Roasted Veggie Enchiladas Recipes

ROASTED VEGGIE ENCHILADAS

Steps:

• Wash and chop all of your veggies into 1-2 cm sized cubes.
• Toss vegetables with olive oil, seasonings (cumin, chili powder, S&P, onion powder), and parmesan cheese.
• Bake at 400 for 25-30 mins, until edges are browned, but not burning
• Get out 9x13 baking dish, put light layer of enchilada sauce on bottom, about 1/2 a cup.
• Assemble enchiladas with cheese, roasted veggies, and black beans
• Place in pan
• Cover with more enchilada sauce
• Sprinkle cheese on top
• Bake until cheese is melted, heated through (15-20 mins)
• Serve warm with garnishes: sour cream, hot sauce, avocado, cilantro

ROASTED VEGETABLE ENCHILADAS

Steps:

• 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 9×13-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.

ROASTED VEGETABLE ENCHILADAS

Steps:

• Preheat the oven to 375 degrees F. Place the vegetables onto a rimmed baking sheet. Toss with olive oil and roast for 20-25 minutes or until tender.
• Place the roasted vegetables into the bowl of a food processor. Add the brown rice, beans, salsa, and salt. Roughly puree.
• Pour a small amount of enchilada sauce to thinly coat the bottom of an 9x13-inch (or 3 quart) baking dish.
• Spoon about 1/3 cup filling into each tortilla, fold over, and roll up. Place seam down in the prepared baking dish.
• Continue until you run out of the filling, packing the rolled tortillas next to each other tightly.
• Top with the remaining enchilada sauce and the cheese-using as much or as little as you like-and bake for 15-18 minutes or until the cheese is melted and the enchiladas are warmed through.
• Serve with sour cream or additional salsa, if desired.

SUMMER VEGETABLE ENCHILADAS

Steps:

• Preheat the oven to 450 degrees F.
• Toss the cherry tomatoes, oil, chili powder, cumin, garlic, poblano, red onion, squash, 1 teaspoon salt and several grinds of pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, 7 to 10 minutes.
• Meanwhile, one at a time, hold the tortillas with metal tongs over a stovetop burner set on medium heat to brown slightly, about 30 seconds per side. Set aside.
• Pour one of the cans of enchilada sauce into a 9-by-13-inch baking dish. Pour the other can of enchilada sauce into a bowl.
• To assemble the enchiladas, dip a tortilla into the bowl of enchilada sauce, then lay on a plate. Sprinkle some of the Monterey Jack down the middle, followed by some of the roasted vegetables. Roll it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas and most of the Monterey Jack (save a little cheese for topping).
• Pour the remaining enchilada sauce from the bowl over the enchiladas, then top with the remaining cheese. Add a final sprinkling of chili powder, then bake until hot and bubbly, 15 to 17 minutes. Let sit for 10 minutes before serving, to ensure the enchiladas stay together when serving. Top with cilantro and serve with sour cream.

ROASTED VEGETABLE ENCHILADAS

Steps:

• Preheat oven to 425 degrees F.
• To prepare sauce: Roast poblano (or bell) pepper directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. (Alternatively, char under the broiler, turning once or twice, for 5 to 7 minutes total.) Transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes.
• Meanwhile, heat 2 teaspoons oil in a medium saucepan over medium heat. Add yellow onion, garlic, 1 teaspoon salt, cumin, chili powder, paprika and ground chipotle (if using) and cook, stirring, until the vegetables have softened, about 5 minutes. Remove from the heat.
• Peel the pepper, discard the stem and seeds, and chop. Add to the saucepan along with chopped tomatoes, broth and chopped cilantro.
• Return to medium heat and cook, uncovered, at a steady simmer, until the liquid has reduced slightly and the tomatoes have broken down, 10 to 15 minutes.
• Transfer to a blender and puree. (Use caution when pureeing hot liquids.).
• To prepare filling: While the sauce simmers, place bell peppers, mushrooms and red onion in a single layer on a rimmed baking sheet. Drizzle with 4 1/2 teaspoons oil and sprinkle with 1/4 teaspoon salt and pepper. Roast, stirring halfway through, until the vegetables are tender and browned in spots, about 15 minutes total. Transfer to a large bowl and stir in beans. Reduce oven temperature to 375 degrees.
• To prepare enchiladas: Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Place a skillet over medium heat. Coat both sides of a tortilla with cooking spray. Heat in skillet for 5 to 10 seconds per side, adjusting the heat if the pan gets too hot. Spread 1/3 cup of the filling and 1 tablespoon of the sauce down the middle of the tortilla and roll it up to enclose the filling. Place seam-side down in the baking dish. Repeat with the remaining tortillas, filling and sauce. Spread the remaining sauce and filling over the enchiladas.
• Bake, uncovered, until hot, about 15 minutes. Serve garnished with diced fresh tomato and cilantro leaves, if desired.

ROASTED VEGETABLE ENCHILADAS

Steps:

• Grease a cookie sheet and place first 5 ingredients cut side down (tomatoes remain whole) on the cookie sheet. D.rizzle olive oil over the vegetables, sprinkle with salt and pepper and roast at 375 degrees for about 40 minutes.
• Put chickpeas and garlic cloves in food processor and pulse a few times, don't puree- put in a bowl.
• Put cooled veggie mixture in a food processor and pulse a few times (do not puree). Add the veggies to the chickpea mixture and combine. Puree the tomatoes and mix them with the enchilada sauce. Pour some of the combined sauce into the bottom of a greased baking dish. Take 7-8 large flour tortillas Spread 1/2 cup of the mixture on each tortilla, sprinkle with cheese. Roll the filled tortilla, tucking in the ends, and place it seam down in the sauce at the bottom of the pan. Repeat with all the tortillas. Pour the rest of the sauce on top of the rolled tortillas. Cover with cheese. Bake @ 350 degrees covered with foil for 25 minutes, uncover and bake 25 minutes more.