Roasted Vegetable Stacked Enchiladas

Name: Roasted Vegetable Stacked Enchiladas
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 to 8 servings
Ingredients: 1 medium -sized sweet potato; 1 medium -sized head cauliflower; 1 medium -sized yellow onion; 1 red bell pepper; 1 orange bell pepper; 1 pasilla pepper; ¼ cup avocado oil; 1 tsp sea salt; 1 Tbsp chili powder; 12 corn tortillas; 1 (16-oz) jar tomato salsa; 1 cup mild cheddar cheese; 1 cup jack cheese

User Reviews

4.7

9 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
6 to 8 servings
Calories
322 kcal
Course
Main Course
Cuisine
Mexican

Roasted Vegetable Stacked Enchiladas

Tyler Espinosa

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Roasted Vegetable Stacked Enchiladas are an easy, nutritious approach to enchiladas.

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Ingredients

Servings

1 medium -sized sweet potato chopped
1 medium -sized head cauliflower chopped into florets
1 medium -sized yellow onion diced
1 red bell pepper cut into matchsticks
1 orange bell pepper cut into matchsticks
1 pasilla pepper cut into matchsticks
¼ cup avocado oil divided
1 tsp sea salt
1 Tbsp chili powder
12 corn tortillas halved
1 (16-oz) jar tomato salsa or homemade salsa of choice
1 cup mild cheddar cheese grated
1 cup jack cheese grated

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Instructions

Preheat the oven to 375° F and line 2 baking sheets with parchment paper. Place the chopped vegetables in a large mixing bowl and drizzle with olive oil, salt and chili powder. Toss everything together so that the vegetables are coated in oil and seasoning. Spread the vegetables over the two baking sheets and bake for 20-30 minutes, or until golden-brown and cooked through. Lower the oven temperature to 350°F.
Pour ¼ cup of salsa into the bottom of a large casserole dish and spread it around. Arrange 8 of the corn tortilla halves (or 4 whole corn tortillas) in the bottom of the casserole dish (it’s okay for the tortillas to overlap).
Add 1/3 of the roasted vegetables, followed by 1/3 of the grated cheese and 1/3 of the salsa. Repeat for two more layers using the remaining ingredients, ending with the roasted vegetables and grated cheese as the top layer.
Place the casserole dish on the center rack of the oven and bake for 30 minutes, or until the cheese is melted. Remove from the oven and allow enchiladas to cool at least 20 minutes before cutting into squares and serving. Note: If transporting the enchiladas, allow them to cool to room temperature, then cover with plastic wrap or foil.