Best 4 Roasted Vegetable Enchiladas Recipes

EASY MASHED POTATO AND ROASTED VEGETABLE ENCHILADAS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large mixing bowl, combine broccoli, mushrooms, zucchini, and carrots. Drizzle the vegetables with olive oil, and season with salt and pepper. Spread vegetables in a single layer in a shallow baking dish. Roast vegetables in the preheated oven for 30 to 40 minutes; stir halfway through their cooking time. When finished cooking, remove from the oven, and reduce oven temperature to 350 degrees F (175 degrees C).
• Bring water, milk, and butter to a boil in a large pot. Remove the pot from heat, and mix in the mashed potato flakes. Let stand two minutes, then stir the mashed potatoes with a fork until they are smooth. Stir in roasted vegetables.
• In a dry, nonstick skillet over medium heat, quickly heat each tortilla on both sides to make pliable. Dip the tortillas in enchilada sauce. Put a large spoonful (approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center of each tortilla. Top mixture with about 1 to 2 tablespoons cheese, and roll tortillas. Place seam-side down in a 9x13 inch baking dish. Pour extra sauce over top, and sprinkle with remaining cheese.
• Bake at 350 degrees F (175 degrees C) for approximately 20 to 30 minutes, or until the enchiladas are heated through.

STACKED ROASTED VEGETABLE ENCHILADAS

Steps:

• Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
• Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.
• Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. 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 spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.
• Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.
• Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.

ROASTED VEGETABLE STACKED ENCHILADAS

Steps:

• 1. Preheat the oven to 400 degrees F. Place red pepper, zucchini, yellow squash, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F. 2. Grease an 8x8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, jalapeño, and cilantro. Stir and season with salt and pepper. 3. Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut the tortillas to make them fit. Top with 1/3 of the vegetable/bean mixture and 1/3 of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan. 4. Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.

ROASTED VEGETABLE ENCHILADAS

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