Prepare to embark on a culinary journey that will transform your perception of Mexican cuisine with these mouthwatering Stacked Roasted Vegetable Enchiladas! Imagine layers of perfectly roasted vegetables, melted cheese, and zesty enchilada sauce, all wrapped in warm corn tortillas that promise to tantalize your taste buds and leave you craving more. Whether you're a vegetarian, a veggie lover, or simply someone who appreciates a delicious and nutritious meal, this recipe is about to become your new favorite go-to dinner option that's both impressive and surprisingly easy to prepare.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 cups zucchini, sliced
- 2 cups bell peppers, sliced
- 1 cup corn
- 2 cups enchilada sauce
- 8 corn tortillas
- 2 cups shredded cheese
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your enchiladas cook evenly and get a nice golden color.
- Prepare the vegetables: Slice the zucchini and bell peppers into thin strips. You can use a mandoline slicer for uniform thickness if you have one. Rinse the corn if using canned or frozen corn.
- In a large mixing bowl, combine the sliced zucchini, bell peppers, corn, cumin, salt, and pepper. Toss the vegetables until they are evenly coated with the spices.
- Spread the vegetable mixture onto a baking sheet in an even layer. Roast in the preheated oven for about 20 minutes, or until the vegetables are tender and slightly caramelized.
- While the vegetables are roasting, warm the corn tortillas. You can do this by placing them in a dry skillet over medium heat for about 30 seconds on each side, or by wrapping them in a damp paper towel and microwaving them for about 30 seconds.
- Once the vegetables are roasted, remove them from the oven and set aside. In a 9x13 inch baking dish, spread a thin layer of enchilada sauce on the bottom to prevent sticking.
- To assemble the enchiladas, take a warm tortilla and place a generous amount of the roasted vegetable mixture down the center. Sprinkle some shredded cheese on top of the vegetables.
- Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat this process with the remaining tortillas and filling until all are placed in the dish.
- Once all enchiladas are assembled, pour the remaining enchilada sauce over the top, ensuring that all tortillas are covered. Sprinkle the remaining shredded cheese evenly over the sauce.
- Bake the enchiladas in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are slightly crispy.
- Remove the enchiladas from the oven and let them cool for a few minutes before serving. This will help the filling set and make them easier to serve.
- Garnish with fresh cilantro, avocado slices, or a dollop of sour cream if desired. Serve warm and enjoy your delicious Stacked Roasted Vegetable Enchiladas!
Tips
- Vegetable Roasting Secrets: For maximum flavor, cut your vegetables into uniform sizes to ensure even roasting. Don't overcrowd the baking sheet – this helps the vegetables caramelize instead of steaming.
- Tortilla Technique: Warming tortillas before rolling prevents cracking and makes them more pliable. A quick 30-second warm-up in a dry skillet or microwave works wonders.
- Cheese Selection: While the recipe calls for shredded cheese, experiment with different varieties like pepper jack for extra kick or a Mexican cheese blend for authentic flavor.
- Make-Ahead Magic: You can roast the vegetables and prepare the enchiladas in advance, then refrigerate and bake when ready to serve. Just add an extra 5-10 minutes to the baking time.
- Customization is Key: Feel free to swap vegetables based on seasonal availability or personal preference. Swap zucchini for eggplant or add some black beans for extra protein.
- Sauce Tip: If you want extra moisture, don't be shy about adding a bit more enchilada sauce. It keeps the enchiladas from drying out and adds more flavor.
Nutrition Facts
Calories: 173kcal
Carbohydrates: g
Protein: 8g
Fat: g
Saturated Fat: g
Cholesterol: mg
