These Roasted Vegetable Enchiladas are packed with fresh veggies, corn, and black beans, then topped with a creamy chile verde sauce and melted Monterey Jack cheese. The perfect dish for a healthy meatless dinner!
A little known fact about me is that, for many years, I was a vegetarian. I’m not even exactly sure why – except that a friend and I decided to give it a go in middle school, and somehow, it stuck. Needless to say, my parents were not entirely thrilled.
My mom made it clear that she would not be making me separate meals (which, as a mom, I totally understand)….so it was up to me to make it work. Since we had some type of meat with most dinners, I ended up eating a lot of sides. And, to be honest, I was totally fine with it.
My vegetarian ways continued through high school and college, and then, for some reason, as I was getting ready to graduate from college, I decided to call it quits. And I never looked back.
These days, I still don’t eat red meat….but for the most part, I’m good with the rest. That said, I still have a special place in my heart for all things vegetarian. And if my family didn’t like meat so much, there’s a good chance we would eat vegetarian more often than not. But alas, they are carnivores through and through. Which means I need to choose my meatless options wisely!
Roasted Vegetable Enchiladas – A vegetarian meal
Luckily, one thing my kids LOVE is roasted vegetables. Anytime I can work them into a meal, it’s sure to be a win! Which is why I used ALL the veggies in these enchiladas – three types of peppers, zucchini, yellow squash, purple onion, corn, and fresh cilantro for on top. We literally ate the rainbow with this meal…..and it has seriously never tasted so good.
Because the only thing better than a delicious pan of rainbow-colored roasted veggies is roasted veggies stuffed inside white corn tortillas, topped with creamy chile verde sauce and gooey, melted Monterey Jack cheese. Seriously, you guys. It’s enough to make a vegetarian out of anyone…..or at the very least…..guarantee that my kids will be totally fine with Meatless Monday!
Roasted Vegetable Enchiladas
These Roasted Vegetable Enchiladas are packed with fresh veggies, corn, and black beans, then topped with a creamy chile verde sauce and melted Monterey Jack cheese. The perfect option for a healthy, flavor packed, meatless dinner!
Ingredients
- 3 Tablespoons olive oil
- 1/2 red pepper
- 1/2 yellow pepper
- 1/2 orange pepper
- 1/2 small zucchini
- 1/2 small yellow squash
- 1/2 cup chopped red onion
- 2 ounces mushrooms
- 1/2 cup corn kernels, fresh or frozen
- 1/2 cup black beans, rinsed and drained
- 8 corn tortillas
- 2 cups Shredded Monterey Jack Cheese
- For Sauce:
- 1/2 c. half & half
- 2 cans diced green chiles
- 1 1/2 teaspoons cumin
- 1/4 teaspoon salt
- 2 garlic cloves, minced
- 2 Tablespoons chopped fresh cilantro, for garnish
Instructions
- Chop vegetables into 3/4 inch pieces.
- Toss vegetables (including corn, but not black beans) with 3 Tbsp. olive oil and spread on a large rimmed baking pan.
- Roast at 400°F for 12-15 minutes.
- Remove from oven; reduce oven temperature to 350°F.
- Add black beans to roasted vegetables.
- Heat corn tortillas slightly to soften, then fill each tortilla with approximately 1/3 cup roasted vegetable mixture.
- Roll tightly and place seam-side down in 9x13 inch pan.
- Repeat until all the tortillas are filled.
- Prepare the chile verde sauce by combining half & half, diced green chiles, cumin, salt, and garlic cloves.
- Pour sauce evenly over enchiladas.
- Top with shredded cheese and cover with aluminum foil.
- Bake at 350 degrees for 30 minutes or until cheese is fully melted.
- Top with fresh cilantro.
Nutrition Information:
Yield: 8 Serving Size: 1 gramsAmount Per Serving: Calories: 270Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 30mgSodium: 259mgCarbohydrates: 22gFiber: 4gSugar: 4gProtein: 11g
For another great Vegetarian option try my Cheesy Zucchini Bake, or my 10-Minute Mushroom Marsala Gnocchi!
Kacey @ The Cookie Writer says
I always wanted to go vegetarian as a child but my mom said the same thing as yours 🙂 I waited until high school to convert but I have never gone back and I would LOVE these enchiladas!! Mexican cuisine is my favourite!
Becky Hardin | The Cookie Rookie says
What a wonderful mix of veggies
Matthew From Nomageddon says
I love your veggie gradient!
Jenn @ Peas and Crayons says
You had me with that rainbow of roasted veggies! Holy COW these look beyond delicious! I gave up vegetarianism as well (threw the towel in just before getting preggo) but I too have a soft spot in my heart for truly veggie dishes! <3
Carrie @Frugal Foodie Mama says
Oh, this sound delicious! I am not a vegetarian, but sometimes I do crave a meat-free dish. And you just can’t go wrong with roasted veggies. 🙂
Dorothy at Shockingly Delicious says
I seriously adore your sheet pan of rainbow veggies! My family would love this recipe.
Jessica @ A Kitchen Addiction says
We love roasted vegetables! Can’t wait to give these enchiladas a try!
Deb A says
This looks so good Cathy! Love your rainbow of veggies!
Jessica says
Looks delicious Cathy! I love roasted veggies!
Matthew From Nomageddon says
Perfect for meatless Monday!
Jamie @ Love Bakes Good Cakes says
These sound incredible – I’m a huge fan of enchiladas any way I can get them!! 🙂
Nancy | The Bitter Side of Sweet says
I LOVE roasted veggies and could eat them alone for a meal but I think they are perfect in this!
Julie @ Julie's Eats & Treats says
If my dinner menu included amazing dishes like this I’d be a vegetarian too!!
Rachael Yerkes says
This looks and sounds so good! I love how healthy it all is! Definitely adding this to our “no meat meals” list!
marcie says
I call myself a closet vegetarian — while I eat meat (especially fish), I love meatless meals and eat them even more! This meal is right up my alley, and I love those rainbow roasted veggies! I can’t wait to try this, Cathy. 🙂
Suzanne says
Made these tonight. Barely have enough left for lunch tomorrow because hubs would not stop eating them. Delish!! Thanks for the recipe.
Lana says
Do you know if these can be cooked then frozen? This will make a ton and there’s only 2 and a half of us. I would normally half the recipe, but since I have to buy all the different produce items anyway, it would be easiest to freeze…
sungrownkitchen.com says
My family loved these, the creamy sauce was really good and we added queso fresco cheese. Thanks!–Meryl
jenny says
Looks like a great recipe! I’ll be trying it tonight. As for the cans of green chiles, which size should it be? Thank you~