Roasted Vegetable Enchiladas

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Roasted Vegetable Enchiladas

Make Mexican food a little healthier with my homemade, vegetarian Roasted Vegetable Enchiladas.

Vegetarian Roasted Vegetable Enchiladas

Hi guys!

One of my favorite things to cook at home is healthified versions of my favorite Mexican dishes.  These Roasted Vegetable Enchiladas are one of my favorite creations.

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Vegetarian Roasted Vegetable Enchiladas

Yes, they have cheese… but since I’ve made them I control how much and what kind.  I pack the entire dish with fresh squash, zucchini and tomatoes.  I even add black beans for protein to buff up this vegetarian meal.

How do I like my squash? Enchiladas style puh-lease!

Vegetarian Roasted Vegetable Enchiladas

I’ve made these Roasted Vegetable Enchiladas many times for both the Hubs AND my Dad.  Both of them found the dish delicious and satisfying.  It’s hard sometimes to please a meat-eating man with a vegetarian meal, but these do the trick.

Vegetarian Roasted Vegetable Enchiladas

Making these enchiladas is a couple step process because you have to roast the veggies first and then assemble the enchiladas.  It’s not hard at all though.

You can make the dish ahead of time and keep it in the fridge until ready to bake.  Both the Hubs and I think it always tastes better on the second day as well.

Vegetarian Roasted Vegetable Enchiladas

Once it comes out of the oven, top it with fresh tomato, cilantro and dreamy avocado!

Vegetarian Roasted Vegetable Enchiladas

Happy cooking!

5 from 2 votes
Roasted Vegetable Enchiladas
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 
Servings: 10 enchiladas or 4-5 servings
Author: Julie Wunder
Ingredients
  • 1 yellow squash chopped into 1/2 inch pieces (about 2 cups)
  • 1 small zucchini chopped into 1/2 inch pieces (about 2 cups)
  • 1 small bell pepper chopped (about 1 cup)
  • 1/2 sweet onion chopped (about 1 cup)
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon salt divided (to taste)
  • 1/2 teaspoon pepper divided (to taste)
  • 2 teaspoons Mexican seasoning divided
  • 14.5 ounce can low sodium black beans rinsed and drained
  • 14.5 ounce. can petite diced tomatoes with green chilies drained
  • 10 Yellow corn tortillas
  • 10 ounce jar/ can Enchilada Sauce I used Trader Joes
  • 2 cups reduced fat 2% Mexican blend cheese
  • Olive Oil Spray
  • Toppings: fresh cilantro chopped avocado and fresh tomato
Instructions
  1. Preheat oven to 400 degrees.
  2. Combine squash, zucchini, pepper & onion in a large bowl. Coat with the olive oil, half the salt, pepper and Mexican seasoning.
  3. Pour mixture in a single layer on a cookie sheet. Roast in oven for 10-15 minutes. Or until tender.
  4. Let mixture cool for long enough to touch. Pour back in large bowl. Reduce the oven to 350 degrees.
  5. Add the black beans, tomatoes and the rest of seasonings to the bowl. Use the rest of salt, pepper and Mexican spices to season to taste. Gently fold them all together. You want to keep the integrity of the roasted vegetables so be gentle.
  6. Now it's time to assemble the enchiladas! Spray a baking dishes with olive oil spray. Put a tortilla in your hand and sprinkle it with a small amount of cheese. Add 1/2 cup of the vegetable mixture on top of the cheese. Gently fold the tortilla around mixture and place in the baking dish seam down. Repeat with the remaining filling. Place the enchiladas close together to keep them from unrolling.
  7. Cover enchiladas with the sauce and the remaining cheese.
  8. Bake for 20 minutes at 350 degrees or until cheese is brown and bubbly.
Recipe Notes

If you don't have mexican seasoning, you can use a combination of chili powder, oregano, cumin and optional hot pepper.

Roasted Vegetable Enchiladas

This is another classic Running in a Skirt recipe that got a makeover with new text, images and a shiny printable recipe.  Roasted Vegetable Enchiladas was originally published in August of 2013.  I’ve updated the text, photos and printable recipe in August 2016. I’ve always loved this meal and know it could be one of your favorites too.

Just for comparison sake, this is what the post looked like the first time around.  I took the pictures with my handy dandy hot pink point and shoot.  We’ve come a long way!

Like it? I’d love it if you could pin this to your favorite Pinterest board! Thank you so much for the support. 

