Roasted Vegetable Enchilada Explosion

Jun 04, 2023June 4, 20230 11
Roasted Vegetable Enchilada Explosion: A Spicy and Healthy Twist on Mexican Cuisine
in Mexican

Prep

20 min

Cook

50 min

Ready In

70 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 red bell peppers ( matchstick size )
1/2 head cauliflower ( cut into 1/2-inch chunks )
1 small sweet potato ( peeled and cut into 1/2-inch cubes , about 1 1/2 cups )
1 medium onion , halved and slivered
1 cup corn kernel ( fresh or frozen )
3 tablespoons olive oil
1 1/2 teaspoons ground cumin
2 garlic cloves , minced
salt and black pepper
1/2 cup chopped fresh cilantro
2 cups salsa ( homemade or store bought )
3 -4 flour tortillas
2 cups shredded cheese
1 poblano chile ( cut into matchsticks , optional if you want some heat ! )
sour cream , for garnish
thinly sliced scallion ( green onions )

Nutrision Information

Servings Per Recipe
4
Calories
489
Sugar
9g
Fat
24g
Roasted Vegetable Enchilada Explosion is a spicy and flavorful take on traditional Mexican cuisine. This vegetarian dish features roasted red bell peppers, cauliflower, sweet potato, onion, and corn, wrapped in soft flour tortillas and smothered with salsa and cheese. The dish can be made with or without poblano chiles, depending on your preference for spiciness. It's a great way to enjoy the flavors of Mexico while also getting in a healthy dose of vegetables. This dish is perfect for a weekend dinner with friends and family, or for a midweek meal that will leave you feeling satisfied and nourished.

Instructions

1.Preheat oven to 425°F (220°C).
2.Toss red bell peppers, cauliflower, sweet potato, onion, and corn together in a large bowl with olive oil, cumin, garlic, salt, black pepper, and cilantro.
3.Spread the vegetables out in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
4.Reduce oven temperature to 375°F (190°C).
5.Spread a thin layer of salsa over the bottom of a 9x13 inch baking dish.
6.Place tortillas on a flat surface and sprinkle shredded cheese down the center of each.
7.Top the cheese with some of the roasted vegetables and poblano chile, if using.
8.Roll up each tortilla tightly and place seam-side down in the baking dish.
9.Top the enchiladas with remaining salsa and cheese.
10.Bake for 20-25 minutes, or until heated through and bubbly. Serve with a dollop of sour cream and sliced scallions.

PROS

Roasted Vegetable Enchilada Explosion is a hearty and satisfying meal that is packed with flavor.

The recipe is vegetarian and gluten-free, making it a great option for people with dietary restrictions.

It’s also a great way to incorporate more vegetables into your diet.

CONS

This recipe can be time-consuming to prepare, particularly if you are roasting the vegetables from scratch.

It can also be difficult to find good-quality store-bought salsa that doesn’t contain added sugars or preservatives.

HEALTH & BENEFITS

Roasted Vegetable Enchilada Explosion is a healthy and nutritious meal that is rich in vitamins, minerals, and fiber.
The vegetables in this recipe provide a range of essential nutrients, including vitamin C, vitamin A, potassium, and folate.
The dish is also low in calories and fat, making it a great option for people looking to maintain a healthy weight.

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