Craving a comforting, flavorful meal that’s packed with vegetables?
Our Easy Veggie Enchiladas are the perfect solution! This recipe puts a healthy spin on the traditional Mexican dish, featuring a colorful mix of baked vegetables, seasoned refried beans, and optional sauces and cheese.
The best part? You can use corn tortillas or even leftover rotis for a fusion twist!
Why You’ll Love This Recipe:
Vegetable-packed: A delicious way to increase your veggie intake
Customizable: Easily adapt with your favorite vegetables and toppings
Fusion-friendly: Works great with traditional tortillas or Indian rotis
Make-ahead option: Perfect for meal prep or feeding a crowd
Nutritional Benefits: These enchiladas are loaded with fiber, vitamins, and minerals from the variety of vegetables. The beans provide protein and additional fiber, making this a well balanced, satisfying meal.
Easy Veggie Enchiladas
- 30 Jan 2025
- 0 Comments
Ingredients
- Corn Tortilla or leftover rotis
- Onion Baked
- Bell pepper Baked
- Cauliflower Baked
- Carrots Baked
- Asparagus Baked
- Salt for seasoning
- Olive Oil for seasoning
- Pepper for seasoning
- Beans Refried
- Cumin Powder
- Paprika
- Tomatoes
- Green Chilies
- Cilantro
- Onion
- Lemon Juice
- Enchilada Sauce Optional
- Avocados Optional
- Garlic Paste Optional
- Lettuce Optional
- Shredded cheese vegan cheese for a dairy-free version
Instructions
- Preheat oven to 400°F (200°C). Toss chopped vegetables with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
- Reduce oven temperature to 375°F (190°C).
- Prepare refried beans by sautéing onion and garlic, adding black beans, and mashing. Season with cumin and paprika.
- Make tomato salsa by combining chopped tomatoes, green chilies, cilantro, onion, and lemon juice.
- Spread refried beans on each tortilla or roti, add roasted veggies, and roll up.
- Place rolled enchiladas seam-side down in a baking dish.
- If using, pour enchilada sauce over the top and sprinkle with cheese.
- Bake for 15-20 minutes until cheese is melted and bubbly.
Serving Suggestions:
- Top with sliced avocado, yogurt-avocado-garlic paste, or shredded lettuce
- Serve with a side of Mexican rice or a simple green salad
- Pair with a refreshing cucumber-lime agua fresca
Tips and Variations:
- Use sweet potatoes or butternut squash for a hint of sweetness
- Add some corn or black beans to the vegetable mix for extra texture
- Try different cheese varieties like cotija or queso fresco
- For a spicier version, add some jalapeños to your vegetable mix
Make-Ahead and Storage Tips: Assemble the enchiladas up to a day in advance and refrigerate.When ready to eat, add the sauce and cheese, then bake. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Our Easy Veggie Enchiladas offer a delicious way to enjoy a Mexican-inspired meal
while packing in plenty of vegetables. Whether you stick to the traditional corn tortillas or
experiment with leftover rotis, these enchiladas are sure to be a hit. They’re perfect for a family dinner, meal prep, or even a festive gathering with friends.
We’d love to hear from you! Did you try this recipe? Share your experience or your own twist on these veggie enchiladas in the comments below.
Don’t forget to check out our other international-inspired vegetarian recipes and join our Facebook group “Eat Light for Indian Palates – Vegetarian” for more culinary inspiration!
Enjoy your flavorful veggie enchiladas!
