Description
Savor the delightful combination of roasted vegetables wrapped in warm tortillas and topped with zesty enchilada sauce and melted cheese. These Roasted Vegetable Enchiladas Crispy are not only a feast for the eyes but also a wholesome dish perfect for family gatherings or cozy dinners. With earthy bell peppers, zucchini, and onions mingling with spices, each bite is bursting with flavor. Easy to prepare and customizable, this recipe is sure to become a household favorite.
Ingredients
Scale
- 8 corn tortillas
- 1 cup chopped bell peppers (mixed colors)
- 1 cup diced zucchini
- 1 medium yellow onion (diced)
- 2 tsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 cup shredded Monterey Jack cheese
- 1 cup enchilada sauce (store-bought or homemade)
- 3 tbsp tomato paste
- 1 cup low-sodium vegetable broth
Instructions
- Preheat your oven to 400°F (200°C). Spray a baking dish with nonstick cooking spray.
- In a bowl, toss chopped bell peppers, zucchini, onion, olive oil, cumin, chili powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
- In a saucepan over medium heat, combine tomato paste and vegetable broth. Simmer for about five minutes until heated through.
- Lay one tortilla flat, fill with roasted vegetables and a sprinkle of cheese. Roll tightly and place seam-side down in the baking dish.
- Pour enchilada sauce over rolled tortillas and sprinkle remaining cheese on top.
- Bake for about 15-20 minutes until cheese is melted and bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas (approximately 250g)
- Calories: 420
- Sugar: 6g
- Sodium: 660mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 30mg