Ranchero Roasted Vegetable Enchiladas #RSC

Jun 04, 2023June 4, 20230 2
Ranchero Roasted Vegetable Enchiladas with a Kick of Flavor
in Vegetarian

Prep

30 min

Cook

40 min

Ready In

70 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 cups red potatoes , diced small ( approx . 1 lb . or 4 medium potatoes )
2 cups frozen sweet corn
1 cup diced sweet onions or 1 large sweet onion
3 tablespoons olive oil , plus extra for oiling pan
1 packet Hidden Valley Original Ranch Seasoning Mix
6 ounces baby spinach leaves
2 cans low-sodium black beans
10 soft taco-size flour tortillas
1 can medium enchilada sauce
1 1/2 cups plain Greek yogurt
8 ounces shredded monterey jack and cheddar cheese blend
1 cup chopped fresh cilantro

Nutrision Information

Servings Per Recipe
10
Calories
andlt;350
Sugar
andlt;10g
Fat
andlt;10g
Ranchero Roasted Vegetable Enchiladas are a delicious vegetarian meal that's easy to make and loaded with flavor. It's a great way to use up leftover vegetables and is perfect for a family dinner or potluck. The vegetables are roasted with Hidden Valley Original Ranch Seasoning Mix, which gives them a kick of flavor and adds a zesty twist to the traditional enchilada. The enchiladas are filled with roasted vegetables, black beans, and spinach, and they're topped with enchilada sauce and cheese. It's a great way to get your daily dose of vegetables and fiber in a tasty and satisfying meal.

Instructions

1.Preheat oven to 425°F. Line large baking sheet with parchment paper.
2.In large bowl, combine diced potatoes, sweet corn, sweet onion, 3 tablespoons of olive oil, and Hidden Valley Original Ranch Seasoning Mix. Toss to coat.
3.Spread mixture evenly on baking sheet; roast for 25 minutes or until vegetables are tender and slightly browned around the edges.
4.Stir in baby spinach until wilted and add black beans.
5.Reduce oven temperature to 375°F.
6.Preheat medium baking dish by coating with a small amount of olive oil.
7.Spread enchilada sauce evenly over bottom of baking dish. Place filling in the center of each tortilla. Roll tightly and place seam side down in baking dish. Pour remaining enchilada sauce over top.
8.Cover with foil and bake for 20 minutes. Remove foil, sprinkle with cheese, and bake uncovered for an additional 5-10 minutes or until cheese is melted and bubbly.
9.Remove from oven and let cool for a few minutes. Serve topped with fresh cilantro.

PROS

This recipe is perfect for a vegetarian meal that’s loaded with nutrients and flavor.
It’s easy to make and can feed a crowd.
It’s also a great way to use up leftover vegetables.

The ingredients in this recipe are low in fat and calories and can be a great way to boost your vegetable intake.

CONS

This recipe requires some prep time to chop and dice the vegetables.
It can also be difficult to roll the tortillas tightly without the filling falling out.
The enchiladas can be messy when serving.

HEALTH & BENEFITS

This recipe is loaded with vegetables that are high in fiber and vitamins.
Sweet potatoes are high in fiber, vitamin A, and potassium.
Corn is a good source of antioxidants and fiber.
Spinach is high in iron, calcium, and vitamins A and C.
Black beans are loaded with protein and fiber.
Greek yogurt is high in protein and can help promote gut health.

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