Roasted Vegetable Enchiladas – packed with fresh vegetables and Monterey Jack cheese and smothered in a creamy chili verde sauce. A delicious meatless meal the whole family will love!
I’ve been noticing a trend as my kids have gotten older. Which is that for the most part, they could take or leave meat. Now, to be fair, they come by it honestly. I was a vegetarian for nearly 10 years, and to this day I still love all things veggie.
As do my kids… especially when the veggies are roasted! Which is exactly why I used ALL the roasted vegetables in these delicious roasted vegetable enchiladas. Three types of peppers, zucchini, yellow squash, purple onion, corn, and fresh cilantro… all stuffed inside corn tortillas with a creamy chili verde sauce and gooey, melted Monterey Jack cheese.
They’re easy to make, perfectly satisfying, and packed with good-for-you ingredients. Not to mention… they’re delicious enough to make a vegetarian (or at least a veggie lover) out of anyone! Enchiladas FOR THE WIN!
what you’ll need for this recipe
Vegetables – I used a combination of red bell pepper, yellow bell pepper, orange bell pepper, zucchini, yellow squash, red onion, mushrooms, and corn. Feel free to add any of your favorite vegetables (see ideas below!)
Beans – I added black beans for flavor, texture, and protein. Substitute pinto beans or any of your favorite beans.
Tortillas – I used 8 corn tortillas, which makes this a gluten-free recipe.
Cheese – I used 2 cups shredded Monterey Jack Cheese. For best results, shred your own instead of buying pre-shredded cheese.
Enchilada sauce – I made a green sauce with half & half, diced green chiles, cumin, salt, garlic. Add roasted poblano peppers or cayenne pepper for extra heat!
Cilantro – I added chopped fresh cilantro as a garnish.
how to make roasted vegetable enchiladas
Roast the vegetables. Chop vegetables into 3/4 inch pieces. Toss vegetables (including corn, but not black beans) with 3 Tbsp. olive oil and spread on a large rimmed baking pan. Roast at 400°F for 12-15 minutes. Remove from oven; reduce oven temperature to 350°F.
Add the black beans & fill the tortillas. Add black beans to roasted vegetables. Heat corn tortillas slightly to soften, then fill each tortilla with approximately 1/3 cup roasted vegetable mixture. Roll tightly and place seam-side down in 9×13 inch baking dish. Repeat until all the tortillas are filled.
Make the enchilada sauce. Prepare the chilé verde sauce by combining half & half, diced green chiles, cumin, salt, and garlic cloves. Pour sauce evenly over enchiladas.
Top with cheese & bake. Top with shredded cheese and cover with aluminum foil. Bake at 350 degrees for 30 minutes or until cheese is fully melted. Top with fresh cilantro.
Recipe Variations
- Add additional veggies, such as broccoli, cauliflower, sweet potato, or baby spinach
- Use flour tortillas instead of corn tortillas
- Substitute roasted poblano peppers for the diced green chiles
- Add crumbled tofu for extra protein
- Add cayenne pepper to the sauce for extra heat
- Use any type of cheese
- Make it a layered casserole (see below!)
- Garnish with sliced avocado, sour cream, salsa, or any of your favorites
make it an enchilada casserole
This recipe can easily be made into a layered casserole:
- Spray a 9×13 inch baking dish with nonstick spray.
- Spread a small amount of sauce onto the bottom of the baking pan.
- Add a single layer of tortillas, followed by half of the vegetables, 1/3 of the sauce, and 1/3 of the cheese.
- Repeat with a second layer, then top with an additional layer of tortillas, the remaining sauce, and the remaining cheese.
- Bake as instructed.
storing & reheating tips
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, transfer to an oven-safe container and cover with aluminum foil. Reheat at 350° for 20 minutes or until warmed through.
More Vegetarian Recipes to Try
Looking for more delicious meatless meals? These are some of our favorites!
Roasted Vegetable Enchiladas
Ingredients
- 3 Tablespoons olive oil
- 1/2 red pepper
- 1/2 yellow pepper
- 1/2 orange pepper
- 1/2 small zucchini
- 1/2 small yellow squash
- 1/2 cup chopped red onion
- 2 ounces mushrooms
- 1/2 cup corn kernels fresh or frozen
- 1/2 cup black beans rinsed and drained
- 8 corn tortillas
- 2 cups Shredded Monterey Jack Cheese
- For Sauce:
- 1/2 c. half & half
- 2 cans diced green chiles
- 1 1/2 teaspoons cumin
- 1/4 teaspoon salt
- 2 garlic cloves minced
- 2 Tablespoons chopped fresh cilantro for garnish
Instructions
- Chop vegetables into 3/4 inch pieces.
- Toss vegetables (including corn, but not black beans) with 3 Tbsp. olive oil and spread on a large rimmed baking pan.
- Roast at 400°F for 12-15 minutes.
- Remove from oven; reduce oven temperature to 350°F.
- Add black beans to roasted vegetables.
- Heat corn tortillas slightly to soften, then fill each tortilla with approximately 1/3 cup roasted vegetable mixture.
- Roll tightly and place seam-side down in 9×13 inch pan.
- Repeat until all the tortillas are filled.
- Prepare the chile verde sauce by combining half & half, diced green chiles, cumin, salt, and garlic cloves.
- Pour sauce evenly over enchiladas.
- Top with shredded cheese and cover with aluminum foil.
- Bake at 350 degrees for 30 minutes or until cheese is fully melted.
- Top with fresh cilantro.
I always wanted to go vegetarian as a child but my mom said the same thing as yours 🙂 I waited until high school to convert but I have never gone back and I would LOVE these enchiladas!! Mexican cuisine is my favourite!
What a wonderful mix of veggies
I love your veggie gradient!
You had me with that rainbow of roasted veggies! Holy COW these look beyond delicious! I gave up vegetarianism as well (threw the towel in just before getting preggo) but I too have a soft spot in my heart for truly veggie dishes! <3
Oh, this sound delicious! I am not a vegetarian, but sometimes I do crave a meat-free dish. And you just can’t go wrong with roasted veggies. 🙂
I seriously adore your sheet pan of rainbow veggies! My family would love this recipe.
We love roasted vegetables! Can’t wait to give these enchiladas a try!
This looks so good Cathy! Love your rainbow of veggies!
Looks delicious Cathy! I love roasted veggies!
Perfect for meatless Monday!
These sound incredible – I’m a huge fan of enchiladas any way I can get them!! 🙂
I LOVE roasted veggies and could eat them alone for a meal but I think they are perfect in this!
If my dinner menu included amazing dishes like this I’d be a vegetarian too!!
This looks and sounds so good! I love how healthy it all is! Definitely adding this to our “no meat meals” list!
I call myself a closet vegetarian — while I eat meat (especially fish), I love meatless meals and eat them even more! This meal is right up my alley, and I love those rainbow roasted veggies! I can’t wait to try this, Cathy. 🙂
Made these tonight. Barely have enough left for lunch tomorrow because hubs would not stop eating them. Delish!! Thanks for the recipe.
Do you know if these can be cooked then frozen? This will make a ton and there’s only 2 and a half of us. I would normally half the recipe, but since I have to buy all the different produce items anyway, it would be easiest to freeze…
My family loved these, the creamy sauce was really good and we added queso fresco cheese. Thanks!–Meryl
Looks like a great recipe! I’ll be trying it tonight. As for the cans of green chiles, which size should it be? Thank you~
Felt the two cans of green chillies overpowered the flavor of the roasted vegetables. Also two cans of “mild” ended up being very spicy which I blame on the chili company. Loved the roasted vegetable variety. Doubled them to have more with other things.