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    You are in: Home / Recipes / Roasted Vegetable Enchiladas Recipe
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    Roasted Vegetable Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    1 hr

    50 mins

    Sarahwayne's Note:

    This is a great recipe for summertime when there are a ton of veggies to use up. The chickpeas take the place of any meat that would go in the enchiladas. I had looked for an enchilada recipe that would use up vegetables and couldn't find one so I made up my own. My family loves these and so does everyone else I've made these for. If you have any yellow cherry tomatoes they would be great to use.

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    Serves: 6-7


    enchila ...

    Units: US | Metric


    1. 1
      Grease a cookie sheet and place first 5 ingredients cut side down (tomatoes remain whole) on the cookie sheet. D.rizzle olive oil over the vegetables, sprinkle with salt and pepper and roast at 375 degrees for about 40 minutes.
    2. 2
      Put chickpeas and garlic cloves in food processor and pulse a few times, don't puree- put in a bowl.
    3. 3
      Put cooled veggie mixture in a food processor and pulse a few times (do not puree). Add the veggies to the chickpea mixture and combine. Puree the tomatoes and mix them with the enchilada sauce. Pour some of the combined sauce into the bottom of a greased baking dish. Take 7-8 large flour tortillas Spread 1/2 cup of the mixture on each tortilla, sprinkle with cheese. Roll the filled tortilla, tucking in the ends, and place it seam down in the sauce at the bottom of the pan. Repeat with all the tortillas. Pour the rest of the sauce on top of the rolled tortillas. Cover with cheese. Bake @ 350 degrees covered with foil for 25 minutes, uncover and bake 25 minutes more.

    Ratings & Reviews:


    Nutritional Facts for Roasted Vegetable Enchiladas

    Serving Size: 1 (306 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 152.0
    Calories from Fat 11
    Total Fat 1.2 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 637.1 mg
    Total Carbohydrate 30.9 g
    Dietary Fiber 7.9 g
    Sugars 8.5 g
    Protein 6.4 g

    The following items or measurements are not included:

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