ROASTED VEGETABLE ENCHILADAS
Categories Bean Mushroom Pepper Vegetable High Fiber Wheat/Gluten-Free Lunch Healthy Vegan Tortillas
Yield 12 6-inch enchiladas
Number Of Ingredients 22
Steps:
- Preheat oven to 425-F Sauce: Roast poblano over flame, turning frequently, until evenly charred. Put in paper bag or deep bowl, covered, to steam for 10 minutes. Meanwhile, heat 2 tsp oil in med saucepan over med heat. add yellow onion, garlic, 1 tsp salt, cumin, chili powder, paprika, and chipotle. Cook 5 minutes, stirring, until vegetables are softened. Remove from heat. Peel pepper, trash stem and seeds. Chop. Add to sauce pan along with tomatoes, broth, and cilantro. Return to med heat and cover. Cook at a steady simmer for 10 -15 minutes until tomatoes are broken down and liquid reduces slightly. Puree in blender. CAREFUL WITH HOT LIQUIDS IN BLENDER! Filling: While sauce simmers, place bell peppers, mushrooms, and red onion on a rimmed baking sheet, single layer. Drizzle with 4 1/2 tsp olive oil and sprinkle with S&P. Roast until veggies are tender and brown in spots, stir half way in, should take about 15 minutes. move to large bowl and stir in beans. Reduce oven temp to 375-F. Assembly: Spread 1/2 cup of sauce in 9x13 baking dish. Place skillet over med heat. toast tortilla for 10-15 seconds per side, less if pan get too hot. Spread 1/3 cup of filling and 1 tbsp sauce down the middle of the tortilla and roll it up. Put them seam side down in the baking dish until all 12 are lined in the dish. Spread remaining sauce over the tops. Bake uncovered until hot through, 15 minutes or so. Garnish with fresh tomato dice and cilantro sprig if you wish. serves 6 people, 2 enchiladas each
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[email protected]These enchiladas were easy to make and very delicious. I used a variety of vegetables, including broccoli, zucchini, and carrots. The enchilada sauce was also very flavorful. I would definitely make these again.
Mercy Murugi
[email protected]I'm not a big fan of enchiladas, but these were actually pretty good. The vegetables were roasted to perfection and the enchilada sauce was very flavorful. I would definitely make these again.
Noor nisa
[email protected]I made these enchiladas for a party and they were a huge hit! Everyone loved them and asked for the recipe. I will definitely be making these again.
hayley shirk
[email protected]These enchiladas were a bit bland for my taste. I added some extra spices to the enchilada sauce and they were much better. I would make these again, but I would definitely adjust the seasoning.
Manite Cajuste
[email protected]I loved these enchiladas! The vegetables were roasted to perfection and the enchilada sauce was very creamy. I would definitely make these again.
Abby Sands
[email protected]These enchiladas were easy to make and very tasty. I used a variety of vegetables, including broccoli, zucchini, and carrots. The enchilada sauce was also very flavorful. I would definitely make these again.
Jazenya Rodriguez
[email protected]I'm not a big fan of vegetables, but these enchiladas were delicious! The vegetables were roasted to perfection and the enchilada sauce was very flavorful. I would definitely make these again.
Jasmine Jasmin
[email protected]These enchiladas were a bit bland for my taste. I added some extra spices to the enchilada sauce and they were much better. I would make these again, but I would definitely adjust the seasoning.
Saleem Karim
[email protected]I loved these enchiladas! The vegetables were roasted to perfection and the enchilada sauce was very creamy. I would definitely make these again.
Aabid Malik
[email protected]These enchiladas were a bit too spicy for my taste. I would make them again, but I would use less chili powder in the enchilada sauce.
shyam raj
[email protected]These enchiladas were easy to make and very delicious. I used a variety of vegetables, including broccoli, zucchini, and carrots. The enchilada sauce was also very flavorful. I would definitely make these again.
Anika Akter
[email protected]I'm not a big fan of enchiladas, but these were actually pretty good. The vegetables were roasted to perfection and the enchilada sauce was very flavorful. I would definitely make these again.
Fatma
[email protected]I made these enchiladas for a party and they were a huge hit! Everyone loved them and asked for the recipe. I will definitely be making these again.
Muhammad Sanan
[email protected]These enchiladas were a bit bland for my taste. I added some extra spices to the enchilada sauce and they were much better. I would make these again, but I would definitely adjust the seasoning.
Doulat Ahmed
[email protected]I made these enchiladas for my vegetarian friends and they loved them! The vegetables were roasted to perfection and the enchilada sauce was very creamy. I would definitely make these again.
Beto
[email protected]These enchiladas were easy to make and very tasty. I used a variety of vegetables, including broccoli, zucchini, and carrots. The enchilada sauce was also very flavorful. I would definitely make these again.
mavayeya uri
[email protected]I'm not a big fan of vegetables, but these enchiladas were delicious! The vegetables were roasted to perfection and the enchilada sauce was very flavorful. I would definitely make these again.
Alfie Morrison
[email protected]I made these enchiladas for a potluck and they were a huge success! Everyone loved them and asked for the recipe. I will definitely be making these again.
Kelly Thomas
[email protected]These enchiladas were a hit with my family! The vegetables were roasted to perfection and the enchilada sauce was flavorful and creamy. I will definitely be making these again.