Roasted Veggie Enchiladas

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If you ever thought eating your veggies was boring think again because these roasted veggie enchiladas are saucy, cheesy and so comforting.

Filled with roasted veggies and topped with sauce and cheese then baked until golden and bubbling. Vegetarian dishes just got exciting!

With everything that has been going on in the world lately I’ve just wanted to seek some comfort. For me comfort is in food and warm hugs from my three children and my husband.

There’s something about roasted vegetables and golden, bubbly, melted cheese that I find so comforting. Add the two together, well thats my kind of dish.

Along with shredded beef tacos and Mexican rice, enchiladas are one of my favourite Mexican dishes! Finished off of course with tres leches cake for dessert!

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Enchiladas

Enchiladas are a well known Mexican dish of corn tortillas filled with meat and or vegetables and beans. The filling is wrapped inside the tortilla and placed in a baking dish. The enchiladas are then covered in sauce, topped with cheese and baked or placed under a hot grill until golden.

I love making vegetarian enchiladas as they are not only filling but a nutritious, healthy and hearty meal.

Roasting the veggies first brings in so much lovely flavours. I use a mixture of red and yellow capsicum, zucchini, pumpkin and beans. The best thing about this recipe is you can use your own variations and add in whichever veggies you like.

Adding beans to the filling gives it a nice texture and it really beefs up the enchiladas. I love serving enchiladas with my easy Mexican rice!

It’s great when eating something so comforting is so good for you.

what you need to make roasted veggie enchiladas

• Red and yellow capsicums
• Pumpkin
• Zucchini
• Onion
• Garlic
• Fresh coriander; both the stems and the leaves are used so there is no wastage!
• black beans, I use canned for this recipe
• Spring onions
• Crushed tomatoes
• corn kernels
• Corn Tortillas, to turn this into a gluten-free recipe just replace corn tortillas with gluten-free tortillas
• Passata sauce; my hack is to use passata instead of crushed tomatoes as passata sauce cooks quicker.
• Cheddar Cheese for that oozy, bubbly goodness on top!
• Avocado
• Greek natural yoghurt
• Lemon

How to make roasted veggie enchiladas

Start off by preparing your veggies for roasting.

Preheat your oven and chop your capsicum, pumpkin and zucchini into small cubes. Place on a lined oven tray with a drizzle of olive oil and salt and pepper. Roast until soft and golden.

Wash the coriander well. Finely slice the stems and reserve the leaves for later. I know coriander is a love or hate herb so if It’s not your thing then just leave it out.

Heat oil in a medium size fry pan over medium heat. Add onion, garlic and coriander stems. Cook for a few minutes until soft.

Drain and rinse your beans and add to the pan. Turn up the heat and cook for a few minutes until they start to crisp up.

Reduce heat back to medium and add sliced spring onions, roasted veggies, crushed tomatoes and corn. Cook for 10 minutes until the tomatoes have reduced and everything is soft.

Season well with salt and pepper.

Pour in half of the passata in the bottom of a baking dish large enough to snugly fit 8 enchiladas. Divide the vegetable mixture between the corn tortillas. Wrap them loosely and place in the oven dish seem side down.

Now for my favourite part!

Pour over the remaining passata sauce and sprinkle over the cheddar cheese. Place in preheated oven or grill and cook for 20-25 minutes until the enchiladas are golden and bubbling.

Let cool for 5 minutes before scattering over your fresh coriander, sliced avocado and dollops of natural yoghurt. Finish it all off with a drizzle of extra virgin olive oil and some lemon wedges.

How to serve Veggie Enchiladas

My top tip is to allow the enchiladas to rest for 5 minutes as I said above, this is so the natural yoghurt doesn’t melt.

The enchiladas are a hearty meal on their own but I think they are a perfect match with Mexican rice or if I have family and friends over and I’m making a Mexican feast I will also make shredded beef tacos and have people chose or mix and match.

squeeze over the lemon juice. Get everyone to the table, dig in and enjoy!!

Why not finish to off with a traditional Mexican dessert of tres leches cake It’s totally delicious 🙂

I hope you will find comfort in these incredibly easy, delicious and healthy roasted veggie enchiladas. They are definitely a family favourite of ours.

During this difficult time I will continue to share recipes that are simple, healthy and use staple ingredients as much as possible. Lets work together; stay home and stay safe. We will get though this nightmare and will see each other on the other side.

Sending you much love and virtual hugs XX

If you make this recipe please let me know about it! Leave a comment below or tag me in your Facebook and Instagram posts. Remember sharing is caring.

Tools to make the job easier

Le Creuset rectangular baking dish

Set of 3 non stick baking trays

Scanpan stainless steel pan with lid

Here are some other dishes you will enjoy

• Creamy pasta with ricotta and spinach
• Fragrant yellow curry with roasted veggies
• Easy tabouli salad
• Pasta and beans (pasta e fagioli)
• Creamy garlic polenta

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