Roasted Vegetable Enchiladas

April 4, 2013 by Ali

Roasted Vegetable Enchiladas | gimmesomeoven.com

Confession time.

For the first twenty years of my life, I was passionately anti-vegetable.

Sure, like most kids, I would happily eat any kind of potatoes, carrots and celery on occasion. But nearly everything else — tomatoes, peppers, squash, zucchini, mushrooms, cauliflower, asparagus, or basically anything else that was actually good for you — was out of the question. As I would say with a flip of my 17-year-old hair, “conversation closed.”

But when I was in my early twenties, there was one simple word I learned that was a game changer: ROASTING.

Holy moly. The first time I walked into a friend’s house and was met with the overwhelmingly yummy smell coming from whatever she was roasting in the oven, I didn’t care what the ingredients were — I was sold.

A decade later, I still roast a big pan of veggies nearly every week, and count it as one of the best possible treats (and smells!) that comes from my kitchen. I’ll eat them as my meal, serve them as a side, toss them in some soups or quesadillas, or whatever might sound good. Can’t get enough!

So for something different last week, I decided to combined a big pan of roasted veggies with some tortillas, black beans, cheese and some leftover homemade enchilada sauce I had (after making these chicken enchilada cups). And voila — these Roasted Vegetable Enchiladas were born. So simple, so flavorful, and SO good.

Definitely a perfect way to catch up on all those veggies I missed for the first half of my life! ;)

Roasted Vegetable Enchiladas | gimmesomeoven.com

Roasted Vegetable Enchiladas

Prep Time: 20 minutes

Cook Time: 50 minutes

Yield: About 8 large enchiladas

Ingredients

  • 1 yellow squash, cut into 1/2-inch pieces
  • 1 red pepper, cut into 1/2-inch pieces
  • 1 medium red onion, roughly chopped
  • 1 medium sweet potato, cut into 1/2-inch pieces
  • 1 small head broccoli, roughly chopped
  • 1 small head cauliflower, roughly chopped
  • 1 (8 oz.) container button mushrooms, halved or quartered
  • 2 Tbsp. olive oil
  • salt and black pepper
  • 8 tortillas (use whichever kind you'd like)
  • 1 1/2 cups red enchilada sauce, homemade or store-bought
  • 2 cans black beans, drained and rinsed
  • 2 cups Mexican shredded cheese
  • optional garnishes: fresh cilantro, chopped avocado, pico de gallo, sour cream

Method

Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil.

In a large bowl, toss together the yellow squash, red pepper, red onion, sweet potato, broccoli, cauliflower, mushrooms and olive oil until evenly mixed. Season generously with salt and black pepper. Spread the mixture out evenly onto the covered baking sheet. (Vegetables should be mostly in a single layer. If your baking sheet is small, you may need to spread these out over two baking sheets.)

Bake for 30 minutes, or until the edges of the vegetables begin to crisp and they are tender. Remove and set aside to cool. Reduce oven heat to 350 degrees.

Meanwhile, prepare your enchilada assembly line. Lay a tortilla on a flat work surface, then spread the top of it with a generous few tablespoons of enchilada sauce. Sprinkle down the center with black beans, shredded cheese, and then lots of roasted veggies. Roll the tortilla up to close, then place it seam-side-down in a greased 9x13-inch baking dish. Repeat with remaining ingredients. Then spread any remaining enchilada sauce on top of the enchiladas in the dish.

Bake at 350 degrees for 20 minutes. Then remove dish and sprinkle extra cheese on top, and bake for 5-10 minutes more until the cheese has melted and the tortillas begin to brown slightly around the edges. Remove from oven and serve immediately, with garnishes if desired.

*To make these vegan, omit the cheese and use a vegan enchilada sauce. (In my homemade red enchilada sauce recipe, just replace the chicken stock with vegetable stock.)

(c) 2013 Gimme Some Oven. All rights reserved.

Roasted Vegetable Enchiladas | gimmesomeoven.com

Roasted Vegetable Enchiladas | gimmesomeoven.com

Roasted Vegetable Enchiladas | gimmesomeoven.com

Roasted Vegetable Enchiladas | gimmesomeoven.com

Roasted Vegetable Enchiladas | gimmesomeoven.com

Roasted Vegetable Enchiladas | gimmesomeoven.com


Roasted Vegetable Enchiladas | gimmesomeoven.com

Roasted Vegetable Enchiladas | gimmesomeoven.com

Roasted Vegetable Enchiladas | gimmesomeoven.com

 

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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34 thoughts on “Roasted Vegetable Enchiladas

  1. I used this recipe the other night, substituted a couple veggies for what I had and they were amazing!!!! Thank you!

    - Sarah Sotelo

  2. I want these for dinner tonight!!

    - Aggie

  3. Roasted vegetables are my favorite – what a great idea to put them in an enchilada! Yum!

    - Marly

  4. I love roasted vegetables so much, and enchiladas! This looks fantastic :)

    - Nutmeg Nanny

  5. Roasted veggies are so delicious and this is so gorgeous!

    - Miss @ Miss in the Kitchen

  6. My dear, I’m still fighting with it. I want to love them, but somehow fruits win. But roasted vegetables are better. Much sweeter. Beautiful recipe.

