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A Spectacular Vegetable Enchilada To Make Tonight
A Spectacular Vegetable Enchilada To Make Tonight
This spectacular vegetable enchilada recipe is a delicious and healthy dinner option you can make any night of the week. Filled to the brim with oven-roasted sweet potatoes, bell peppers, onions, and beans these enchiladas are sure to satisfy.
This is the best homemade enchilada sauce we’ve ever made!
The real star of the show that sets this enchilada recipe apart from the rest is homemade enchilada sauce from Teri Turner of No Crumb’s Left. It has a smoky tomato base and intense flavor from chipotle in adobo and a sultry red wine, balsamic, and prune jam. This enchilada sauce is unlike any you’ve had before!
- California red wine
- California prunes
- Balsamic vinegar
- Coconut sugar
- Olive oil
- White onion
- Crushed tomatoes
Will canned enchilada sauce work in this vegetable enchilada recipe?
You can absolutely use canned enchilada sauce to make this recipe for enchiladas. The final dish won’t have the same depth of flavor as one made with Teri’s homemade enchilada sauce, but it will still be incredibly delicious.
Let’s talk about the fillings for this vegetable enchilada recipe.
Now that we’ve covered Teri’s sensational enchilada sauce let’s discuss the rest of the components to making this delicious vegetable enchilada recipe.
While you can make this vegetable enchilada recipe with virtually any type of filling your heart desires, we used a combination of California-grown vegetables that are readily available at almost any time of year.
California’s sunshine and warm, dry climate means our sweetpotato vines are lush and fast-growing, with a longer growing season allowing year-round supply.
While we roasted ours in long thin strips, you could prepare your sweetpotatoes any way you like. There is literally no wrong way to prepare a sweetpotato in our book!
Bell Pepper, Onions, & Garlic
Lots of our recipes feature this flavorful trio of ingredients. They’re affordable, readily available, and a great way to build a potent flavor base for your dishes.
Sweet peppers from California are another versatile ingredient that is worth stocking in your crisper drawer! They are “in-season” eight months out of the year in California and an easy, affordable way to amp up the flavor of your favorite recipes.
You should know that you can literally use any type of beans that you have on hand in this recipe for enchiladas.
Canned beans make whipping up this meal a pretty quick process, but if you have time to cook a pot of beans yourself they will become an extra flavorful component.
For this batch of vegetable enchiladas, I used Peruano beans from Boonville Barn. These beans have a unique, creamy texture and a nutty, earthy flavor that makes them perfect for use in soups, stews, chili, and enchiladas.
Step-by-step how to assemble a vegetable enchilada.
Assembling enchiladas isn’t rocket science, but there are a few things you can do to set yourself up for success.
- Prep and arrange all of the ingredients in a way that works like an efficient assembly line.
- Season each layer individually. No need to go crazy, but make sure each component is set up for success.
- Warm those corn tortillas. Please, don’t skip this step – it’s essential and actually adds to the flavor of the dish in the end. I prefer to warm and slightly toast white corn tortillas on a dry griddle over medium heat, while Teri submerges her tortillas in a warm oil bath to soften.
- Don’t overstuff – the idea is to swaddle the ingredients snuggly within the tortilla.
Looking for more enchilada recipes to try? We’ve got you covered.
Our team of California Grown Creators agrees, we could eat enchiladas every day! There are so many different variations of sauces and fillings that you will never run out of flavor combinations to explore. Here are a few more enchilada recipes that we think you should try soon.
DID YOU TRY THIS VEGETABLE ENCHILADA RECIPE OR CREATE YOUR OWN? SHARE YOURS WITH US BY SNAPPING A PIC AND TAGGING US ON SOCIAL USING #CAGROWN.
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Roasted Winter Vegetable Enchilada Recipe
- 2 tablespoons olive oil
- 16 white corn tortillas
- 28 ounces enchilada sauce or 1 batch of No Crumb's Left's enchilada sauce.
- 4 cups cooked/roasted vegetables sweet potatoes, winter squash, onions, peppers, garlic
- 1 cup cooked beans any variety of your liking.
- 4 cups shredded cheese Mozzarella, Monterey Jack, Pepper Jack, Cheddar or a mixture of these.
- Preheat the oven to 375°F and grease a 9-x13-inch baking dish with olive oil. Spread 1/2 cup enchilada sauce in the bottom of the baking dish. Set aside.
- Heat a griddle or a cast iron skillet over medium heat for about 3 minutes until hot but not smoking. Warm the tortillas until soft and pliable but not toasted. Keep warm by wrapping them in a clean kitchen towel or tortilla warmer.
- Working one at a time, fill each tortilla with 1-2 tablespoons of cheese and 2-4 tablespoons of the prepared vegetable fillings. Roll closed and place them seam-side down in the prepared baking dish.
- Cover the enchiladas with the remaining sauce, then top evenly with any cheese that remains.
- Bake until warmed through, the cheese melted, and the sauce is bubbling – about 15-20 minutes.
- To brown the cheese on top, turn the oven to broil and watch carefully until the cheese is golden brown and slightly blistered in some areas.Serve immediatley with any desired condiments like lime, cilantro, salsa, or sour cream.