Roasted Vegetable Enchiladas

Name: Roasted Vegetable Enchiladas
Prep time: 20 min
Total time: 50 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 1 small zucchini or yellow squash, cut into 1/2-inch pieces; 1 red bell pepper, cut into 1/2-inch pieces; 1 small red onion, roughly chopped; 1 small sweet potato, cut into 1/2-inch pieces; 1 small head cauliflower, cut into small florets; 8 ounces baby bella mushrooms, quartered; 2 tablespoons olive oil; fine sea salt and freshly-ground black pepper; 1 1/2 cups red enchilada sauce, homemade or store-bought; 8 whole wheat tortillas; 1 (15-ounce) can black beans, rinsed and drained; 3 cups Mexican-blend shredded cheese; garnishes: fresh cilantro, avocado, Mexican crema or crumbled cotija cheese

This roasted vegetable enchiladas recipe is easy to customize with your choice of veggies and baked to delicious cheesy perfection.

⏱️ 50 min 🔪 Prep: 20 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Gimme Some Oven — Ali

Ingredients

8 servings

1 small zucchini or yellow squash, cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
1 small red onion, roughly chopped
1 small sweet potato, cut into 1/2-inch pieces
1 small head cauliflower, cut into small florets
8 ounces baby bella mushrooms, quartered
2 tablespoons olive oil
fine sea salt and freshly-ground black pepper
1 1/2 cups red enchilada sauce, homemade or store-bought
8 whole wheat tortillas
1 (15-ounce) can black beans, rinsed and drained
3 cups Mexican-blend shredded cheese
garnishes: fresh cilantro, avocado, Mexican crema or crumbled cotija cheese

Steps

Heat oven to 400°F.
Add the squash, bell pepper, red onion, sweet potato, cauliflower and mushrooms to a large sheet pan. Drizzle evenly with the oil and toss until evenly coated. Spread the veggies out in an even layer and season generously with salt and black pepper. Bake for 30 minutes or until the veggies are tender. Transfer pan to a wire baking rack and reduce the oven heat to 350°F.
Spread 1/2 cup of the enchilada sauce evenly along the bottom of a 9 x 13-inch baking dish. Set aside 1 cup of the shredded cheese to reserve for later.
Lay a tortilla on a flat work surface. Spread 2 tablespoons enchilada sauce over the top of the tortilla, then add a 1/8-portion of the roasted veggies, black beans and shredded cheese in a line down the center of the tortilla. Roll up the tortilla and place it seam-side-down in the baking dish. Repeat with remaining ingredients. Spread the remaining enchilada sauce evenly over the top of the enchiladas, and sprinkle evenly with the reserved shredded cheese.
Bake for 20 minutes until the cheese is melted and bubbly.
Serve immediately, garnished with your desired toppings, and enjoy!

💰 Cost Estimate

Total Ingredients Rp 10.000

Per Serving Rp 1.250/serving

🏠 Save ~Rp 20.000 compared to buying!

📋 Price Breakdown (8% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
zucchini or yellow squash	1 small	-	-
red bell pepper	1	-	-
red onion	1 small	-	-
sweet potato	1 small	-	-
head cauliflower	1 small	-	-
baby bella mushrooms	8 ounces	-	-
olive oil	2 tablespoons	-	-
fine sea salt and freshly-ground black pepper	-	-	-
red enchilada sauce	0.5 cups	Rp 20.000/100g	Rp 10.000
wheat tortillas	8 whole	-	-
	1	-	-
Mexican-blend shredded cheese	3 cups	-	-
garnishes	-	-	-