Roasted Veggie Enchiladas Recipe
Prep Time:
10 minutes
Cook Time:
40 minutes
Servings:
4 Servings
Ingredients
  • 2 cups diced zucchini
  • 2 cups diced eggplant
  • 1 cup diced carrot
  • 2 tablespoons olive oil
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 (15-ounce) can black beans, drained
  • 12 dried guajillo chiles, stemmed and seeded
  • 1 clove garlic
  • ½ teaspoon dried oregano
  • 8 medium-sized tortillas
  • 8 ounces Mexican shredded cheese blend
Directions
  1. Preheat the oven to 400 F.
  2. Toss diced zucchini, eggplant, and carrot with olive oil, ½ teaspoon salt, ½ teaspoon pepper, garlic powder, onion powder, cumin, and chili powder.
  3. Spread vegetables onto a parchment-lined sheet tray.
  4. Roast for 25 minutes, or until fork tender.
  5. Once roasted, combine roasted vegetables with the black beans in a bowl.
  6. To make the enchilada sauce, bring 4 cups of water to a boil.
  7. Add the chiles, remove from the heat, and cover for 15 minutes, until peppers are soft.
  8. Remove peppers from the liquid and add to a blender with the garlic clove, oregano, and ½ teaspoon each salt and pepper.
  9. Add ½ cup of the boiling liquid and blend. Continue adding liquid until sauce is thinned to an enchilada-sauce consistency.
  10. Strain the sauce through a fine mesh sieve.
  11. Spread ½ cup of sauce on the bottom of a baking dish.
  12. To assemble the enchiladas, scoop a heaping ¼ cup of vegetable mixture into a tortilla. Sprinkle with cheese.
  13. Roll the tortilla around the filling and add to the casserole dish. Repeat the process until you have enough enchiladas to fill your dish.
  14. Coat the enchiladas with sauce, then cover with 1 cup of shredded cheese.
  15. Add to the oven and bake until cheese is melted and gooey, about 10 minutes.
  16. Serve warm, optionally garnished with fresh cilantro.