Best 2 Roasted Vegetable Stacked Enchiladas Recipes
For a delightful vegetarian dish packed with flavor and nutrients, look no further than roasted vegetable stacked enchiladas. This culinary creation combines the vibrant flavors of roasted vegetables with the comforting warmth of enchiladas, making it a perfect meal for any occasion. Layers of tender roasted vegetables, such as bell peppers, zucchini, and onions, are wrapped in soft tortillas and smothered in a rich enchilada sauce. Topped with a generous layer of melted cheese, these enchiladas are a symphony of taste and texture that will leave you wanting more. Whether you're hosting a dinner party or seeking a hearty and wholesome dinner option, roasted vegetable stacked enchiladas are sure to be a hit.
Here are our top 2 tried and tested recipes!
STACKED ROASTED VEGETABLE ENCHILADAS
This is a very versatile recipe from Perry's Plate. Feel free to switch out the vegetables or cheese for those you like, add some beans or shredded chicken if your family is particularly carnivorous, or even use flour tortillas if you don't have (or like) corn. If you don't like spicy, make sure to use mild salsa since there is a lot of it.
Provided by sofie-a-toast
Categories One Dish Meal
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
- Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.
- Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.
- Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.
- Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.
ROASTED VEGETABLE STACKED ENCHILADAS
Categories Vegetable
Number Of Ingredients 16
Steps:
- 1. Preheat the oven to 400 degrees F. Place red pepper, zucchini, yellow squash, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F. 2. Grease an 8x8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, jalapeño, and cilantro. Stir and season with salt and pepper. 3. Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut the tortillas to make them fit. Top with 1/3 of the vegetable/bean mixture and 1/3 of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan. 4. Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.
Tips:
- Choose firm vegetables: Vegetables like broccoli, carrots, and bell peppers hold their shape well when roasted, making them ideal for this recipe. Avoid vegetables that are too soft or delicate, such as zucchini or tomatoes.
- Roast the vegetables until they are caramelized: This will give them a delicious smoky flavor and slightly crispy texture. Don't be afraid to let them roast for a little longer than you think you need to, as this will help to develop their flavor.
- Use a variety of vegetables: The more vegetables you use, the more flavorful your enchiladas will be. Some good options include broccoli, carrots, bell peppers, onions, and mushrooms.
- Season the vegetables well: Before roasting, toss the vegetables with olive oil, salt, pepper, and any other desired seasonings. This will help to enhance their flavor.
- Use fresh tortillas: Fresh tortillas are much more pliable and easier to work with than store-bought tortillas. If you can, try to find a local tortilleria where you can buy fresh tortillas.
- Warm the tortillas before using them: This will make them more pliable and less likely to tear when you are filling and rolling them.
- Don't overfill the enchiladas: Otherwise, they will be difficult to roll and may fall apart. Aim to fill each tortilla with about 1/2 cup of filling.
- Bake the enchiladas until they are bubbly and hot: This will ensure that the cheese is melted and the vegetables are heated through.
Conclusion:
Roasted vegetable stacked enchiladas are a delicious and easy-to-make meal that is perfect for a weeknight dinner. They are packed with flavor and nutrients, and they are sure to be a hit with the whole family. So next time you are looking for a quick and easy meal, give these roasted vegetable stacked enchiladas a try. You won't be disappointed!
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