Easy Mashed Potato and Roasted Vegetable Enchiladas

May 31, 2023May 31, 20230 2
Easy Mashed Potato and Roasted Vegetable Enchiladas
in Entrees

Prep

15 min

Cook

45 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 head broccoli , cut into florets
8 ounces whole button mushrooms
3 small zucchini , chopped
2 cups chopped carrots
1/4 cup olive oil
salt and pepper to taste
3 cups water
1 cup milk
1/4 cup butter
1 package instant mashed potato flakes
1 package corn tortillas
3 cups enchilada sauce
8 ounces shredded Cheddar cheese

Nutrision Information

Servings Per Recipe
8
Calories
327
Sugar
4g
Fat
16g
These easy mashed potato and roasted vegetable enchiladas are a unique twist on the classic enchilada recipe. By swapping the traditional meat filling for roasted vegetables and creamy mashed potatoes, this recipe brings a savory, hearty flavor to the table. The combination of the roasted vegetables and the creamy mashed potatoes gives the dish a depth of flavor and a range of textures. And, it's a perfect way to use up any leftover roasted vegetables you may have in the refrigerator.

Instructions

1.Preheat the oven to 375°F (190°C).
2.In a mixing bowl, toss together broccoli, mushrooms, zucchini, carrots, olive oil, salt and pepper.
3.Arrange the veggies in a single layer on a baking sheet and place in the oven.
4.Roast the vegetables for 25-30 minutes or until they are browned and tender to your preference.
5.While the vegetables roast, in a saucepan, bring water, milk, and butter to a boil over medium heat.
6.Remove the pan from heat and stir in the potatoes until they are smooth and creamy.
7.Warm the enchilada sauce and assemble the enchiladas. Dip each tortilla in the enchilada sauce, then lay it flat on a plate. Spoon mashed potatoes down the center of the tortilla and top with a generous helping of roasted vegetables. Roll up the enchilada and place it in a greased baking dish. When all of the enchiladas are assembled, pour any remaining enchilada sauce over the top of the enchiladas and sprinkle the grated cheese over the top.
8.Bake the enchiladas for 20-25 minutes or until the cheese has melted and is bubbly and golden.

PROS

These easy mashed potato and roasted vegetable enchiladas are full of flavor and nutrition.
They are vegetarian-friendly, gluten-free, and can be made vegan if you leave off the cheese.
This recipe can be adjusted to suit your tastes by swapping out different vegetables or adding in some protein like beans or tofu.
The enchiladas are a filling and satisfying meal perfect for weeknight dinners or meal prep.

CONS

This recipe does take some time to prepare, as the vegetables need to roast and the mashed potatoes need to be made.
It’s important to roll the enchiladas up tightly, or they may come apart in the baking dish.

HEALTH & BENEFITS

This recipe is a great source of vitamins and minerals from the vegetables and the mashed potatoes, including vitamins A and C, potassium, and fiber. It’s also a good way to add variety to your diet and enjoy a meatless meal from time to time. Be mindful of the amount of cheese and enchilada sauce you use, as they can add extra fat and calories to the dish.

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