Go Back Email Link
–+ servings
Plated vegetable enchilada.

Roasted Winter Vegetable Enchilada Recipe

Meg van der Kruik
Filled with oven-roasted sweet potatoes, bell peppers, onions, and beans our oven roasted vegetable enchilada recipe is sure to impress.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course dinner
Cuisine Mexican
Servings 6 servings
Calories 546 kcal

Ingredients
 
 

  • 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.

Instructions
 

  • 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.

Notes

Prep time does not include the amount of time it takes to make No Crumb's Left's Enchilada Sauce. Add 10 minutes prep and 45 minutes cook time if making Teri's sauce. 

Nutrition

Calories: 546kcalCarbohydrates: 61gProtein: 24gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 59mgSodium: 1695mgPotassium: 485mgFiber: 9gSugar: 14gVitamin A: 13968IUVitamin C: 5mgCalcium: 460mgIron: 3mg
Keyword bell peppers, enchilada, enchilada sauce, French onion dip, garlic, roasted sweet potato, vegetable enchilada
Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!