Roasted Vegetable Enchiladas
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
4 servings
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Calories
585 kcal
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Course
Main Course
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Cuisine
Mexican
Roasted Vegetable Enchiladas
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Roasted Vegetable Enchiladas are a healthy, vegetarian twist on Mexican night!
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Ingredients
- 1 poblano chile cut into matchsticks
- 1 red bell pepper cut into matchsticks
- 1 bell pepper cut into matchsticks, orange
- 1 cauliflower cut into 1/2 inch chunks, small head
- 1 sweet potato peeled and cut into 1/2 inch chunks, small
- 1 baking potato peeled and cut into 1/2 inch chunks (I used a handful of tiny new potatoes and left them whole with the skin on
- 1 onion diced, medium
- 1 cup corn kernels
- 3 tablespoons olive oil
- 1 tablespoon cumin ground
- 2 teaspoons garlic minced
- 1/2 teaspoon salt
- 1/2 cup cilantro chopped, fresh
- 2 cups salsa
- 2 cups baby spinach leaves
- 10 corn tortilla torn into pieces
- 2 cups cheese shredded
- sour cream if desired, for garnishing
- scallions if desired, for garnishing
Instructions
- Preheat the oven to 425 degrees and lightly oil a large rimmed cookie sheet.
- Place poblano, bell peppers, cauliflower, sweet potato, potatoes, onion, and corn on the cookie sheet. Drizzle with the olive oil and sprinkle the cumin, garlic, and salt and pepper on top. Toss to coat. Spread the vegetables out in the pan in a single layer.
- Roast for 30 minutes or until the vegetables are tender and beginning to brown. Stir or shake the pan every 10 minutes for even roasting. Remove the pan from the oven and reduce heat to 350 degrees. Good luck not eating the roasted vegetables right from the pan at this point.
- Prepare an 8x8x2 or 9x9x2 baking dish with nonstick spray.
- In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of the salsa on the bottom of the baking dish. Add a layer of torn tortilla pieces, then a layer of vegetables, a layer of spinach, and top with a layer of cheese. Repeat the layers two times, ending with the cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes or until the cheese is melted and everything is heated through.
- Let sit for 5 minutes and then cut into squares. Serve with sour cream and scallions, if desired.
Nutrition Information
Show Details
Calories
585kcal
(29%)
Carbohydrates
70g
(23%)
Protein
23g
(46%)
Fat
26g
(40%)
Saturated Fat
9g
(45%)
Cholesterol
44mg
(15%)
Sodium
1715mg
(71%)
Potassium
1338mg
(28%)
Fiber
12g
(48%)
Sugar
13g
(26%)
Vitamin A
9165IU
(183%)
Vitamin C
130mg
(144%)
Calcium
447mg
(45%)
Iron
5.7mg
(32%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 585 kcal
% Daily Value*
| Calories | 585kcal | 29% |
| Carbohydrates | 70g | 23% |
| Protein | 23g | 46% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 44mg | 15% |
| Sodium | 1715mg | 71% |
| Potassium | 1338mg | 28% |
| Fiber | 12g | 48% |
| Sugar | 13g | 26% |
| Vitamin A | 9165IU | 183% |
| Vitamin C | 130mg | 144% |
| Calcium | 447mg | 45% |
| Iron | 5.7mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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