What vegetables work best for roasted vegetable enchiladas?

The best vegetables for roasted vegetable enchiladas are those that roast well and develop deep flavors, such as bell peppers, zucchini, red onions, sweet potatoes, and mushrooms. Roasting these vegetables caramelizes their natural sugars, adding sweetness and a smoky taste that complements the enchilada sauce. Make sure to cut the vegetables into even pieces for uniform cooking and roast them until they are tender but not mushy, typically around 20-25 minutes at 400°F (200°C).

Can I make roasted vegetable enchiladas gluten-free?

Yes, roasted vegetable enchiladas can easily be made gluten-free by using corn tortillas instead of flour tortillas. Be sure to check that your enchilada sauce and any additional ingredients, like cheese or seasoning blends, are also gluten-free. Corn tortillas provide a more traditional flavor and texture and work well for rolling with the roasted vegetables and cheese filling.

How do I prevent my enchiladas from becoming soggy?

To keep enchiladas from becoming soggy, lightly toast or warm your tortillas before assembling to help them hold moisture. Also, avoid overloading the enchiladas with sauce—use just enough to cover them without soaking. Roasting the vegetables until tender but not watery reduces excess moisture, and baking the rolled enchiladas uncovered or with foil loosely tented allows excess steam to escape, preserving the tortillas’ texture.

What type of cheese is best for roasted vegetable enchiladas?

A good cheese for roasted vegetable enchiladas melts well and complements the smoky, savory flavors of the vegetables. Popular choices include shredded Monterey Jack, Chihuahua, and Oaxaca cheese. For a sharper taste, you can mix in some cheddar. Using a combination of cheeses can add depth to the filling and topping. Sprinkle cheese on top before baking to create a golden, bubbly crust.

Can roasted vegetable enchiladas be made ahead and frozen?

Yes, roasted vegetable enchiladas freeze well and are a convenient make-ahead meal. Assemble the enchiladas without baking, then cover the dish tightly with plastic wrap and foil before freezing. When ready to eat, bake directly from frozen, adding extra baking time—usually about 15-20 minutes longer than the original recipe time—to ensure they are heated through. This method helps preserve flavor and texture while providing a quick, wholesome dinner option.

Roasted Vegetable Enchiladas Recipe With Bold Spices 2024

Name: Roasted Vegetable Enchiladas
Prep time: 1 h
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
Ingredients: – 1 small zucchini or yellow squash cut into half-inch pieces; – 1 red bell pepper cut into half-inch pieces; – 1 small red onion roughly chopped; – 1 small sweet potato cut into half-inch pieces; – 1 small head of cauliflower cut into small florets; – 8 ounces quartered baby bella mushrooms; – 2 tablespoons olive oil; – 1 teaspoon fine sea salt; – 1/2 teaspoon freshly ground black pepper; – 2 cups red enchilada sauce; – 8 whole wheat tortillas; – 1 can (15 ounces) black beans rinsed and drained; – 2 cups Mexican-blend shredded cheese; – Fresh cilantro to taste; – 1 avocado sliced; – Mexican crema to taste; – Crumbled cotija cheese to taste

Description

🌶️ Enjoy Roasted Vegetable Enchiladas that are bursting with vibrant flavors and wholesome ingredients.
🥑 This vegetarian meal is packed with nutritious roasted veggies and seasoned with flavorful spices for a satisfying dinner option.

Ingredients

– 1 small zucchini or yellow squash cut into half-inch pieces

– 1 red bell pepper cut into half-inch pieces

– 1 small red onion roughly chopped

– 1 small sweet potato cut into half-inch pieces

– 1 small head of cauliflower cut into small florets

– 8 ounces quartered baby bella mushrooms

– 2 tablespoons olive oil

– 1 teaspoon fine sea salt

– 1/2 teaspoon freshly ground black pepper

– 2 cups red enchilada sauce

– 8 whole wheat tortillas

– 1 can (15 ounces) black beans rinsed and drained

– 2 cups Mexican-blend shredded cheese

– Fresh cilantro to taste

– 1 avocado sliced

– Mexican crema to taste

– Crumbled cotija cheese to taste

Instructions

1-Preheat your oven to 400°F (200°C): Wash and chop the mixed vegetables into bite-sized pieces for even roasting.

2-Toss the chopped vegetables with olive oil, salt, and pepper: Spread them on a baking sheet and roast for 20-25 minutes until tender and slightly charred.

3-Warm the tortillas in the oven or microwave to make them easy to roll.

4-Spread a thin layer of enchilada sauce on the bottom of a baking dish to keep everything from sticking.

5-Place a few spoonfuls of roasted vegetables and black beans on each tortilla, add cheese if using, roll them up, and arrange seam-side down in the dish.

6-Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with extra cheese.

7-Bake at 375°F (190°C) for 15-20 minutes until heated through and the cheese is melted. Serve hot with optional garnishes.

Notes

🌱 Roast vegetables until caramelized for enhanced flavors.
🌽 Warm tortillas before rolling to prevent cracking.
🧀 Customize toppings with your favorite garnishes like crema, avocado, or cheese for extra richness.

Prep Time: 15 minutes
Roasting and baking time: 45 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Roasting and Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 enchilada

Keywords: Roasted Vegetable Enchiladas, Vegetarian Enchiladas, Mexican Enchiladas, Healthy Enchiladas