Easy Veggie Enchiladas
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!
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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.