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Roasted Veggie Enchiladas topped with Avocado and natural yoghurt
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5 from 2 votes

Roasted veggie enchiladas

These cosy enchiladas are filled with roasted veggies, topped with sauce and cheese and baked until golden and bubbly.
Prep Time15 mins
50 mins
Total Time1 hr 5 mins
Course: Main,
Cuisine: Mexican
Keyword: Enchiladas,, entertaining, Tex-mEX,
Servings: 4
Author: Marie Muccio

Ingredients

  • 2 red capsicums cut into 1cm cubes
  • 1 yellow capsicum cut into 1cm cubes
  • 1 cup pumpkin cut into 1cm cubes
  • 3 small zucchini (or 1 large) cut into 1cm cubes
  • 1 onion diced
  • 2 cloves garlic crushed
  • 1 bunch coriander stems removed and finely sliced
  • 400 g can black beans drained and rinsed
  • 3 spring onions trimmed and finely sliced
  • 400 g can crushed tomatoes
  • ½ cup corn kernels
  • 500 ml Passata sauce
  • 8 corn tortillas
  • 60 g cheddar cheese grated
  • 1 ripe avocado halved and sliced
  • 6 tbs natural greek yoghurt
  • lemon wedges to serve

Instructions

  • Preheat oven to 200°
    Place capsicums, pumpkin and zucchini on a lined baking tray and roast for 15 minutes or until soft.
  • 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 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 at the bottom of a baking dish, large enough to snugly fit 8 enchiladas. Divide the vegetable mixture between the corn tortillas. Wrap them and place in the oven dish seem side down. 
  • Pour over the remaining passata sauce and sprinkle over the cheddar cheese. Place in your 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. 

Notes

Note this recipe can easily be transformed to Gluten-Free by replacing the corn tortillas with gluten-free tortillas!
Roasted Veggie Enchiladas are perfectly paired with Mexican rice! 
Have you made this recipe? Don't forget to tag me on instagram @mrsfoodiemumma using the hashtag #mrsfoodiemumma