    - Marta @ What should I eat for breakfast today

  7. Okay, these look amazing. I’m going to crave these until I make them…which I’ll be doing in the near future. They look wonderful!

    - Jennie @themessybakerblog

  8. oh my goodness, the more I get to know you the more I am convinced that we are the same person. I never even ate broccoli until Cade and I were getting married! What was wrong with me?!

    - carrian

  9. Love these and will be making them soon. Roasted vegetables give such a nice flavor to anything! Thanks for sharing. :)

    - Sally @ gooddinnermom.com

  10. Roasting makes all the difference, doesn’t it? Gorgeous!!

    - Sommer@ASpicyPerspective

  11. I love everything about these enchiladas!!

    - Suzanne

  12. Roasted Veggies have been my best friend in college – it’s probably the healthiest “snack” I ever make heehee. Now I can put them in enchiladas??? Ali this is BRILLIANT :D

    - Jess @ On Sugar Mountain

  13. I agree, roasting is a total game-changer! I rarely make my veggies any other way :) These enchiladas sound amazing, they’d be a great lunch during the week!

    - Tracey

  14. I am a sucker for roasted veggies too!

    - Paula - bell'alimento

  15. I know what I’m making this weekend. This meal looks fantastic. I’m such fan of roasted vegetables. Even veggie haters often like them.

    - Kristi Rimkus

  16. These look fabulous!

    - Katrina @ Warm Vanilla Sugark

  17. Love roasting veggies. I roasted beets for my husband before we were married and I think that was the moment I won him over. He always *hated* beets until that day. Love this recipe Ali.

    - Heather | Farmgirl Gourmet

  18. I love roasted veggies too, these enchiladas look incredible!

    - Laura (Tutti Dolci)

  19. What a healthy dinner idea!

    - Angie

  20. I’ve actually always loved most vegetables, much to my parents’ delight! I actually enjoy healthy foods like this as much as treats! I’m in love with roasting them, however, because it just makes them even better. My kids will almost eat any vegetable when I roast them! Your enchiladas look fabulous!

    - marcie@flavorthemoments

  21. LOVE roasted veg..seriously the oven does some amazing things! My husband and I were JUST talking about how amazing it is to roast peppers and tomatoes…who wudduh thought?

    - Samantha @FerraroKitchen

  22. Most gorgeous enchiladas ever! That last photo is especially stunning!!! I love roasting veggies and am currently OBSESSED with roasted cauliflower… with just coconut oil, salt and pepper. I could eat the whole pan!

    - Marie @ Little Kitchie

  23. I’m with you on the roasting bit…it makes all veggies better!!! These are some gorgeous enchiladas, Ali!

    - Brenda @ a farmgirl's dabbles

  24. I’m on a veggie kick. We had cauliflower stir fry last night. These sound fantastic, Ali!

    - Sandy@ReluctantEntertainer

  25. I love how colorful the veggies make this! These enchiladas sound amazing and I’m definitely going to have to make them… BOOKMARKED!

    - Laurie {SimplyScratch}

  26. I could just eat that entire pan of veggies! YUMMM! and in enchiladas, even better. :)

    - taylor @ taylormade

  27. So I now this might sound crazy, but I would choose vegetables over meat any day! I LOVE them. Like it is weird how much I love them! these look so good!

    - Tieghan

  28. I have always loved veggies but certain ones have grown on my in the last few years. I love everything about these!

    - Cassie | Bake Your Day

  29. I absolutely love roasted veggies! They really are a treat and so easy. I like to mix it up and experiment with different seasonings & herbs, but sometimes just salt and pepper is the way to go. I never thought to make enchiladas with them. I’ll have to try this one soon!

    - Leah | So, How's It Taste?

  30. YES!! That’s all.

    - Liz @ The Lemon Bowl

  31. Ali, these veggies scream rainbow of Mexican-inspired roasted veggie goodness! I’m continually trying to sneak veggies into my husband’s food (mwhahaha!) but I have zero doubt that even he would love these. I can see these beauties in our dinner future. Thanks for sharing!

    - Erin | The Law Student's Wife

  32. Amen to this! I was anti veggie for so long, but now I have to have them!

    - Abby @ The Frosted Vegan