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!

5 from 1 vote

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Prep Time: 30

Cook Time: 30

Total Time: 1

Servings:

Calories: 270kcal

Author: Cathy Trochelman

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.

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