In this recipe I’ve taken roasted veggies and stuffed them in cheesy enchiladas. Yum!
Can I just say I love, love, love roasted vegetables!
I love the way how caramelized, sweet, and nutty vegetables become when roasted. What roasting does to vegetables is something magical and I can’t get enough of them. In fact so much veggie flavor is enhanced in this process that I like to keep the herbs and spices to a minimum when cooking with roasted veggies.
I mean look at this photo? Isn’t it a beautiful assortment of roasted veggies?
For my roasted veggie enchiladas I roasted a ton of veggies!
1 head of cauliflower florets, 2 large bell peppers, a bunch of radish, lots of carrots, parsnips, Brussels sprouts, some fingerling potatoes, and onions. Phew! That’s a lot of veggies!! The best part? These enchiladas taste amazing!
About the recipe
To make the enchiladas I used is my favorite green enchilada sauce by Las Palmas which comes in a can, and for extra hint of flavor I tossed the roasted veggies with garlic and red chili flakes, and then stuffed them with Mexican Queso Fresca cheese – that’s it.
You can use any cheese you like, I used queso fresca mainly because it has a mild fresh cheese flavor – I basically added it for some cheesy flavor. You can also add cheddar, gruyere or monterey jack. For the most delicious veggie enchiladas packed with flavor, give this recipe a try!
Roasted Veggie Enchiladas
makes 20 overly stuffed enchiladas
Ingredients:
- You can use any combination of roasting vegetables you like – below is my list of veggies I used for these enchiladas. You can also use butternut squash, zucchini, sweet potato, mushrooms, and celery root.
- 1 head of cauliflower – cut into small florets
- 5 radishes cut into quarters
- 3 carrots cut into small pieces
- 2 parsnips cut into small pieces
- 3 cups cut Brussels sprouts cut into quarters
- 2 large bell peppers cut into small lengthwise pieces
- 10-12 small fingerling potatoes cut lengthwise into quarters
- 1 large onion cut into thing slices
- 6 garlic cloves finely minced plus 4 whole garlic cloves for roasting
- Oil
- 20 oz can of green chili enchilada sauce any brand you like
- 20 corn tortillas
- Salt
- Red chili flakes (optional)
- Queso fresca cheese – 2 cups
Directions
- Roast the vegetables.
- Roasting vegetables can take some time, and it helps to roast them according to their density. To get those crispy brown edges on the veggies it also helps to roast the veggies in one layer on two baking sheets rather than crowding them all in one baking sheet pan.
- I roasted parsnips, potatoes, carrots, radish, whole garlic cloves, and Brussels sprouts in 2 sheet pans. Drizzle the pans with 1-2 tbsp oil and toss them together. Place in a 400-degree oven and roast veggies for 30-40 minutes stirring them around at the half way mark.
- In another baking sheet roast peppers and onions with 1-2 tbsp oil for 30 minutes. Combine all the roasted veggies and set aside until ready to make the enchiladas.
- Season the roasted veggies: In a large pot heat 1 tbsp oil and sauté garlic for a few seconds. Add red chili flakes if using and immediately add all the roasted veggies. Add salt to taste and mix everything together and cook for about 2 minutes. Roasted veggies are ready for stuffing.
- Get ready to make the enchiladas.
- Take two baking dishes enough to fit 10 – 12 enchiladas each. Spread 1/2 cup to 1 cup of enchilada sauce at the bottom of baking dish.
- Stuff the corn tortillas. Microwave the corn tortillas so they are soft and pliable. In each tortilla stuff them with a generous amount of roasted veggies and top with some queso fresca cheese. Its okay if you can’t close the tortilla as the enchilada will be placed open side down.
- Once the tortillas are stuffed and laid out in the pan, top with enchilada sauce until all the enchiladas are moist. Garnish with extra queso fresca and bake in a 375-degree oven for 30- 40 minutes until the enchiladas are warmed through and hot and bubbly.
- Roasted veggie enchiladas are ready!
