Veggie Enchiladas
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
246 kcal
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Course
Main Course, Dinner
Veggie Enchiladas
Description
This veggie enchilada recipe starts by tossing cauliflower florets, diced red bell pepper and zucchini, minced garlic, olive oil, taco seasoning, and black pepper together before roasting them in a 450°F oven until tender and slightly caramelized. Roasting deepens the vegetables’ flavor and softens their texture.
Corn tortillas are layered with a bit of enchilada sauce and some shredded pepper jack cheese, then stuffed with the roasted vegetable filling and rolled. The filled tortillas are placed seam side down in a baking dish coated with enchilada sauce.
The remaining enchilada sauce is poured over the rolled tortillas, and they are baked at 375°F uncovered to meld the flavors and bubbles in the sauce. More cheese is added near the end to melt on top, creating a creamy contrast to the spiced vegetables and sauce. The finished dish is garnished with fresh chopped cilantro for brightness and aroma.
These enchiladas serve well as a vegetarian main course with a balanced mix of textures: tender roasted vegetables, soft warmed tortillas, melted cheese, and tangy sauce. They pair well with rice or a light salad.
Ingredients
- 2 cups enchilada sauce divided
- 8 small corn tortillas 6-inch
- 2 cups pepper jack cheese divided, shredded
- 2 tablespoons cilantro chopped, fresh
Vegetable Filling
- 6 cups cauliflower cut into small florets, florets
- 1 red bell pepper diced
- 1 small zucchini diced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning
- ½ teaspoon black pepper
Instructions
- Preheat oven to 450°F. Spread 1 cup enchilada sauce in the bottom of a 9x13 baking dish.
- Combine all of the vegetable filling ingredients in a small bowl. Toss to combine.
- Spread onto a baking sheet, roast 10 minutes. Stir and roast an additional 5-7 minutes or until vegetables are tender.
- Place 2 tablespoons of cheese on each tortilla. Evenly divide vegetable mixture over tortillas. Roll tortillas and place seam side down in the prepared dish.
- Top with remaining sauce. Reduce oven temperature to 375°F. Bake uncovered 20 minutes or until bubbly. Add remaining cheese and bake 5 minutes more.
- Top with chopped cilantro.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Serving | 2enchiladas | |
| Calories | 246 | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 1120mg | 47% |
| Potassium | 296mg | 6% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 1889IU | 38% |
| Vitamin C | 50mg | 56% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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