Roasted Vegetable Enchiladas Recipe

Name: Roasted Vegetable Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 red bell peppers, cut into 4 large pieces, seeds and stem removed; 2 zucchini squash, cut into 1-inch chunks; 2 yellow squash, cut into 1-inch chunks; 1/2 yellow onion, cut into 1-inch chunks; 1 medium jalapeno, cut in half, seeded and stem removed; 2 whole cloves garlic, skin on; olive oil for drizzling; 8 ounces light sour cream; 2 tablespoons fresh cilantro, chopped, divided; 1 teaspoon cumin; salt and pepper; 6-7 corn tortillas; 1 cup queso fresco, crumbled (if not available, you could use chevre or Monterey Jack cheese)

Servings: persons

3 red bell peppers, cut into 4 large pieces, seeds and stem removed
2 zucchini squash, cut into 1-inch chunks
2 yellow squash, cut into 1-inch chunks
1/2 yellow onion, cut into 1-inch chunks
1 medium jalapeno, cut in half, seeded and stem removed
2 whole cloves garlic, skin on
olive oil for drizzling
8 ounces light sour cream
2 tablespoons fresh cilantro, chopped, divided
1 teaspoon cumin
salt and pepper
6-7 corn tortillas
1 cup queso fresco, crumbled (if not available, you could use chevre or Monterey Jack cheese)

1
Preheat oven to 400 Fu00b0.
2
Spread the cut vegetables out onto a baking sheet and drizzle with olive oi.
3
Roast vegetables for 25-30 minutes, stirring every 10 minutes or so.
4
Remove the red bell peppers once the skins have browned and loosened from the pepper.
5
Place the red bell peppers in a brown paper sack to sweat for 10 minutes.
6
Keep an eye on the garlic too and remove it from the oven once softened. Set aside.
7
Remove the skins from the red bell peppers and the garlic.
8
Place the red bell peppers, jalapeno and garlic in a food processor.
9
Add sour cream, 1 tablespoon cilantro and cumin and puree until smooth. Add salt and pepper to taste.
10
Once the rest of the vegetables have roasted, set aside to cool slightly.
11
In an 8x8 baking dish, spread a large spoonful of the sauce on the bottom.
12
Roll about 1/4 cup of the vegetable mixture and a sprinkling of cheese into each corn tortilla in rows, enough to fill up the dish.
13
Spread the remaining enchilada sauce over the rolled enchiladas.
14
Bake for 20-25 minutes or until heated through.
15
Top with remaining cheese and cilantro and serve.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 red bell peppers, cut into 4 large pieces, seeds and stem removed, 2 zucchini squash, cut into 1-inch chunks, 2 yellow squash, cut into 1-inch chunks, 1/2 yellow onion, cut into 1-inch chunks, and more.

Yes, Roasted Vegetable Enchiladas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Vegetable Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions