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Roasted Vegetable Enchiladas
APRIL 4, 2013 /
TODD VAN PATTER /
This delicious enchilada casserole is from the blog Buns in My Oven. It's called "Roasted Vegetable Enchiladas", but it reads more like a Tex-Mex vegetable lasagna. We absolutely loved it. You wouldn't expect that so many different vegetables could work so well together, but when they've been seasoned and roasted, then layered between tortillas, cheese, and hearty salsa, the resulting sum is greater than the parts.
We like this recipe because it is a little different than other casseroles that people usually make, and it makes a lot of food - perfect for taking to a hungry friend! It's also a really accessible and enjoyable vegetarian dish, so if you are cooking for a family (like many we know) that has both a vegetarian and a die-hard "meat and potatoes" lover, this is a great middle ground that everyone can enjoy.
Don't be intimidated by the list of ingredients - other than a healthy amount of chopping at the beginning, this enchilada casserole is easy to assemble and even easier to eat. Have fun!
Rinse and chop vegetables.
Roast in oven at 425° with oil, cumin, salt and pepper for 30 minutes, tossing every 10 minutes.
Layer salsa mixed with the cilantro, tortillas, roasted vegetables, and cheese, and bake again, covered with foil, at 350° for 20 minutes.
Uncover and bake for an additional 10 minutes or until the cheese is browned slightly.
Cool for a few minutes and serve with sour cream and scallions!
Roasted Vegetable Enchiladas
Prep time: 20 minutes
Cook time: 60 minutes
Total time: 1 hour 20 minutes
Serves: 6-8
Ingredients:
- 1 poblano chile, cut into matchsticks
- 1 red bell pepper, cut into matchsticks
- 1 orange bell pepper, cut into matchsticks
- 1 small head of cauliflower, cut into 1/2 inch chunks
- 1 small sweet potato, peeled and cut into 1/2 inch chunks
- 1 baking potato, peeled and cut into 1/2 inch chunks
- 1 medium onion, halved and slivered
- 1 can corn kernels
- 3 tablespoons olive oil
- 1 tablespoon ground cumin
- 2 garlic cloves, minced
- salt and pepper, to taste
- 1/2 cup chopped fresh cilantro
- 2 cups fresh or store bought salsa
- 9 -10 corn or flour tortillas, torn into pieces
- 2 cups shredded cheese
- sour cream and chopped scallions (green onions) for garnishing, if desired
Instructions
- Rinse and chop vegetables
- Roast in oven at 425° with oil, cumin, salt and pepper for 30 minutes, tossing every 10
- Layer salsa mixed with the cilantro, tortillas, roasted vegetables, and cheese, and bake again, covered with foil, at 350° for 20 minutes
- Uncover and bake for an additional 10 minutes or until the cheese is browned slightly.
- Cool for a few minutes and serve with sour cream and scallions!
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Adina & Maureen
Welcome! We're thrilled you stopped by. Our own joys and sorrows have taught us that a well-timed meal delivered by a friend is one of the best gifts imaginable. In this space, we share our favorite recipes to take to friends, meal-taking tips, and other ways to care for those who are dear to you.
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