- Food and Cooking
Roasted Vegetable Enchiladas
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.
- 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)
- Preheat your oven to 350 degrees.
- Cut all vegetables into uniform cubes. *Potatoes should be about Â¼ inch thick
- - not too thin or they'll burn, not too thick or they'll be hard.
- Peel garlic cloves and chop them in half.
- In a large bowl, coat veggies and garlic in olive oil, add salt and pepper to taste.
- Spread in a single layer on a roasting pan, and roast in oven for approximately 25 minutes, stirring several times.
- Using the same bowl as before, mix 1 c. of the shredded cheese with the sour cream and cream cheese. Stir well.
- When your veggies have finished roasting, add them to the cheese mixture while still warm and stir until cheeses are slightly melted.
- Pour a thin layer of enchilada sauce in baking dish.
- 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.
- Pour remaining enchilada sauce on top of the tortillas. Top with remaining cup of shredded cheese.
- Bake in oven until heated through- about 20/25 minutes. Sauce will be bubbling and cheese on top should be golden.
- 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.
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!