Vegetarian Enchiladas with Roasted Vegetables [ 55 min ]

Mexican Fiesta Roasted Veggie Enchiladas - Vegetarian - Easy Daily Kitchen

Vegetarian Enchiladas with Roasted Vegetables [ 55 min ]

With their vibrant medley of roasted vegetables, these enchiladas are as pleasing to the eye as they are to the palate. Packed with wholesome ingredients and bursting with Mexican flair, they make for a perfect weeknight dinner that feels like a celebration. Whether you are a busy professional or a home cook looking to spice up your dinner routine, these quick and easy enchiladas will not disappoint. Indulge in the harmonious blend of flavors and enjoy a meal that's both nutritious and delicious in under an hour.

Imprimer la recette Pin Recipe

Temps de préparation 15

Temps de cuisson 40

Temps total 55

Type de plat Main Course

Cuisine Mexican

Portions servings

Calories 450 kcal

Ingrédients

2 tablespoons olive oil

1 large red bell pepper, sliced

1 large yellow bell pepper, sliced

1 medium zucchini, sliced

1 medium red onion, sliced

2 teaspoons ground cumin

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

8 large flour tortillas

1 can (15 oz) black beans, drained and rinsed

2 cups shredded Mexican cheese blend

2 cups enchilada sauce

1/2 cup fresh cilantro, chopped

Instructions

Preheat the oven to 400°F (200°C).
In a large bowl, combine the bell peppers, zucchini, red onion, olive oil, cumin, smoked paprika, salt, and black pepper. Toss to coat the vegetables evenly.
Spread the seasoned vegetables on a baking sheet and roast in the preheated oven for 20 minutes, or until tender.
Reduce the oven temperature to 350°F (175°C).
In a large mixing bowl, combine the roasted vegetables, black beans, and 1 cup of shredded cheese.
Spoon a portion of the vegetable mixture down the center of each tortilla. Roll up the tortillas tightly and place them seam-side down in a greased baking dish.
Pour the enchilada sauce evenly over the top of the wrapped tortillas and sprinkle the remaining shredded cheese over the sauce.
Bake in the oven for 20 minutes, or until the cheese is melted and bubbly.
Garnish with fresh cilantro before serving.

Nutrition

Serving: 100gCalories: 450kcalCarbohydrates: 52gProtéines: 18gFat: 20gSucre: 8g

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