Make Mexican food a little healthier with my homemade, 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.
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!
Happy cooking!
Roasted Vegetable Enchiladas
Ingredients
- 1 yellow squash, chopped into ½ inch pieces (about 2 cups)
- 1 small zucchini, chopped into ½ inch pieces (about 2 cups)
- 1 small bell pepper, chopped (about 1 cup)
- ½ sweet onion, chopped (about 1 cup)
- ½ tablespoon olive oil
- ½ teaspoon salt, divided (to taste)
- ½ 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
- 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 ½ 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.
Notes
Nutrition
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.
Also try...
Crock Pot Vegetarian Taco Soup
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!
Your turn!
Ever made enchiladas at home?[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
Amber says
How big is the pan you used? Thank you!
JulieWunder says
Hi Amber! It was a standard 9x13 glass pan. Enjoy!
Miz Helen says
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Enjoy your weekend and your new Red Plate!
Come Back Soon!
Miz Helen
Jacqueline (PiperCooks) says
Love roasted vegetables, nice recipe! Pinning
Michelle says
This is zucchini overload season. Thanks for a great way to use them!
Michelle
Courtney says
My love for enchiladas borders on obsession, so I need to eat these immediately. 😉
Sarah- A Whisk and Two Wands says
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!
Deborah @ Confessions of a mother runner says
One of my go to dinners each week! Thanks for linking up today
Leah Goldglantz says
This looks SO delicious! Definitely going to make it!!
Annmarie says
I haven't had any Mexican cuisine in the longest time- this looks AMAZING!
JulieWunder says
It's soooo good. Thanks Annmarie!
lacey@fairytalesandfitness says
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!
JulieWunder says
Yes! It's so good at home.
Farrah says
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
JulieWunder says
So good!!! I hope you enjoy them.
Easy Peasy Life Matters says
This looks to die for!!! 🙂
JulieWunder says
Thank you sooo much!
Alexa says
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 says
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!)
Alisa @ Go Dairy Free says
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 says
Thanks Alisa! It would be really good without cheese too!
Blane Sherer says
You do like your Mexican dishes.
JulieWunder says
yes I do!!
Breanna Hager says
I am a vegetarian and will for sure be trying this! Looks delicious!