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Roasted Veggie Enchiladas – Morgan Sisters Recipes

Pre-roasted veggies for the enchiladas


There just aren’t enough words to describe how amazing these Roasted Veggie Enchiladas are! The filling is chock full of sweet potato, carrots, onions, bell pepper, and more! This is an easy vegetarian dish to make that is healthy too.

Let’s talk veggies

The texture of the roasted veggies is tender yet full of their own natural flavor. We have done similar roasted vegetable dishes such as our Roasted Vegetables with Pecans before. The ease and flexibility of these recipes lies in the ability to add or delete a vegetable.

Pre-roasted veggies for the enchiladas
Pre-roasted veggies for the enchiladas

Not a big fan of summer squash? Want more sweet potato? How about some corn instead. The choice is yours. We are pretty fond of nearly any vegetable and often use what’s in the garden or readily available.

Spicing up our Roasted Veggie Enchilada dish

The spices of garlic, cumin, and chili powder compliment the vegetables well while the cilantro adds a refreshing flair. The garlic and chili powder give it a nice southwest flavor and can be adjusted to fit your taste buds. Cilantro is a wonderful herb that only seems to highlight this Roasted Veggie Enchilada dish!

The Cumin in our Enchilada dish

Cumin is our secret ingredient here. Well, not so secret since we’re telling you. Cumin is a potent yet warm and earthy herb that adds a wonderful depth to a dish. Used around the world in seasonings for curry to chili, this flexible and flavorful herb is one of our go to spices.

For more information on Cumin, check out this link http://Cumin – McCormick Science Institutehttps://www.mccormickscienceinstitute.com › resources

The wraps and glue of our Roasted Veggie Enchiladas

We used wheat tortillas for our recipe but you can always use white. We like the texture and flavor of wheat tortillas. In addition, they hold their shape well and don’t seem to get as soggy. We have been there…eating a nice burrito when, KABLAM, all the stuffing falls out the bottom.

Yup, we have sprung a leak or too with those white tortillas. Or maybe we overstuffed them….hard to say. Regardless, choose the tortillas that you like.

We consider the cheddar cheese the glue that holds it all together. Plus, we like cheese and cheddar has a mellow almost buttery flavor when melted so it does not overpower the other ingredients.

The making of our Roasted Veggie Enchiladas

This is a fairly easy dish to do but there is some prep time involved in slicing and dicing our chosen vegetables and in the prep and wrapping the tortillas. It takes about an hour and a half thereabouts all total so plan ahead.

Roasted veggies ready to bake enchiladas
Roasted veggies ready to bake enchiladas

Remember, the veggies need prepped and then baked before the next step of making the actual enchiladas. After that, everything goes back in to bake some more. We recommend assembly lining the process and calling all hands on deck. Yet it is so worth every flavorful bite!

Wrap up time

We love our vegetarian dishes especially when they taste so darn good. The added benefit of a healthy meal is really important to us. We love the textures of the roasted vegetables coated in flavorful robust seasonings. The cheddar cheese is warm and gooey while the wheat tortillas wrap it all up. You can add sour cream and a lime wedge to garnish as you like.

We would love to hear from you so drop us a comment!

Love

The Morgan Sisters

Roasted Veggie Enchiladas

Roasted Veggie Enchiladas

Recipe by Tanya MorganCourse: DinnerCuisine: MexicanDifficulty: Easy

Total time

1

hour 

30

minutes

Roasted Veggie Enchiladas are full of sweet potato, carrots, onions, bell pepper, black beans, poblano, and cheese baked in wheat tortillas

Ingredients

  • 1 large sweet potato, peeled and cubed into 1-inch pieces

  • 1 large onion, large diced

  • 1 red bell pepper, seeded and sliced

  • 2 large carrots, peeled, cut into 1/2 inch pieces

  • 1 poblano pepper, seeded and sliced

  • 2 yellow summer squash, washed, quartered, and cut into 1/2 inch pieces

  • 1 can black beans, drained and rinsed

  • 1/2 cup cilantro, rough chopped

  • 3 tbsp olive oil

  • 1 tbsp garlic powder

  • 1 tbsp cumin

  • 1 tbsp chili powder

  • 1 tsp each of kosher salt and freshly ground pepper

  • 1 19 oz can enchilada sauce, red or green, your choice

  • 1/1/2 cups cheddar cheese

  • 8 whole wheat tortillas, burrito size

  • sour cream and lime wedges to garnish, optional

Directions

  • Preheat oven to 400 F. Place all of the veggies onto a sheet pan in even rows, and drizzle with olive oil. Gently toss the veggies to coat.
  • In a small bowl, combine all of the spices. Sprinkle this mixture evenly over all of the veggies. Place the sheet pan in the oven and roast the veggies for 40 minutes, or until carrots and potatoes are fork tender.
  • Scoop all of the veggies into a large bowl. Add in the chopped cilantro and gently toss to combine.
  • Lower oven to 350 F., and start making the enchiladas. Have a 9×13 inch baking dish ready. Using a tablespoon, add 2 – 3 spoonfuls of the filling to the center of a tortilla. Top with a good sprinkle of the cheese, and folding in the sides, roll tightly. Place into the baking pan seam side down. Repeat until the pan if full. Save leftover veggies for lunch the next day!
  • Pour the enchilada sauce over the enchiladas, try to cover the ends of each one. Cover the top with the rest of the cheese. Place in the oven for 15 to 20 minutes, just long enough to heat thru.
  • We served our with some Spanish rice, and an extra scoop of the roasted veggies. They are just that good. Can be garnished with sour cream and a wedge of lime, if desired. We recommend this!
    Enjoy!!!

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