Best 2 Roasted Vegetable Stacked Enchiladas Recipes

Welcome to a culinary journey where roasted vegetables take center stage in a symphony of flavors and textures. Our roasted vegetable stacked enchiladas are a delightful fusion of vibrant veggies, tangy sauces, and gooey cheese, all harmoniously layered in a medley of tortillas. This delectable dish is a vegetarian's delight, offering a hearty and satisfying meal packed with the goodness of nature's bounty.

Our recipe features a medley of roasted vegetables including sweet bell peppers, crisp zucchini, earthy mushrooms, and tender broccoli, all kissed by the warmth of the oven until they reach a tender-crisp perfection. The roasted vegetables are then nestled between layers of soft tortillas, generously smothered in a flavorful enchilada sauce that strikes a perfect balance between tangy and savory. Each enchilada is then topped with a generous helping of melted cheese, creating a gooey and irresistible golden crust.

To tantalize your taste buds even further, we offer a variety of tantalizing enchilada sauce options to complement the roasted vegetables. Choose from a classic red enchilada sauce with its robust and slightly spicy flavor, a creamy and tangy tomatillo sauce with a hint of smokiness, or a zesty green enchilada sauce that delivers a refreshing burst of flavors.

Whether you prefer the classic combination of roasted vegetables and red enchilada sauce, or you're adventurous enough to try the unique pairing of roasted vegetables with tomatillo or green sauce, our roasted vegetable stacked enchiladas are sure to satisfy your cravings and leave you wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

STACKED ROASTED VEGETABLE ENCHILADAS

Stacked Roasted Vegetable Enchiladas image

This is a very versatile recipe from Perry's Plate. Feel free to switch out the vegetables or cheese for those you like, add some beans or shredded chicken if your family is particularly carnivorous, or even use flour tortillas if you don't have (or like) corn. If you don't like spicy, make sure to use mild salsa since there is a lot of it.

Provided by sofie-a-toast

Categories One Dish Meal

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 poblano chile, cut into matchsticks
2 red bell peppers, cut into matchsticks
1/2 head cauliflower, cut into 1/2-inch chunks
1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 medium onion, halved and slivered
1 cup corn kernel (fresh or frozen)
3 tablespoons heat-safe oil (like grapeseed or coconut)
1 1/2 teaspoons ground cumin
2 garlic cloves, minced
salt and black pepper
1/2 cup chopped fresh cilantro
2 cups salsa or 2 cups pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
9 -10 corn tortillas, halved
2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
sour cream
thinly sliced scallion, for garnish, if desired

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

ROASTED VEGETABLE STACKED ENCHILADAS image

Categories Vegetable

Number Of Ingredients 16

Ingredients

1 large red pepper, chopped, seeds removed
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 large onion, chopped
1 tablespoon olive oil
Salt and pepper
1 can black beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon chili powder
2 garlic cloves, minced
1 jalapeño, minced
1/2 cup chopped fresh cilantro
Salt and pepper, to taste
2 cups red enchilada sauce
9-10 small corn tortillas
2 cups shredded Monterey Jack cheese

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.

Tips:

Select firm vegetables: Choose vegetables that can withstand roasting without becoming mushy, such as broccoli, carrots, bell peppers, and zucchini.

Roast vegetables until tender: Make sure to roast the vegetables until they are tender but still have a slight bite to them. Overcooked vegetables will become mushy and lose their flavor.

Use a variety of spices: Don't be afraid to experiment with different spices to flavor your roasted vegetables. Some good options include cumin, chili powder, paprika, and garlic powder.

Make sure your tortillas are warm and pliable: Warm tortillas will be easier to roll and less likely to crack. You can warm them in the microwave, oven, or on a skillet.

Don't overload the tortillas: Be careful not to overload the tortillas with too many fillings. Otherwise, they will be difficult to roll and may fall apart.

Bake the enchiladas until the cheese is melted and bubbly: This will take about 20-25 minutes. Keep an eye on the enchiladas so that they don't overcook.

Conclusion:

Roasted vegetable stacked enchiladas are a delicious and easy-to-make meal that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying dish that the whole family will love. So next time you're looking for a new recipe to try, give roasted vegetable stacked enchiladas a try. You won't be disappointed!

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