These Roasted Vegetable Enchiladas are packed with fresh veggies, corn, and black beans, then topped with a creamy chile verde sauce and melted Monterey Jack cheese. Add in the garlic, corn, diced zucchini, diced jalapeño and red bell pepper. You'll need to visit your inbox and confirm your subscription to get it. Remove, let cool for just a few minutes, then serve. Top the enchiladas with fresh cilantro and a drizzle of Mexican Crema. Char the peppers until black on all sides. Throw tomatillos, jalapeños and poblano peppers on a sheet pan- drizzle with oil and spices, then roast until softened. I would like to make these for a friend who is allergic to garlic and onions….makes it a bit trickier? Roasted Vegetable Stacked Enchiladas Stacked enchiladas with roasted peppers, sweet potato, cauliflower, and salsa – a healthful yet comforting vegetarian meal perfect for sharing with guests. Fluff with a fork and allow the rice to stand for 5 minutes. Sprinkle on a little cheese followed by 2 spoonfuls of the grilled vegetable filling. Though, the beans in this provide both fiber and protein, so they should be filling enough. These Roasted Vegetable Enchiladas are packed with fresh veggies, corn, and black beans, then topped with a creamy chile verde sauce and melted Monterey Jack cheese. Instructions. **This recipe will also be shared on Fiesta Friday. Remove from oven; reduce oven temperature to 350 degrees. Yes! Post was not sent - check your email addresses! ★☆ We love roasted vegetables! I have read this recipe three times and I can’t figure out where the 2 Tbsp. It’s what takes these vegetarian enchiladas verdes completely over the top in terms of flavor and a must in my opinion. Happy cooking! Change ), You are commenting using your Google account. And you just can't go wrong with roasted veggies. We literally ate the rainbow with this meal.....and it has seriously never tasted so good. ( Log Out / And, to be honest, I was totally fine with it. I usually recommend assembling and then cooking from frozen but I’ve done both! A Mostly Spicy Adventure In My Texas Kitchen, Guess What??? Freeze up to 3 months. I’m completely ga-ga over tacos, but thought enchiladas were completely overrated. I’ve figured out the secret to creating the best enchiladas at home… making your own enchilada sauce! Just like my homemade red enchilada sauce, this one is big on flavor but easy on prep. Learn how your comment data is processed. Lastly add the juice of 1 lime and about 1/4 cup fresh chopped cilantro.