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!
Print
Pin
Servings: 8
Ingredients
- 3 Tbsp. 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 c. chopped purple onion
- 2 oz. mushrooms
- 1/2 c. corn kernels fresh or frozen
- 1/2 c. black beans rinsed and drained
- 8 corn tortillas
- 2 c. Shredded Monterey Jack Cheese
- For Sauce:
- 1/2 c. half & half
- 2 cans diced green chiles
- 1 1/2 tsp. cumin
- 1/4 tsp. salt
- 2 garlic cloves minced
- 2 Tbsp. 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 degrees for 12-15 minutes.
- Remove from oven; reduce oven temperature to 350 degrees.
- 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.