1/1 Photo of Roasted Vegetable Enchiladas
1 hr 30 mins
Paris D's Note:
We haven't tried this yet, but I wanted to post it for ZWT8. Filled with bell peppers, pinto beans, mushrooms, and onions, these colorful enchiladas can be mostly made ahead — perfect for entertaining. Pass some crumbled queso fresco, chopped fresh cilantro, and diced avocado at the table.
My Private Note
Units: US | Metric
- 1 poblano peppers or 1 green bell pepper
- 2 teaspoons extra virgin olive oil
- 1 1/4 cups yellow onions, chopped
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/8 teaspoon ground chipotle chile pepper
- 8 ounces tomatoes, roughly chopped, plus diced tomato for garnish
- 1 cup vegetable broth
- 1/2 cup fresh cilantro (packed)
- 3 bell peppers (1 each red, yellow and orange)
- 8 ounces cremini mushrooms, diced
- 3/4 cup red onion, diced
- 4 1/2 teaspoons extra virgin olive oil
- 1/4 teaspoon salt
- fresh ground pepper, to taste
- 1 (15 ounce) can pinto beans, rinsed
- 12 corn tortillas, 6-inch
- 1Preheat oven to 425 degrees F.
- 2To prepare sauce: Roast poblano (or bell) pepper directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. (Alternatively, char under the broiler, turning once or twice, for 5 to 7 minutes total.) Transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes.
- 3Meanwhile, heat 2 teaspoons oil in a medium saucepan over medium heat. Add yellow onion, garlic, 1 teaspoon salt, cumin, chili powder, paprika and ground chipotle (if using) and cook, stirring, until the vegetables have softened, about 5 minutes. Remove from the heat.
- 4Peel the pepper, discard the stem and seeds, and chop. Add to the saucepan along with chopped tomatoes, broth and chopped cilantro.
- 5Return to medium heat and cook, uncovered, at a steady simmer, until the liquid has reduced slightly and the tomatoes have broken down, 10 to 15 minutes.
- 6Transfer to a blender and puree. (Use caution when pureeing hot liquids.).
- 7To prepare filling: While the sauce simmers, place bell peppers, mushrooms and red onion in a single layer on a rimmed baking sheet. Drizzle with 4 1/2 teaspoons oil and sprinkle with 1/4 teaspoon salt and pepper. Roast, stirring halfway through, until the vegetables are tender and browned in spots, about 15 minutes total. Transfer to a large bowl and stir in beans. Reduce oven temperature to 375 degrees.
- 8To prepare enchiladas: Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Place a skillet over medium heat. Coat both sides of a tortilla with cooking spray. Heat in skillet for 5 to 10 seconds per side, adjusting the heat if the pan gets too hot. Spread 1/3 cup of the filling and 1 tablespoon of the sauce down the middle of the tortilla and roll it up to enclose the filling. Place seam-side down in the baking dish. Repeat with the remaining tortillas, filling and sauce. Spread the remaining sauce and filling over the enchiladas.
- 9Bake, uncovered, until hot, about 15 minutes. Serve garnished with diced fresh tomato and cilantro leaves, if desired.
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Nutritional Facts for Roasted Vegetable Enchiladas
Serving Size: 1 (319 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 308.6
- Calories from Fat 65
- Total Fat 7.3 g
- Saturated Fat 1.1 g
- Cholesterol 0.0 mg
- Sodium 521.1 mg
- Total Carbohydrate 52.9 g
- Dietary Fiber 12.7 g
- Sugars 6.0 g
- Protein 11.9 g
The following items or measurements are not included: