ROASTED VEGETABLE ENCHILADAS
Categories Bean Mushroom Pepper Vegetable High Fiber Wheat/Gluten-Free Lunch Healthy Vegan Tortillas
Yield 12 6-inch enchiladas
Number Of Ingredients 22
Steps:
- Preheat oven to 425-F Sauce: Roast poblano over flame, turning frequently, until evenly charred. Put in paper bag or deep bowl, covered, to steam for 10 minutes. Meanwhile, heat 2 tsp oil in med saucepan over med heat. add yellow onion, garlic, 1 tsp salt, cumin, chili powder, paprika, and chipotle. Cook 5 minutes, stirring, until vegetables are softened. Remove from heat. Peel pepper, trash stem and seeds. Chop. Add to sauce pan along with tomatoes, broth, and cilantro. Return to med heat and cover. Cook at a steady simmer for 10 -15 minutes until tomatoes are broken down and liquid reduces slightly. Puree in blender. CAREFUL WITH HOT LIQUIDS IN BLENDER! Filling: While sauce simmers, place bell peppers, mushrooms, and red onion on a rimmed baking sheet, single layer. Drizzle with 4 1/2 tsp olive oil and sprinkle with S&P. Roast until veggies are tender and brown in spots, stir half way in, should take about 15 minutes. move to large bowl and stir in beans. Reduce oven temp to 375-F. Assembly: Spread 1/2 cup of sauce in 9x13 baking dish. Place skillet over med heat. toast tortilla for 10-15 seconds per side, less if pan get too hot. Spread 1/3 cup of filling and 1 tbsp sauce down the middle of the tortilla and roll it up. Put them seam side down in the baking dish until all 12 are lined in the dish. Spread remaining sauce over the tops. Bake uncovered until hot through, 15 minutes or so. Garnish with fresh tomato dice and cilantro sprig if you wish. serves 6 people, 2 enchiladas each
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Sambulo Mtambo
[email protected]I'm not a fan of roasted vegetables, but I really enjoyed these enchiladas. The sauce was creamy and flavorful and the vegetables were cooked perfectly.
Xolani Fihla
[email protected]These enchiladas were delicious! I will definitely be making them again.
Andy Oquinn
[email protected]I made these enchiladas for a potluck and they were a huge hit! Everyone loved them.
Arthur Recio
[email protected]These enchiladas were a great way to get my kids to eat their vegetables. They loved the roasted vegetables and the creamy sauce.
Shakil Boss
[email protected]I'm not a vegetarian, but I really enjoyed these roasted vegetable enchiladas. The vegetables were roasted to perfection and the sauce was creamy and flavorful.
Yadav Ranjit
[email protected]These enchiladas were so easy to make and they turned out great! I will definitely be making them again.
FF STAR YT
[email protected]I made these enchiladas for a party and they were a huge hit! Everyone loved them. I will definitely be making them again.
MD SHAGGAD ELETONIC
[email protected]These enchiladas were amazing! The roasted vegetables were perfectly cooked and the sauce was creamy and flavorful. I will definitely be making these again and again.
NABEEL BADSHAH
[email protected]The enchiladas were good, but the sauce was a bit too runny for my taste. I think I would have liked it better if it had been thicker.
The Alayya Collegiate
[email protected]These enchiladas were a bit bland for my taste. I think I would have liked them better if I had added more spices to the roasted vegetables.
Saddique Kamal
[email protected]I wasn't sure how these would turn out, but I was pleasantly surprised! The roasted vegetables were tender and flavorful, and the sauce was creamy and cheesy. I will definitely be making these again.
Domino Effect
[email protected]These enchiladas were easy to make and turned out great! The roasted vegetables added a nice smoky flavor and the sauce was creamy and flavorful. I would definitely recommend this recipe.
Ice Cream
[email protected]I made these enchiladas last night and they were delicious! I used a variety of roasted vegetables, including zucchini, squash, bell peppers, and mushrooms. The sauce was also very good. I will definitely be making these again.
Imad Rahman
[email protected]These roasted vegetable enchiladas were a hit with my family! The veggies were perfectly roasted and the enchilada sauce was flavorful and creamy. I will definitely be making these again.