Roasted Vegetable Enchiladas Recipe

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Hi, welcome to our recipe blog. Right here you can obtain a guide on how to make really tasty Roasted Vegetable Enchiladas Recipe recipes. The production procedure is extremely simple, you just require to comply with the approaches that we have written on this page. The adhering to are the stages of how to prepare Roasted Vegetable Enchiladas Recipe. Please follow the instructions well.


3 Tbsp. olive oil
½ red pepper
½ yellow pepper
½ orange pepper
½ small zucchini
½ small yellow squash
½ c. chopped purple onion
2 oz. mushrooms
½ c. corn kernels (fresh or frozen)
½ c. black beans, rinsed and drained
8 corn tortillas
2 c. Shredded Monterey Jack Cheese

For Sauce:
½ c. half & half
2 cans diced green chiles
1½ tsp. cumin
¼ tsp. salt
2 garlic cloves, minced
2 Tbsp. chopped fresh cilantro, for garnish

  1. Chop vegetables into ¾ inch pieces.
  2. Toss vegetables (including corn, but not black beans) with 3 Tbsp. olive oil and spread on a large rimmed baking pan.
  3. Roast at 400 degrees for 12-15 minutes.
  4. Remove from oven; reduce oven temperature to 350 degrees.
  5. Add black beans to roasted vegetables.
  6. Heat corn tortillas slightly to soften, then fill each tortilla with approximately ⅓ cup roasted vegetable mixture.
  7. Roll tightly and place seam-side down in 9×13 inch pan.
  8. Repeat until all the tortillas are filled.
  9. Prepare the chile verde sauce by combining half & half, diced green chiles, cumin, salt, and garlic cloves.
  10. Pour sauce evenly over enchiladas.
  11. Top with shredded cheese and cover with aluminum foil.
  12. Bake at 350 degrees for 30 minutes or until cheese is fully melted.
  13. Top with fresh cilantro.

Original recipe visit: Roasted Vegetable Enchiladas @

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