Recipe

Roasted Vegetable Enchiladas

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Recipe
1 Question

Photo by nannydeb

This recipe was entered in the contest for Your Best Red Pepper Recipe

This recipe was entered in the contest for Your Best Dirt Cheap Dinner
A&M's Testing Notes: If you're tempted to change the recipe due to the simple list of ingredients, in a word—don't. The roasted red pepper, jalapeno and garlic make a good sauce and baking the enchiladas takes...
If you're tempted to change the recipe due to the simple list of ingredients, in a word—don't. The roasted red pepper, jalapeno and garlic make a good sauce and baking the enchiladas takes it to another level. The roasted sauce, caramelized veggies and creamy cheese all combine for a great vegetarian meal. – FrozenFoodie

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Chef
nannydeb's Notes:
This is my version of an enchilada sauce that I've had at Mother's Cafe & Garden here in Austin. I love roasted vegetables of any kind and this dish was created out of leftovers. - nannydeb

Serves 4-6

3 red bell peppers, cut into 4 large pieces, seeds and stem removed Ask a question about this ingredient

2 zucchini squash, cut into one inch chunks Ask a question about this ingredient

2 yellow squash, cut into one inch chunks Ask a question about this ingredient

1/2 yellow onion, cut into one inch chunks Ask a question about this ingredient

1 medium jalapeno, cut in half, seeded and stem removed Ask a question about this ingredient

2 whole cloves garlic, skin on Ask a question about this ingredient

olive oil for drizzling Ask a question about this ingredient

8 ounces light sour cream Ask a question about this ingredient

2 tablespoons fresh cilantro, chopped, divided Ask a question about this ingredient

1 teaspoon cumin Ask a question about this ingredient

salt and pepper Ask a question about this ingredient

6-7 corn tortillas Ask a question about this ingredient

1 cup queso fresco, crumbled (if not available, you could use chevre or Monterrey Jack cheese) Ask a question about this ingredient

Preheat oven to 400 degrees.
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Spread the cut vegetables out onto a baking sheet and drizzle with olive oi.
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Roast vegetables for 25-30 minutes, stirring every 10 minutes or so.
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Remove the red bell peppers once the skins have browned and loosened from the pepper.
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Place the red bell peppers in a brown paper sack to sweat for 10 minutes.
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Keep an eye on the garlic too and remove it from the oven once softened. Set aside.
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Remove the skins from the red bell peppers and the garlic.
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Place the red bell peppers, jalapeno and garlic in a food processor.
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Add sour cream, 1 tablespoon cilantro and cumin and puree until smooth. Add salt and pepper to taste.
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Once the rest of the vegetables have roasted, set aside to cool slightly.
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In an 8x8 baking dish, spread a large spoonful of the sauce on the bottom.
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Roll about 1/4 cup of the vegetable mixture and a sprinkling of cheese into each corn tortilla in rows, enough to fill up the dish.
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Spread the remaining enchilada sauce over the rolled enchiladas.
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Bake for 20-25 minutes or until heated through.
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Top with remaining cheese and cilantro and serve.
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9 Comments on Roasted Vegetable Enchiladas

KKT added 4 months ago

I made these tonight for my volunteer group, and everyone loved them! Its difficult finding a recipe that works for someone that is vegetarian and another that is fructose intolerant (no tomatoes, no corn, no fruit etc.) but this was perfect! Thanks for sharing the recipe :)