Roasted Vegetable Enchiladas Recipe

Name: Roasted Vegetable Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 eggplant, -cut into pieces with skin on; 4 banana peppers, seeded and cut in half lengthwise; 15 cherry tomatoes, - whole (yellow if you have them); 2 small onions, quartered; 1 (15 ounce) can chickpeas, -drained; 2 garlic cloves; 1 (10 ounce) can enchilada sauce; 1 (16 ounce) canif Italian-style diced tomatoes; olive oil; monterey jack cheese, -shredded

Servings: persons

12 eggplant, -cut into pieces with skin on
4 banana peppers, seeded and cut in half lengthwise
15 cherry tomatoes, - whole (yellow if you have them)
2 small onions, quartered
1 (15 ounce) can chickpeas, -drained
2 garlic cloves
1 (10 ounce) can enchilada sauce
1 (16 ounce) canif Italian-style diced tomatoes
olive oil
monterey jack cheese, -shredded

1
Grease a cookie sheet and place first 5 ingredients cut side down (tomatoes remain whole) on the cookie sheet.
2
D.rizzle olive oil over the vegetables, sprinkle with salt and pepper and roast at 375 degrees for about 40 minutes.
3
Put chickpeas and garlic cloves in food processor and pulse a few times, don't puree- put in a bowl.
4
Put cooled veggie mixture in a food processor and pulse a few times (do not puree).
5
Add the veggies to the chickpea mixture and combine.
6
Puree the tomatoes and mix them with the enchilada sauce.
7
Pour some of the combined sauce into the bottom of a greased baking dish.
8
Take 7-8 large flour tortillas Spread 1/2 cup of the mixture on each tortilla, sprinkle with cheese.
9
Roll the filled tortilla, tucking in the ends, and place it seam down in the sauce at the bottom of the pan.
10
Repeat with all the tortillas.
11
Pour the rest of the sauce on top of the rolled tortillas.
12
Cover with cheese.
13
Bake @ 350 degrees covered with foil for 25 minutes, uncover and bake 25 minutes more.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 12 eggplant, -cut into pieces with skin on, 4 banana peppers, seeded and cut in half lengthwise, 15 cherry tomatoes, - whole (yellow if you have them), 2 small onions, quartered, 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.

Roasted Vegetable Enchiladas

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