Vegetarian Roasted Vegetable Enchiladas

 

Also try…

Crock Pot Mexican Quinoa Bake

Crock Pot Vegetarian Mexican Quinoa Bake / Running in a Skirt

 

Crock Pot Vegetarian Taco Soup

Vegetarian Taco Soup Crock Pot Recipe - so tasty and simple! Perfect weekday meal./ Running in a Skirt

 

Thanks for stopping by today! Come back tomorrow for the last Fashion Friday of summer featuring sunflowers and my favorite retro-inspired dress.

I’m linking up with: Meatless Monday with Sarah and Deborah, Meatless Monday with Annmarie and Rachel, Delicious Dish TuesdayWhat’s Cookin’ WednesdayFull Plate Thursday with Miz Helen, FoodFriDIY Foodie Friday, and the Weekend Potluck.  Thanks so much ladies for the link up parties!

Your turn!

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By | 2018-06-28T13:16:00+00:00 August 25th, 2016|All Vegetarian, Dinner, Food, Lunch, Vegetarian Meals|26 Comments

26 Comments

  1. […] Roasted Vegetable Enchiladas […]

  2. Miz Helen September 1, 2016 at 3:00 pm - Reply


    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Enjoy your weekend and your new Red Plate!
    Come Back Soon!
    Miz Helen

  3. Jacqueline (PiperCooks) August 31, 2016 at 12:14 pm - Reply

    Love roasted vegetables, nice recipe! Pinning

  4. Michelle August 31, 2016 at 8:55 am - Reply

    This is zucchini overload season. Thanks for a great way to use them!
    Michelle

  5. Courtney August 31, 2016 at 8:29 am - Reply

    My love for enchiladas borders on obsession, so I need to eat these immediately. 😉

  6. Sarah- A Whisk and Two Wands August 29, 2016 at 1:53 pm - Reply

    LOVE Mexican food but can’t remember the last time I made enchiladas. These look so good I think I need to change that asap, especially when their packed with all the veggies! Thank you for linking up with us for Meatless Monday!

  7. One of my go to dinners each week! Thanks for linking up today

  8. Leah Goldglantz August 28, 2016 at 2:13 pm - Reply


    This looks SO delicious! Definitely going to make it!!

  9. Annmarie August 26, 2016 at 2:04 pm - Reply

    I haven’t had any Mexican cuisine in the longest time- this looks AMAZING!

  10. [email protected] August 25, 2016 at 10:55 pm - Reply

    I love Mexican food but never cook It. I don’t know why either bc like you said it is always much healthier than going out. And alot cheaper too!

  11. Farrah August 25, 2016 at 9:52 pm - Reply

    Ahhhh! These look so perfect! I think it’s finally getting to a more reasonable temperature so turning on my oven might not be so bad anymore. I need to make these!!! *-*

    P.S. That avocado. <3

  12. Easy Peasy Life Matters August 25, 2016 at 7:07 pm - Reply

    This looks to die for!!! 🙂

  13. Alexa August 25, 2016 at 1:28 pm - Reply

    So I have a list of veggie-based dinner ideas and this one is going on it. I have SO much zucchini. Too much! Anybody want some? And I get the whole husband says “gotta have meat in it.” I hear that one a lot, but he’s getting more adventurous. Maybe some bacon bits sprinkled on top of his would qualify as the meat 🙂

    • JulieWunder August 27, 2016 at 1:37 pm - Reply

      Haha! I had patty pan squash like crazy, but it’s started to taper off. My hubby has become a really good sport about meat-free meals, but I’ve kind of figured out what works (ie… don’t do too much quinoa- haha!)

  14. Alisa @ Go Dairy Free August 25, 2016 at 11:54 am - Reply

    I love how many vegetables you packed in this Julie! I think I might skip the cheese, but put the avocado inside the enchiladas and enjoy extra sauce on top for dairy-free!

    • JulieWunder August 27, 2016 at 1:35 pm - Reply

      Thanks Alisa! It would be really good without cheese too!

  15. Blane Sherer August 25, 2016 at 7:00 am - Reply

    You do like your Mexican dishes.

  16. […] Black beans, corn, lime and cilantro!  This dish has all the dreamy flavors of my favorite Mexican foods but without the calories, time and mess it takes to make a big pan of enchiladas. […]

  17. […] Speaking of Enchiladas… I think it is time to make these roasted vegetable ones again… […]

  18. […] 2. ROASTED VEGETABLE ENCHILADAS […]

  19. Breanna Hager August 9, 2013 at 1:57 pm - Reply

    I am a vegetarian and will for sure be trying this! Looks delicious!

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