Shape Magazines Roasted Veggie Enchiladas Recipes

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ROASTED VEGGIE ENCHILADA CASSEROLE



Roasted Veggie Enchilada Casserole image

This roasted veggie enchilada casserole recipe is a hearty, vegetable-packed dinner loaded with fresh Mexican flavors! It's a great gluten-free main dish. Recipe yields 6 to 8 servings.

Provided by Cookie and Kate

Categories     Entree

Time 1h45m

Number Of Ingredients 14

1/2 medium head of cauliflower, cut into 1/2-inch chunks
1 large sweet potato, peeled and cut into 1/2-inch cubes (about 2 cups)
2 red bell peppers, cut into 1″ squares
1 medium yellow onion, sliced into wedges about 1/2″ wide
3 tablespoons extra-virgin olive oil, divided
1 teaspoon ground cumin, divided
Salt
Freshly ground black pepper
2 1/4 cups (18 ounces) red salsa, either homemade or jarred*
1/2 cup chopped fresh cilantro, plus extra for garnish
9 to 10 corn tortillas**, halved
1 can (15 ounces) black beans, rinsed and drained, or 1 1/2 cups cooked black beans
2 big handfuls (about 2 ounces) baby spinach leaves
2 cups shredded Monterey Jack cheese

Steps:

  • To roast the veggies (this can be done up to 2 days in advance): Preheat the oven to 400 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking.
  • On one pan, combine the cauliflower and sweet potato. On the other pan, combine the bell peppers and onion. Drizzle half of the olive oil over one pan, and the other half over the other pan. Same with the cumin.
  • Sprinkle both pans lightly with salt and pepper, then toss each one until the vegetables are lightly coated in oil and spices, adding another light drizzle of olive oil if necessary. Arrange the vegetables in an even layer across each pan. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway.
  • When you're ready to assemble, reduce the oven heat to 350 degrees Fahrenheit and lightly grease a 9″ square baker. Stir the cilantro into the salsa.
  • To assemble, spread 1/2 cup salsa evenly over the bottom of the baking pan. Add a single layer of halved tortilla pieces, arranging them so they completely cover the salsa.
  • Top with 1/2 of the beans, 1/3 of the vegetables, 1/2 of the of spinach, and 1/3 of the cheese.
  • Make a second layer of tortillas (I pressed down on the mixture a little here to make room for the next layers). Top with 1/2 of the remaining salsa, all of the remaining beans, 1/2 of the remaining vegetables, all of the remaining spinach, and 1/2 of the remaining cheese.
  • Make a third layer of tortillas (again, I pressed down to make more room). Top with the remaining salsa, vegetables, and cheese.
  • Cover the pan with parchment paper (I tent mine in the middle and wrap the edges around the handles) or aluminum foil. Bake for 20 minutes, then remove the parchment paper or aluminum foil and bake for 10 more minutes, or until heated through.
  • Let the casserole cool for 10 minutes, to give it time to set and reach a palatable temperature. Before serving, sprinkle the top lightly with additional chopped cilantro.

Nutrition Facts : Calories 434 calories, Sugar 4.6 g, Sodium 1332.3 mg, Fat 20.7 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 48.1 g, Fiber 10.5 g, Protein 18.7 g, Cholesterol 40 mg

ROASTED VEGETABLE ENCHILADAS



Roasted Vegetable Enchiladas image

Delicious roasted veggies overflow in these enchiladas.

