Sarahs creamy veggie enchiladas –If you’re looking for a delightful and savory dish that’s sure to impress your friends and family, look no further than these Roasted Vegetable Enchiladas! Bursting with vibrant flavors and wholesome ingredients, this recipe is perfect for a cozy dinner or a fun get-together. Let’s dive right into the mouth-watering details!
Roasted Vegetable Enchiladas
These enchiladas are not only satisfying but also packed with nutritious roasted vegetables, topped with a rich sauce that will tantalize your taste buds. Whether you’re hosting a dinner party or simply enjoying a quiet night in, these enchiladas are a fantastic choice.
Ingredients
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 red bell pepper, chopped
- 1 yellow onion, chopped
- 2 cups fresh spinach
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 12 corn tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the zucchini, yellow squash, red bell pepper, and onion. Toss with olive oil, cumin, chili powder, salt, and pepper until evenly coated.
- Spread the vegetables on the prepared baking sheet and roast in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized.
- While the vegetables are roasting, warm the corn tortillas in a skillet or microwave to make them pliable.
- Once the vegetables are done, remove them from the oven and mix in the fresh spinach. The residual heat will wilt the spinach.
- Reduce the oven temperature to 350°F (175°C). In a large baking dish, spread a thin layer of enchilada sauce on the bottom.
- To assemble the enchiladas, spoon about 1/4 cup of the vegetable mixture onto a tortilla, roll it up, and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle with shredded cheese.
- Bake in the oven for about 20 minutes, or until the cheese is melted and bubbly.
- Once done, remove from the oven and garnish with fresh cilantro before serving. Enjoy your delicious homemade Roasted Vegetable Enchiladas!
Dig into these enchiladas and let the flavors dance on your palate. Perfect for any occasion, they’ll become a favorite in your household.