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Roasted Vegetable Enchiladas

Updated on November 18, 2012

South-of-the-border cuisine with a North-of-the-border flair.

Many moons ago, I was browsing for a recipe to make my own enchiladas. I found two that intrigued me, and sort of melded them together into one, extraordinary Super-Recipe. Over the years, I've tweaked my Super-Recipe here and there, perfecting the dish with each preparation.

I can't tell you how many times I've thrown something together and had it turn out irresistible, only to try to reproduce the same culinary masterpiece at a later date, and miss the mark. Here, I proudly share with you one of the few recipes I've created that I've ever bothered to write down: Roasted Vegetable Enchiladas. While vegetarian enchiladas usually feature copious amounts of gooey, melty cheese, it's the rich flavor of oven-roasted red peppers, onions, and garlic that take center stage in this dish.


Prep time: 30 min
Cook time: 30 min
Ready in: 1 hour
Yields: 4+


  • 1 sweet potato
  • 1 zucchini
  • 1 medium onion
  • 1 red bell pepper
  • 4 cloves garlic
  • 2 c. shredded cheese (* I prefer Cabot's Seriously Sharp Cheddar)
  • 2 T. sour cream
  • 2 oz. cream cheese
  • 10 6 " corn tortillas
  • 1 can (19oz) of enchilada sauce
  • 2 T. olive oil (for roasting)
  • Salt - to taste
  • Fresh cracked pepper - to taste
  • Cilantro (garnish)
  • Chipolte peppers in adobo sauce (optional)


  1. Preheat your oven to 350 degrees.
  2. Cut all vegetables into uniform cubes. *Potatoes should be about ¼ inch thick
  3. - not too thin or they'll burn, not too thick or they'll be hard.
  4. Peel garlic cloves and chop them in half.
  5. In a large bowl, coat veggies and garlic in olive oil, add salt and pepper to taste.
  6. Spread in a single layer on a roasting pan, and roast in oven for approximately 25 minutes, stirring several times.
  7. Using the same bowl as before, mix 1 c. of the shredded cheese with the sour cream and cream cheese. Stir well.
  8. When your veggies have finished roasting, add them to the cheese mixture while still warm and stir until cheeses are slightly melted.
  9. Pour a thin layer of enchilada sauce in baking dish.
  10. Heat 1 Tbsp of oil in a medium skillet. Heat each corn tortilla for 5 seconds on each side to soften, and place on a paper towel to absorb excess oil. Proceed by filling each tortilla with approximately 2 T. of the vegetable/cheese mixture (enough to fill, but not so much that it can't be rolled). Roll tortillas tightly and pack snuggly into baking dish.
  11. Pour remaining enchilada sauce on top of the tortillas. Top with remaining cup of shredded cheese.
  12. Bake in oven until heated through- about 20/25 minutes. Sauce will be bubbling and cheese on top should be golden.
  13. Garnish with chopped, fresh cilantro and a Chipolte pepper if you like a little kick. I always accompany this meal with rice, fresh guacamole, sour cream, and tortilla chips.
Cast your vote for The Recipe

For all you Mexican lovin' Veg-heads out there:

Ten years ago, I felt like I was lucky to stumble across an all-veggie cookbook. Now? The selections are endless, and delightfully narrowed down by cuisine, too!

What's your favorite Vegi-Mex concauction?

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    • profile image


      5 years ago

      j'aime ces recettes

    • Linda BookLady profile image

      Linda Jo Martin 

      6 years ago from Post Falls, Idaho, USA

      I love to make enchiladas, and yours sound wonderful, though I'd have to cut the cheese because I morphed from vegetarian to vegan a few months ago. I like tacos and burritos, and chiliquilas...

    • profile image


      6 years ago

      Veggie enchiladas sound wonderful! :)

    • profile image


      6 years ago

      Thank you so much for sharing this, I cannot wait to try it! =)

    • Joy Neasley profile image

      Joy Neasley 

      6 years ago from Nashville, TN

      Wow! I'm drooling this sounds so good!

    • profile image


      6 years ago

      eemm , . .

      yummy. . .

    • hlkljgk profile image


      6 years ago from Western Mass

      yum. on my "to make" list.

    • artbyrodriguez profile image

      Beverly Rodriguez 

      6 years ago from Albany New York

      That photo looks so inviting. Very nice lens.

    • designsbyharriet profile image


      6 years ago from Indiana

      Sound yummy and healthy to me. Great recipe lens.

    • ItayaLightbourne profile image

      Itaya Lightbourne 

      6 years ago from Topeka, KS

      Very nice! Looks yummy for sure. :)

    • profile image


      6 years ago

      Love mexican, just love it all

    • wilfredpadilla profile image


      6 years ago

      Yummy Vegie-enchiladas!


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