Provided by Ali

Time 50m

Number Of Ingredients 14

1 yellow squash, cut into 1/2-inch pieces
1 red pepper, cut into 1/2-inch pieces
1 medium red onion, roughly chopped
1 medium sweet potato, cut into 1/2-inch pieces
1 small head broccoli, roughly chopped
1 small head cauliflower, roughly chopped
1 (8 oz.) container button mushrooms, halved or quartered
2 Tbsp. olive oil
salt and black pepper
8 tortillas (use whichever kind you'd like)
1 1/2 cups red enchilada sauce, homemade or store-bought
2 cans black beans, drained and rinsed
2 cups Mexican shredded cheese
optional garnishes: fresh cilantro, chopped avocado, pico de gallo, sour cream

Steps:

  • Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil.
  • In a large bowl, toss together the yellow squash, red pepper, red onion, sweet potato, broccoli, cauliflower, mushrooms and olive oil until evenly mixed. Season generously with salt and black pepper. Spread the mixture out evenly onto the covered baking sheet. (Vegetables should be mostly in a single layer. If your baking sheet is small, you may need to spread these out over two baking sheets.)
  • Bake for 30 minutes, or until the edges of the vegetables begin to crisp and they are tender. Remove and set aside to cool. Reduce oven heat to 350 degrees.
  • Meanwhile, prepare your enchilada assembly line. Lay a tortilla on a flat work surface, then spread the top of it with a generous few tablespoons of enchilada sauce. Sprinkle down the center with black beans, shredded cheese, and then lots of roasted veggies. Roll the tortilla up to close, then place it seam-side-down in a greased 9×13-inch baking dish. Repeat with remaining ingredients. Then spread any remaining enchilada sauce on top of the enchiladas in the dish.
  • Bake at 350 degrees for 20 minutes. Then remove dish and sprinkle extra cheese on top, and bake for 5-10 minutes more until the cheese has melted and the tortillas begin to brown slightly around the edges. Remove from oven and serve immediately, with garnishes if desired.

SUMMER VEGETABLE ENCHILADAS



Summer Vegetable Enchiladas image

This recipe is Ree's take on classic Tex-Mex enchiladas. She uses seasonal summer vegetables such as yellow squash, cherry tomatoes and poblano peppers to create a veggie-forward dish perfect for family mealtime.

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 14

1 cup cherry tomatoes
3 tablespoons olive oil
3/4 teaspoon chili powder, plus more for sprinkling
3/4 teaspoon ground cumin
3 cloves garlic, minced
1 poblano pepper, seeded and thinly sliced
1 red onion, thinly sliced
1 yellow squash, halved and cut into half-moons
Kosher salt and freshly ground black pepper
16 corn tortillas
Two 15-ounce cans green enchilada sauce
3 cups grated Monterey Jack or pepper jack cheese (about 12 ounces)
Chopped fresh cilantro, for topping
Sour cream, for serving

Steps:

  • Preheat the oven to 450 degrees F.
  • Toss the cherry tomatoes, oil, chili powder, cumin, garlic, poblano, red onion, squash, 1 teaspoon salt and several grinds of pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, 7 to 10 minutes.
  • Meanwhile, one at a time, hold the tortillas with metal tongs over a stovetop burner set on medium heat to brown slightly, about 30 seconds per side. Set aside.
  • Pour one of the cans of enchilada sauce into a 9-by-13-inch baking dish. Pour the other can of enchilada sauce into a bowl.
  • To assemble the enchiladas, dip a tortilla into the bowl of enchilada sauce, then lay on a plate. Sprinkle some of the Monterey Jack down the middle, followed by some of the roasted vegetables. Roll it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas and most of the Monterey Jack (save a little cheese for topping).
  • Pour the remaining enchilada sauce from the bowl over the enchiladas, then top with the remaining cheese. Add a final sprinkling of chili powder, then bake until hot and bubbly, 15 to 17 minutes. Let sit for 10 minutes before serving, to ensure the enchiladas stay together when serving. Top with cilantro and serve with sour cream.

