Make Mexican food a little healthier with my homemade, vegetarian Roasted Vegetable Enchiladas.
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.
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!
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.
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.
Once it comes out of the oven, top it with fresh tomato, cilantro and dreamy avocado!
- 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
- Preheat oven to 400 degrees.
- Combine squash, zucchini, pepper & onion in a large bowl. Coat with the olive oil, half the salt, pepper and Mexican seasoning.
- Pour mixture in a single layer on a cookie sheet. Roast in oven for 10-15 minutes. Or until tender.
- Let mixture cool for long enough to touch. Pour back in large bowl. Reduce the oven to 350 degrees.
- 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.
- 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.
- Cover enchiladas with the sauce and the remaining cheese.
- Bake for 20 minutes at 350 degrees or until cheese is brown and bubbly.
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.
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 Tuesday, What’s Cookin’ Wednesday, Full Plate Thursday with Miz Helen, FoodFriDIY, Foodie Friday, and the Weekend Potluck. Thanks so much ladies for the link up parties!
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