all the better.
If you do decide to use corn tortillas, they will likely be smaller than the whole wheat ones, so you may need more than 8 if you make a single recipe, as shown below. I have even tried this with almond flour tortillas, and that also worked well.
How to Make Ahead and Store
Roasted Vegetable Enchiladas are easy to make ahead of time. You can roast your vegetables in advance and store them in the refrigerator until you’re ready to prepare the enchiladas. You can also fill and roll your enchiladas, place them in the casserole dish, cover them with sauce and cheese, and put them in the refrigerator until you are ready to bake them the next day. Finally, you can go all the way and complete every step of the preparation and cooking process. Then, store your Roasted Vegetable Enchiladas in the refrigerator for a few days. As mentioned earlier, they also freeze well.
Serving Suggestions
One of my family’s favorite side dishes with Roasted Vegetable Enchiladas is this Esquites Recipe for Elote Salad. If you have a corn-lover in the house, give it a try.
Now that you have gotten your kids (or yourself) to load up on veggies, it is time for a reward. Nothing is better to finish any meal than a heaped plate of brownies. Packed full of decadent dark chocolate chips, this Best Brownie recipe makes a great bribe when you need it to convince someone to eat their vegetables.
Roasted Vegetable Enchiladas
Ingredients
- 1 small zucchini or yellow squash cut into 1/2-inch pieces
- 1 red bell pepper cut into 1/2-inch pieces
- 1 small red onion roughly chopped
- 1 small sweet potato cut into 1/2-inch pieces
- 1 small head cauliflower cut into small florets
- 8 ounces baby bella mushrooms quartered
- 2 tablespoons olive oil
- Fine sea salt to taste
- Freshly-ground black pepper to taste
- 1 1/2 cups red enchilada sauce homemade or store-bought
- 8 whole wheat tortillas
- 1 15-ounce can black beans, rinsed and drained
- 3 cups Mexican-blend shredded cheese
- Fresh cilantro for garnish
- Avocado sliced, for garnish
- Mexican crema or crumbled cotija cheese for garnish
Instructions
- Preheat your oven to 400°F for the roasting magic to begin.
- Combine the zucchini, bell pepper, red onion, sweet potato, cauliflower, and mushrooms on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat and spread out evenly. Roast for 30 minutes until tender and slightly caramelized.
- Lower the oven temperature to 350°F. Spread 1/2 cup enchilada sauce in the bottom of a 9 x 13-inch baking dish. Reserve 1 cup of cheese for topping later.
- Assemble the enchiladas by laying out a tortilla, spreading 2 tablespoons of sauce, and adding a portion of roasted veggies, black beans, and cheese. Roll it up and place seam-side-down in the dish. Repeat with the rest.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the reserved cheese. Bake for 20 minutes until the cheese is melted and bubbly.
- Serve the enchiladas hot, garnished with cilantro, avocado, and a dollop of Mexican crema or a sprinkle of cotija cheese.
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