VEGETARIAN ENCHILADAS



Vegetarian enchiladas image

Pack flavour into your meal with these easy veggie enchiladas that are filled with nutritious ingredients. This comforting, cheesy dish is the perfect crowd-pleasing family dinner

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 9

1 tsp olive oil
2 onions, chopped
280g carrots, grated
2-3 tsp chilli powder (mild or hot, according to your taste)
2 x 400g cans chopped tomatoes
2 x 400g cans pulses in water, drained (we used mixed beans and lentils)
6 small wholemeal tortillas
200g low-fat natural yogurt
50g extra-mature cheddar cheese (or veg alternative), finely grated

Steps:

  • Heat the oil in a large frying pan. Cook the onions and carrots for 5-8 mins until soft - add a splash of water if they start to stick. Sprinkle in the chilli powder and cook for 1 min more. Pour in the tomatoes and pulses and bring to the boil. Turn down the heat and simmer for 5-10 mins, stirring occasionally, until thickened. Remove from the heat and season well.
  • Heat grill to high. Spread a spoonful of the bean chilli over a large ovenproof dish. Lay each tortilla onto a board, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal. Place them into the ovenproof dish. Spoon the remaining chilli on top.
  • Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few mins until the top is golden and bubbling. Serve with a green salad.

Nutrition Facts : Calories 430 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 17 grams sugar, Fiber 15 grams fiber, Protein 23 grams protein, Sodium 1.36 milligram of sodium

SHAPE MAGAZINE'S ROASTED VEGGIE ENCHILADAS



Shape Magazine's Roasted Veggie Enchiladas image

This is from September's Shape mag. I'm posting it here before I'm done with the magazine and leave it in the rack at the gym for others to read. Haven't tried it but don't want to lose it. Sounds incredible and healthy!

Provided by allie_from_cali

Categories     Vegetable

Time 2h

Yield 6 serving(s)

Number Of Ingredients 20

1 cup reduced-sodium chicken broth or 1 cup vegetable broth
8 ounces fresh tomatillos, husked, rinsed and halved
1/2 medium white onion, quartered
3/4 cup fresh cilantro
2 jalapenos, quartered
3 garlic cloves
1/2 teaspoon salt
1/8 teaspoon ground cumin
nonstick cooking spray
2 cups peeled butternut squash, cut into 1/2 inch pieces
1 russet potato, peeled and cut into 1/2 inch pieces
1 red bell pepper, seeded and chopped
1/2 white onion, chopped
8 ounces cremini mushrooms, sliced
3 garlic cloves, finely chopped
salt and pepper, to taste
2 teaspoons canola oil
1 cup reduced-fat monterey jack cheese
12 corn tortillas or 12 wheat flour tortillas, 6 inch
1/4 cup crumbled Cotija cheese (or French feta)

Steps:

  • Sauce:.
  • Combine all ingrdients in a heavy saucepan on high heat. Cover and bring to a boil.
  • Decrease heat to medium-low and simmer, covered, until veggies are very tender, stirring occasionally, about 25 minutes.
  • Uncover and let cool for 10 minutes.
  • Transfer mixture to a blender and puree. Set aside.
  • Enchiladas:.
  • Preheat over to 400.
  • Coat a large, shallow baking pan with cooking spray.
  • Toss squash, potato, bell pepper, onion, mushrooms and minced garlic in a large bowl. Sprinkle with salt and pepper. Drizzle with oil and toss to coat.
  • Transfer veggies to baking pan.
  • Roast for 45 minutes, or until squash and potatoes are tender and beginning to brown, stirring occasionally.
  • Let mixture cool, then stir in 3/4 cup each sauce and Jack cheese.
  • Heat a griddle/heavy frying pan over med.-high heat.
  • Mist both sides of tortilla with cooking spray and warm on pan for 30 sec each side, until brown spots appear.
  • Coat 13x9x2 glass baking dish with cooking spray.
  • Spoon 1/3 cup sauce over bottom of dish.
  • Place 1/4 cup veggie mixture in center of 1 tortilla and roll up. Place enchiladas seam side down in dish. Repeat with remaining torts.
  • Pour remaining sauce over enchiladas, sprinkle with remaining cheeses.
  • Cover with foil and bake until enchiladas are heated through, about 25 minutes.
  • Serve immediately.

Nutrition Facts : Calories 265.5, Fat 6.7, SaturatedFat 2.4, Cholesterol 9.7, Sodium 414, Carbohydrate 42.4, Fiber 6.6, Sugar 6.1, Protein 12.5

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